The effect of storage conditions and packing materials on the quality properties of chicken eggs
¹University of Prishtina ‘Hasan Prishtina’, Faculty of Agriculture and Veterinary, Department of Biotechnologyin Animal Science, Street Lidhja e Pejës 34, XK10000 Prishtinë, Republic of Kosovo
²University of Prishtina ‘Hasan Prishtina’, Faculty of Agriculture and Veterinary, Department of Food Technology with Biotechnology, Street Lidhja e Pejës 34, XK10000 Prishtinë, Republic of Kosovo
³University of Prishtina ‘Hasan Prishtina’, Faculty of Agriculture and Veterinary, Department of Plant Production, 34 Str. Tahir Zajmi, 10000 Prishtinë, Republic of Kosovo
*Correspondence: xhavit.ramadani@uni-pr.edu
Abstract:
This study investigated how storing eggs in different packaging (unpackaged
eggs-control, cardboard, styrofoam, plastic) and temperatures (4–6, 20–22 °C) for 28 days affects their quality. Eight eggs were analysed on days 0, 7, 14, 21, and 28 for each treatment. Storage temperature–ST, packaging material–PM, storage duration–SD, and their interaction encouraged egg weight loss–EWL (P ˂ 0.05). The interaction of the three factors showed no significant difference in the EWL. Storage temperature significantly influenced (P ˂ 0.05), eggshell thickness–EST, albumen index–AI, albumen pH–ApH, Haugh unit–HU, yolk height–YH, and yolk index– YI. Some parameters like egg weight–EW g, shape index–SI and albumen weight–AW g, changed significantly (P ˂ 0.05) according to storage in different PM. The SI, eggshell weight–ESW g, EST, eggshell index–ESI, albumen ratio–AR, AI, ApH, HU, yolk weight–YW, yolk height–YH, YI, yolk colour–YC, and yolk:albumen–Y:A ratio changed during storage. The ST×SD was significant for EW, ESW g, EST, AW g, albumen ratio–AR, AI, ApH, HU, YW g, YH, and YI (P ˂ 0.05). As a result of the PM×SD interaction, significant differences (P ˂ 0.05) were observed in EW g ESW g, EST, AW g, and YI. A significant interaction effect of ST×PM×SD was found on AI, YH, and yolk pH–YpH (P ˂ 0.05). The purpose of this research is to give an overview of the storage conditions in order to have good quality eggs.
Key words:
chicken eggs, packing material, quality characteristics, storage duration and temperature