Cargando…

The Impact of Package Type and Temperature on the Changes in Quality and Fatty Acids Profile of Table Eggs during Their Storage

The aim of the study was to evaluate the possibility of reducing changes in the quality of consumer hen eggs by storing them in various package type and under various temperature conditions (room and refrigeration). The material consisted of 960 chicken eggs packed in cardboard or plastic boxes, 10...

Descripción completa

Detalles Bibliográficos
Autores principales: Drabik, Kamil, Próchniak, Tomasz, Spustek, Damian, Wengerska, Karolina, Batkowska, Justyna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8466408/
https://www.ncbi.nlm.nih.gov/pubmed/34574157
http://dx.doi.org/10.3390/foods10092047
_version_ 1784573130657759232
author Drabik, Kamil
Próchniak, Tomasz
Spustek, Damian
Wengerska, Karolina
Batkowska, Justyna
author_facet Drabik, Kamil
Próchniak, Tomasz
Spustek, Damian
Wengerska, Karolina
Batkowska, Justyna
author_sort Drabik, Kamil
collection PubMed
description The aim of the study was to evaluate the possibility of reducing changes in the quality of consumer hen eggs by storing them in various package type and under various temperature conditions (room and refrigeration). The material consisted of 960 chicken eggs packed in cardboard or plastic boxes, 10 pcs in each. Half of the packages were stored at room temperature (21 °C), the rest in the refrigerator (5 °C). The eggs were stored for 28 days qualitatively evaluated at 14-day intervals. The characteristics of whole egg (weight, specific weight, proportion of morphological elements, air cell depth) as well as of shell (weight, color, crushing strength, thickness, density, water conductivity), albumen (height, Haugh units, weight, pH) and yolk (weight, color, pH) were analyzed. The fatty acids profile of yolks was also evaluated as a freshness indicator. Packaging types available on the market, apart from its marketing and eggs protection function, can also influence the quality and stability of the product during storage. The use of plastic boxes can help to maintain higher eggs quality during the storage period, even after a significant extension of the storage time. Eggs stored in plastic boxes at room temperature had very similar results to those stored under refrigeration using conventional cardboard boxes. This effect is probably related to the lower permeability of plastic boxes in comparison to cardboard ones, but detailed research work in this direction is necessary to verify this relation.
format Online
Article
Text
id pubmed-8466408
institution National Center for Biotechnology Information
language English
publishDate 2021
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-84664082021-09-27 The Impact of Package Type and Temperature on the Changes in Quality and Fatty Acids Profile of Table Eggs during Their Storage Drabik, Kamil Próchniak, Tomasz Spustek, Damian Wengerska, Karolina Batkowska, Justyna Foods Article The aim of the study was to evaluate the possibility of reducing changes in the quality of consumer hen eggs by storing them in various package type and under various temperature conditions (room and refrigeration). The material consisted of 960 chicken eggs packed in cardboard or plastic boxes, 10 pcs in each. Half of the packages were stored at room temperature (21 °C), the rest in the refrigerator (5 °C). The eggs were stored for 28 days qualitatively evaluated at 14-day intervals. The characteristics of whole egg (weight, specific weight, proportion of morphological elements, air cell depth) as well as of shell (weight, color, crushing strength, thickness, density, water conductivity), albumen (height, Haugh units, weight, pH) and yolk (weight, color, pH) were analyzed. The fatty acids profile of yolks was also evaluated as a freshness indicator. Packaging types available on the market, apart from its marketing and eggs protection function, can also influence the quality and stability of the product during storage. The use of plastic boxes can help to maintain higher eggs quality during the storage period, even after a significant extension of the storage time. Eggs stored in plastic boxes at room temperature had very similar results to those stored under refrigeration using conventional cardboard boxes. This effect is probably related to the lower permeability of plastic boxes in comparison to cardboard ones, but detailed research work in this direction is necessary to verify this relation. MDPI 2021-08-31 /pmc/articles/PMC8466408/ /pubmed/34574157 http://dx.doi.org/10.3390/foods10092047 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Drabik, Kamil
Próchniak, Tomasz
Spustek, Damian
Wengerska, Karolina
Batkowska, Justyna
The Impact of Package Type and Temperature on the Changes in Quality and Fatty Acids Profile of Table Eggs during Their Storage
title The Impact of Package Type and Temperature on the Changes in Quality and Fatty Acids Profile of Table Eggs during Their Storage
title_full The Impact of Package Type and Temperature on the Changes in Quality and Fatty Acids Profile of Table Eggs during Their Storage
title_fullStr The Impact of Package Type and Temperature on the Changes in Quality and Fatty Acids Profile of Table Eggs during Their Storage
title_full_unstemmed The Impact of Package Type and Temperature on the Changes in Quality and Fatty Acids Profile of Table Eggs during Their Storage
title_short The Impact of Package Type and Temperature on the Changes in Quality and Fatty Acids Profile of Table Eggs during Their Storage
title_sort impact of package type and temperature on the changes in quality and fatty acids profile of table eggs during their storage
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8466408/
https://www.ncbi.nlm.nih.gov/pubmed/34574157
http://dx.doi.org/10.3390/foods10092047
work_keys_str_mv AT drabikkamil theimpactofpackagetypeandtemperatureonthechangesinqualityandfattyacidsprofileoftableeggsduringtheirstorage
AT prochniaktomasz theimpactofpackagetypeandtemperatureonthechangesinqualityandfattyacidsprofileoftableeggsduringtheirstorage
AT spustekdamian theimpactofpackagetypeandtemperatureonthechangesinqualityandfattyacidsprofileoftableeggsduringtheirstorage
AT wengerskakarolina theimpactofpackagetypeandtemperatureonthechangesinqualityandfattyacidsprofileoftableeggsduringtheirstorage
AT batkowskajustyna theimpactofpackagetypeandtemperatureonthechangesinqualityandfattyacidsprofileoftableeggsduringtheirstorage
AT drabikkamil impactofpackagetypeandtemperatureonthechangesinqualityandfattyacidsprofileoftableeggsduringtheirstorage
AT prochniaktomasz impactofpackagetypeandtemperatureonthechangesinqualityandfattyacidsprofileoftableeggsduringtheirstorage
AT spustekdamian impactofpackagetypeandtemperatureonthechangesinqualityandfattyacidsprofileoftableeggsduringtheirstorage
AT wengerskakarolina impactofpackagetypeandtemperatureonthechangesinqualityandfattyacidsprofileoftableeggsduringtheirstorage
AT batkowskajustyna impactofpackagetypeandtemperatureonthechangesinqualityandfattyacidsprofileoftableeggsduringtheirstorage