期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2010
卷号：4
页码：196-203
出版社：Association HACCP Consulting
摘要：This study evaluates the changes in chosen qualitative characteristics of eggs depending on storage conditions – the temperature and the length of storage. The following qualitative parameters were monitored: the decrease of egg weight, the Haugh units, the height of albumen, the index of yolk, the colour of yolk, the ratios of albumen and yolk of total weight of eggs and the pH of albumen and yolk. The eggs were stored for 0, 1, 2, 3, 4 or 8 weeks at 4, 8, 12 or 16 °C. After the first week of storage the mean decrease of egg weight was 0.55 %, at the end of storage it was 4.60 %. These values correspond to losses of weight (0.35 - 2.52 g). The mean values of Haugh units during the storage ranged between 103.67 and 11.99. The height of albumen during the storage oscillated between 11.33 and 1.93 mm. The index of yolk during the storage oscillated between 48.55 and 31.92 %. The pH of albumen increased from 8.29 to 9.36 and the pH of yolk from 5.90 to 6.37. The temperature and length of storage had the statistical significant influence on all chosen qualitative characteristics.
关键词：eggs; Haugh Units; quality; storage; temperature
