• Title, Summary, Keyword: washed egg

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Changes of egg Quality according to eggshell treatment and storage condition (계란의 난각 처리와 보관 방법에 따른 품질 변화)

  • Lee Sung-Mo;Hong Chong-Hae
    • Korean Journal of Veterinary Service
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    • v.28 no.3
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    • pp.225-234
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    • 2005
  • Egg has been considered as one of the most important food sources in both nutritionally and economically. However, because the hazards of egg flow chains' complexity from producers to consumers and the insufficiency of cold chain systems in Korea are still remained, preventive measures for egg safety should be established. This experiment was carried out to investigate the changes of egg qualify during storage in order to find out the proper storage condition and eggshell treatment. Eggs were stored at cold condition $(5^{\circ}C,\;relative\;humidity;\;RH:\;65\pm3\%)$ and room Condition $(1st: Sep\; 6\~Nov\; 15,\;2001,\; 10\~30^{\circ}C,\;RH\;41\~86\%,\;2nd;\; Dec\;13,\;2001\~Feb\;21,\;2002,\;4\~23^{\circ}C,\;RH\;36\~89\%)$ after eggshell treatment (unwashed, washed and coated egg) during'10 weeks and examined weight loss and interior quality periodically. Weight loss was in decreasing order room washed > room unwashed > cold washed > cold unwashed > room coated > cold coated egg. And, Haugh unit was decreasing order room washed > room unwashed > room coated > cold washed > cold unwashed > cold coated egg. Our findings show that both coated eggs and refrigeration reduces the rate of decline in Haugh units and egg weight. And, washed eggs had lower average Haugh units and a higher weight loss than any of the eggshell treatment in both storage conditions. Conclusively, for washing eggshell, 150 ppm of sodium hypochlorite, regular exchange and temperature control of water should be consistent and also eggs should be dried immediately after washing. Also, national guidelines for temperature and moisture of storage places, transportation and expiration data should be established to keep quality and weight loss of eggs. Storage temperature that is a critical factor in the quality and safety of eggs should be kept under 12'c and labelling of expiration date should be obligatory.

Effects of Various Eggshell Treatments on the Egg Quality during Storage

  • Park, Y.S.;Yoo, I.J.;Jeon, K.H.;Kim, H.K.;Chang, E.J.;Oh, H.I.
    • Asian-Australasian Journal of Animal Sciences
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    • v.16 no.8
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    • pp.1224-1229
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    • 2003
  • The combined effects of washing, sanitization and coating of eggshell on the physical and microbiological quality during storage were evaluated at $4^{\circ}$ and $30^{\circ}C$. The interior qualities of the eggs were assessed by weight changes, yolk index, albumen index, Haugh unit value, and microbial contamination of egg shell and egg white during 30 days of storage in untreated, washed, or sanitized and mineral oil-coated eggs. The results suggest that these changes were faster in higher temperature ($30^{\circ}C$) than lower temperature ($4^{\circ}C$) storage, and washed eggs deteriorated faster than untreated eggs. The sanitized and coated eggs maintained the best quality during storage in all parameters measured. The shelf-life of washed, sanitized and coated eggs could be extended 4-5 fold compared to that of washed or untreated eggs.

Effects of Washing and Storage Temperature on Quality and Safety of Washed Shell Eggs (세척 수 및 보관온도가 세척 식용란 품질과 안전에 미치는 영향)

  • Choi, Bum-Geun;Min, Ji-Hyeon;Yoon, Ki-Sun
    • Journal of the East Asian Society of Dietary Life
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    • v.27 no.1
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    • pp.78-87
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    • 2017
  • The objective of this study was to investigate the effects of various washing waters on the quality and safety characteristics of eggs during storage. Eggs were washed with tap water, 100 ppm of sodium hypochlorite, or 30 ppm of slightly acidic electrolyzed water and stored at $10^{\circ}C$ and $20^{\circ}C$. Effects of various washing waters on reduction of Salmonella Enteritidis and aerobic plate counts and survival of S. Enteritidis on egg shells were also analyzed at $10^{\circ}C$ and $20^{\circ}C$ for 25 days. As an index of quality, haugh unit, weight reduction, and pHs of egg white and egg yolk were measured. Reduction percentages of haugh unit and weight were higher at $20^{\circ}C$ than at $10^{\circ}C$. Egg qualities were less affected by tap water, slightly acidic electrolyzed water, and sodium hypochlorite, regardless of storage temperature. The greatest reductions in aerobic plate counts and S. Enteritidis were observed with slightly acidic electrolyzed water. The level of S. Enteritidis on egg shells gradually decreased during 20 days of storage at both $10^{\circ}C$ and $20^{\circ}C$, whereas S. Enteritidis survived longer at $20^{\circ}C$ than at $10^{\circ}C$. S. Enteritidis was not detected in eggs at $10^{\circ}C$, 2.13 log CFU/g of S. Enteritidis was detected in eggs washed with sodium hypochlorite after 20 days of storage at $20^{\circ}C$, indicating that S. Enteritidis penetrated into the egg shell during storage at $20^{\circ}C$. In conclusion, slightly acidic electrolyzed water increased microbial reduction and least affected quality of washed eggs. Thus, slightly acidic electrolyzed water can be recommended for washing of graded eggs, at retail markets.

