The Influence of Storage Time and Temperature on the Quality Parameters of Eggs for Consumption in Kosovo
Session
Food Science and Technology
Description
Eggs are a good source of protein they contain vitamins and minerals. To maintain their quality parameters, they are stored in controlled environments. The purpose of this study was to evaluate the qualitative parameters of the eggs. Assessment was made on days 7, 14, 21, 28, 35 and 42 at 4 and 22 ° C. The lost weight of eggs on day 42 was 9.13% at 22 °C and 3.09% at 4 °C. The air cell size on day 42 from 3.83 mm at 4 °C to 9.52 mm at 22 °C. The specific weight of eggs (g / cm3) decreased on day 42 to 1,055 at 22 °C and 1,061 at 4 °C. Haugh units were 56.80, 22 0C and 61.19 at 4 0C on day 42. The results show that quality parameters of eggs are affected by the temperature and storage period.
Keywords:
Storage time, temperature, egg weight, specific weight, Haugh units, air cell size
Session Chair
Namik Durmishi
Session Co-Chair
Emina Daci
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-437-54-7
Location
Durres, Albania
Start Date
28-10-2017 9:00 AM
End Date
28-10-2017 10:30 AM
DOI
10.33107/ubt-ic.2017.184
Recommended Citation
Mestani, Mergim; Kolloni, Jenuz; Berisha, Albrim; and Manaj, Hamit, "The Influence of Storage Time and Temperature on the Quality Parameters of Eggs for Consumption in Kosovo" (2017). UBT International Conference. 184.
https://knowledgecenter.ubt-uni.net/conference/2017/all-events/184
The Influence of Storage Time and Temperature on the Quality Parameters of Eggs for Consumption in Kosovo
Durres, Albania
Eggs are a good source of protein they contain vitamins and minerals. To maintain their quality parameters, they are stored in controlled environments. The purpose of this study was to evaluate the qualitative parameters of the eggs. Assessment was made on days 7, 14, 21, 28, 35 and 42 at 4 and 22 ° C. The lost weight of eggs on day 42 was 9.13% at 22 °C and 3.09% at 4 °C. The air cell size on day 42 from 3.83 mm at 4 °C to 9.52 mm at 22 °C. The specific weight of eggs (g / cm3) decreased on day 42 to 1,055 at 22 °C and 1,061 at 4 °C. Haugh units were 56.80, 22 0C and 61.19 at 4 0C on day 42. The results show that quality parameters of eggs are affected by the temperature and storage period.