Event Title

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

This document is currently not available here.

Share

COinS
 
Oct 28th, 9:00 AM Oct 28th, 10:30 AM

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.