Effects of the storage environment on the quality attributes of eggs with a washing treatment

  • Joshi, Ritu;Joshi, Rahul;Faqeerzada, Mohammad Akbar;Park, Eunsoo;Bae, Hyungjin;Lee, Jayoung;Kim, Hyeon Tae;Cho, Byoung-Kwan
    • Korean Journal of Agricultural Science
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    • v.46 no.3
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    • pp.689-703
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    • 2019
  • The term quality or freshness of eggs in industrial production still poses concerns regarding whether washing is necessary. Therefore, the aims of this study were to examine the effects of different storage times and temperatures and to perform a comparison between washed and unwashed eggs. A total of 1000 washed and 1000 unwashed egg samples were stored at three different temperatures (5, 10, and $25^{\circ}C$) for 0 - 8 weeks and were used for the data collection. On the designated day, the eggs were processed to evaluate their internal and external quality traits, such as the Haugh unit, airspace volume, eggshell strength, pH, and microbiological profile. Significant differences (p < 0.05) were observed between the washed and unwashed eggs for each quality trait. The results indicate that storage between 5 and $10^{\circ}C$ better preserved the quality of eggs compared with the storage at $25^{\circ}C$ throughout the days of the storage. Overall, this study suggests that the storage time and temperature have a vital role in maintaining the quality of eggs which were significantly affected during storage. In addition, all the quality parameters differed between the washed and unwashed samples which is further responsible for deteriorating the quality of the eggs.

Factors Affecting Shelf-life of Washed Shell Eggs (세척란의 저장성에 영향을 미치는 요인)

  • 전기흥;박영신;유익종
    • Korean Journal of Poultry Science
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    • v.20 no.1
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    • pp.33-41
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    • 1993
  • Among the several factors that affect shelf-life of washed shell eggs, storage temperature and relative humidity were the most important. Besides those factors listed above, temperature of washing water, composition of foreign substances and washing method of eggs were also the factors affecting the shelf-life of the eggs. The effect of sanitizer treatment was significant in extending the shelf-life of eggs compared with washed and unwashed eggs. In case of oil coating treatment, the shell eggs treated showed the better results than that of washed and unwashed eggs because the coating materials prevented the moisture evaporation from the inner shell eggs and kept the contamination of microorganisms from the environment. Consequently, it is considered that reducing egg shell contamination of microorganisms and proper treatment could be the key to extend the shelf-life of shell eggs.

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Innovative Egg Products and Future Trends in Korea (한국의 계란 가공제품 개발 동향)

  • Yoo, Ick-Jong
    • Korean Journal of Poultry Science
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    • v.20 no.1
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    • pp.43-54
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    • 1993
  • Egg production in Korea was 393 thousand M/T in 1990. More than 10 thousand M/T egg was imported and the amount imported has increased every year. Despite consumption tendency of increasing processed food, creation of additional demand is not likely because domestic egg consumption mainly depends upon table eggs. Processed eggs for marketing in Korea could be classified into two kinds. One is primary processed eggs including liquid eggs and egg powders. The other is secondary processed eggs which are further processed such as egg flake and egg curd. In addition to the above egg products, specific nutrient fortified eggs are produced through the modified feed formula and breeding techniques. The technologies developed so far including Korean patents are introduced. Convenient foods using egg and nutrient controlled eggs will be popular in the near future. For example, low cholesterol egg and polyunsaturated fatty acid fortified egg will be produced to meet the consumer demand. However, facing problems such as introducing egg quality grading systems and extending the short shelf-life of washed eggs should be solved as well.

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Nesting Site Preference and Hatching Success of the Kentish Plover (Charadrius alexandrinus) in the Nakdong Estuary, Busan, Republic of Korea

  • Hong, Soon-Bok;Higashi, Seigo
    • Journal of Ecology and Environment
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    • v.31 no.3
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    • pp.201-206
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    • 2008
  • This study was conducted to determine clutch size and habitat usage of Kentish plovers (Charadrius alexandrinus) breeding on Sinja-do lslet in the Nakdong Estuary from 22 April to 12 July in 1995 and from 21 April to 20 June in 1996. The Kentish plover preferred grasslands and damp sands to dry dunes as nesting sites. The difference in hatching success among these microhabitats was attributed to high tides, which washed away many nests on damp sands, and strong winds, which frequently shifted the sand to bury eggs on dry dunes. The main mortality factor in grasslands was predation by magpies Pica pica. Each clutch contained one to four eggs, with a mode of three eggs. Hatching success was highest in two-egg clutches and lowest in one- and four-egg clutches. The mean interval for egg laying was 1.8 days between the first and second eggs and 2.1 days between the second and third eggs. The average incubation period was about 24.2 days.

