EFFECT OF STORAGE CONDITIONS ON THE DYNAMICS OF TABLE EGGS PHYSICAL TRAITS
M.G. Usturoi, R.M. Radu-Rusu, Roxana Gavril
Abstract
The research focused on the influence exerted by the storage conditions of table eggs on their physical quality traits. Four groups of eggs were set up (150 eggs/group), submitted to storage throughout 40 days, under different microclimate parameters (Lc=4oC and 90% relative moisture-RM; L-1=10oC and 80% RM; L-2 =15oC and 70% RM; L-3=25-30oC and 45% RM). At the end of the storage period, the lowest proportions of physical parameters depreciations were observed after refrigeration (Lc group) (1.11% for the weight; 1.17% for the specific gravity; 4.61% for the albumen index; 7.88% for the yolk index and 3.95% for the Haugh index. In the other groups, which simulated the storage conditions used by eggs marketers, freshness lost was directly proportional with the provided parameters values; thus, after 40 days of storage, the physical traits presented lower values, compared to the fresh eggs: 1.91-4.49% for the weight, 1.98-4.45% for the specific gravity, 14.13-49.91% for the albumen index, 19.86-50.9% lower for the yolk index and 12.84-26.59% for the Haugh index. The achieved results certify that the storage of table eggs must be carried under refrigeration conditions, at +4oC and 90% relative moisture.
