Effects of ultrasonic treatment and storage temperature on egg quality

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dc.contributor.authorSert, D.
dc.contributor.authorAygun, A.
dc.contributor.authorDemir, M. K.
dc.date.accessioned2020-03-26T18:14:26Z
dc.date.available2020-03-26T18:14:26Z
dc.date.issued2011
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this study, the effects of ultrasonic treatment and storage temperature on egg weight, specific gravity, shell strength, albumen height, Haugh unit, color, pH, water activity, total mesophilic aerobic bacteria, mineral content, and sensory properties were investigated. Ultrasonic treatment was used to improve egg properties. The lowest weight loss values were obtained with eggs treated with 15 min of ultrasonic treatment and stored at 5 degrees C for 10 d. The higher specific gravity, shell strength, albumen height, and Haugh unit were observed in ultrasonic-treated eggs. The egg quality was significantly improved with ultrasonic treatment (P < 0.01). The total mesophilic aerobic bacteria values of yolk and albumen decreased with increase in ultrasonic treatment time from 5 to 30 min. Ultrasonic treatment improved the sensory properties of egg shells.en_US
dc.description.sponsorshipSelcuk University Coordinating Office (Konya, Turkey)Selcuk Universityen_US
dc.description.sponsorshipThe authors thank the Scientific Research Projects (SU-BAP) of Selcuk University Coordinating Office (Konya, Turkey) for financial support.en_US
dc.identifier.doi10.3382/ps.2010-00799en_US
dc.identifier.endpage875en_US
dc.identifier.issn0032-5791en_US
dc.identifier.issue4en_US
dc.identifier.pmid21406374en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage869en_US
dc.identifier.urihttps://dx.doi.org/10.3382/ps.2010-00799
dc.identifier.urihttps://hdl.handle.net/20.500.12395/26427
dc.identifier.volume90en_US
dc.identifier.wosWOS:000289007100021en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherPOULTRY SCIENCE ASSOC INCen_US
dc.relation.ispartofPOULTRY SCIENCEen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectegg qualityen_US
dc.subjectultrasonic treatmenten_US
dc.subjectstorage temperatureen_US
dc.subjectHaugh uniten_US
dc.subjectegg shellen_US
dc.titleEffects of ultrasonic treatment and storage temperature on egg qualityen_US
dc.typeArticleen_US

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