Determination of the quality of stripe-marked and cracked eggs during storage

  • Liu, Yu Chi;Chen, Ter Hsin;Wu, Ying Chen;Tan, Fa Jui
    • Asian-Australasian Journal of Animal Sciences
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    • v.30 no.7
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    • pp.1013-1020
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    • 2017
  • Objective: Stripe marks, which occasionally occur on the shell, do not cause breakage to the shell and shell membranes of eggs. This study investigated the quality of intact eggs (IEs), minor stripe-marked eggs (MEs), severe stripe-marked eggs (SEs), and cracked eggs (CEs) during 3-week storage at $25^{\circ}C$. Methods: Shell eggs were collected the day after being laid and were washed. Among them, eggs without any visual cracks or stripe marks on the shells were evaluated as IEs by the plant employees using candling in a darkened egg storage room; the remaining eggs exhibited some eggshell defects. At day 3, the eggs were further categorized into IEs, MEs, SEs, CEs, and broken eggs (BEs) on the basis of the description given. Except BEs, which were discarded, the remaining eggs were stored at $25^{\circ}C$ (approximate relative humidity 50%) and then analyzed. Results: Stripe marks were observed primarily within the first 3 days after washing. At day 3, CEs had significantly (p<0.05) lower Haugh unit values, but all eggs had grades AA or A, according to the United States Department of Agriculture standard. As storage time increased, differences in egg quality between groups were more obvious. IEs had the highest eggshell breaking strength. During storage, the total plate counts and pathogens, namely Escherichia coli, Campylobacter spp., Staphylococcus aureus, and Salmonella spp., were not detectable in the internal content of IEs and SEs. Conclusion: In conclusion, cracks degraded egg quality severely and minor stripe marks only slightly influenced the egg quality.

The Life - History of Radix auricularia coreana under Different Laboratory Condition (사육조건에 따른 물달팽이 ( Radix auricularia coreana ) 의 실험실 생태조사)

  • 조신형;이정길
    • The Korean Journal of Malacology
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    • v.12 no.1
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    • pp.47-51
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    • 1996
  • Radix auricularia coreana, the intermediate host of Fasciola gigantica, is the most common pulmonate snail in Korea, This species is often found intermingled with Austropeplea ollula, the intermediate host of F. hepatica, in their natural habitats. In the present study. the life history of Radix auricularia coreana was examined under three different laboratory conditions. Egg-masses were taken from the field-collected adult R. auricularia coreana and incubated in the temperature ramges of 22-26$^{\circ}C$. The hatching began after 11 days from spawned eggs, and complete hatching took about 12 days. The hatching rate was about 88%. The juvenile snails were cultured at three different laboratory conditions. When the juvenile snails were cultured in the aquarium fed on lettuce leaves at 22-26$^{\circ}C$, the snails reached 20 mm in shell length at 86 days after hatching. The bottom of each aquarium was filled up with washed sand(1.5 cm) and decomposing ark shells were put on the sand. The aquarium was then filled with four litres of distilled water and continuously aerated. Most of snails (93%) survived until the experimenta period. The dggs are laid in 40 days after hatching; the averge number of eggs per egg-mass was 40.8.

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Matrix Solid-Phase Dispersion (MSPD) Isolation and Liquid Chromatographic Determination of Residual Furazolidone in Eggs (MSPD 전처리법과 HPLC를 이용한 Furazolidone의 계란내 잔류분석)

  • 서계원;이재일;이채용;이정치
    • Journal of Food Hygiene and Safety
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    • v.18 no.2
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    • pp.43-50
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    • 2003
  • A liquid chromatographic method, using matrix solid-phase dispersion (MSPD) is developed for the extraction of residual furazolidone in chicken eggs. Blank or fortified egg samples (0.5 g) were blended with Octadecylsilyl (Bulk $C_{18}$, 40${\mu}{\textrm}{m}$, 18%. load, endcapped. 2 g) derivatized silica. After homogenization, $C_{18}$/egg and Na$_2$S $O_4$matrix were transferred to a column made of 10 ml glass syringe and filter paper and compressed 4.0∼4.5 ml volume. The column was washed with 8 ml of hexane and dried under $N_2$ gas. Furazolidone was eluted with acetonitrile (8 ml) under gravity. The eluate containing furazolidone was free from interfering compounds when analyzed by HPLC with UV detection (365 nm, photodiode array). Calibration curves were linear (r = 0.99985) and inter- (1.47%) and intra-assay (5.29%) variabilities for the concentration range examined (7.8∼497 ng/g of eggs, 20 ${mu}ell$ injection volume) were indicative of an acceptable methodology for the analysis of furazolidone. Average recovery of furazolidone added to egg was 96.2%. The limit of detection for the proposed method was 1 ng/g for furazolidone. The method using MSPD is proposed as an alternative assay to the classical method which involves the use of large volumes of a harmful solvent and requires a long tedious separation and clean-up processes prior to its determination.