Asian-Australasian Journal of Animal Sciences

  • 제16권8호
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  • Pages.1224-1229
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  • 2003
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  • 1011-2367(pISSN)
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  • 1976-5517(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
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Effects of Various Eggshell Treatments on the Egg Quality during Storage

  • Park, Y.S. (Department of Food Science and Technology, Sejong University) ;
  • Yoo, I.J. (Korea Food Research Institute) ;
  • Jeon, K.H. (Korea Food Research Institute) ;
  • Kim, H.K. (Department of Food and Biotechnology, Hanseo University) ;
  • Chang, E.J. (Department of Food Science and Technology, Sejong University) ;
  • Oh, H.I. (Department of Food Science and Technology, Sejong University)
  • 투고 : 2002.11.18
  • 심사 : 2003.02.28
  • 발행 : 2003.08.01
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초록

The combined effects of washing, sanitization and coating of eggshell on the physical and microbiological quality during storage were evaluated at $4^{\circ}$ and $30^{\circ}C$. The interior qualities of the eggs were assessed by weight changes, yolk index, albumen index, Haugh unit value, and microbial contamination of egg shell and egg white during 30 days of storage in untreated, washed, or sanitized and mineral oil-coated eggs. The results suggest that these changes were faster in higher temperature ($30^{\circ}C$) than lower temperature ($4^{\circ}C$) storage, and washed eggs deteriorated faster than untreated eggs. The sanitized and coated eggs maintained the best quality during storage in all parameters measured. The shelf-life of washed, sanitized and coated eggs could be extended 4-5 fold compared to that of washed or untreated eggs.

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참고문헌

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피인용 문헌

  1. 세척 수 및 보관온도가 세척 식용란 품질과 안전에 미치는 영향 vol.27, pp.1, 2003, https://doi.org/10.17495/easdl.2017.2.27.1.78
  2. Preservation of Quality of Table Eggs Using Vegetable Oil and Shea Butter vol.63, pp.None, 2003, https://doi.org/10.18052/www.scipress.com/ilns.63.27