Evaluation of Physiochemical Changes of Raw Chicken Eggs Stored at Different Temperatures

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dc.contributor.author PATHIRANA, H.H.R.
dc.date.accessioned 2021-10-11T09:26:44Z
dc.date.available 2021-10-11T09:26:44Z
dc.date.issued 2013
dc.identifier.other UWU/ANS/13/0033
dc.identifier.uri http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/7225/ANS%2013%20033-17022021094436.pdf?sequence=1&isAllowed=y
dc.description.abstract Chicken eggs are widely used in the world, due to perishability which undergo deterioration with the time and affects with egg processing industry and to economic losses. Refrigeration is very effective in preserving egg quality. In this study, physiochemical changes of raw chicken eggs (RCE) stored at room temperature (28- 31°C) and refrigeration temperature (4°C) were determined. A total of 111 medium sized white shelled RCE obtained from 61-wk old Hyline White hens were analyzed for weight loss (%), yolk color, Haugh unit, USDA grade, pH of egg yolk and egg white and Fourier transform infrared (FTIR) spectrums at 0, 1, 4, 8, 12, 16, 20, 24, and 29 days. Microbial analysis for Salmonella was checked at 0 and 29 days of storage. Weight loss (%) and pH of egg white and yolk increased whereas Haugh unit and USDA grade decreased at 29th day. Yolk color in room storage RCE increased significantly (p<0.05) from 12 to 14, in refrigeration storage RCE were not changed significantly (p>0.05) and higher weight loss (%) observed in eggs stored at room temperature than refrigerated storage eggs. However, RCE stored at room temperature Haugh unit decreased significantly (p<0.05) than refrigerated stored RCE and USDA grade significantly decreased (p<0.05) room storage RCE with no significant decrease in refrigerated storage condition. Albumin pH and yolk pH significantly increased (p<0.05) in both storage condition. Salmonella was not observed in RCE. FTIR spectrums indicated changes occurred in bonds of Amide A (3304 cm-I), Amide I (1637 cm-I), Amide II (1547 cm-1), Amide III (1238 cm-I), Amide IV (594 cm-1), Asymmetric CH3 Stretching (2925 cm-I) and Symmetric CH2 Stretching (3304 cnil) in room storage condition. But no chemical changes shown in egg albumin of refrigerated RCE. Moreover, secondary structural changes were detected in protein in RCE albumin during the storage. In conclusion, RCE stored at refrigerated storage showed less physiochemical changes in weight loss, Haugh unit, albumin pH, yolk pH and chemical structures during the storage period upto 29 days than room temperature. en_US
dc.language.iso en en_US
dc.publisher Uva Wellassa University of Sri Lanka en_US
dc.relation.ispartofseries ;UWU/ANS/13/0033
dc.subject Animal Science Degree Programme (ANS) en_US
dc.title Evaluation of Physiochemical Changes of Raw Chicken Eggs Stored at Different Temperatures en_US
dc.title.alternative Research Article – ANS 2013 en_US
dc.type Thesis en_US

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