FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

MAGDALENA GRYZIŃSKA, MARIAN NIESPODZIEWAŃSKI, PIOTR WIDOMSKI

Title

Storing conditions of hen table eggs of varying size and their impact on the egg quality properties

Abstract

The investigation was conducted on table eggs obtained from Hy-Line Brown hens. The eggs investigated were collected in the 27th week of the hen’s life. The eggs concerned have been stored for two weeks at two temperatures: 4°C and 18°C. Next, changes in the following parameters of both small and big eggs were analyzed: egg density, yolk weight, shell weight, white weight, and egg white quality. Furthermore, it was determined whether or not the egg weight could impact its quality and initiate changes in it during the entire storing period. It was stated that both the duration of egg storing and the temperatures influenced the weight and density of eggs stored. Moreover, it was concluded that the impact of the temperature on these two parameters was higher if compared with the impact exerted by a storing duration factor. Finally, it was stated that small eggs aged quicker than large eggs.

Keywords

table egg, egg size, storing of eggs, density, yolk colour

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