Effects of egg washing and storage temperature on the quality of eggshell cuticle and eggs

被引：54
|
作者：
Liu, Yu-Chi [1 ]
Chen, Ter-Hsin [2 ]
Wu, Ying-Chen [2 ]
Lee, Yi-Chain [3 ]
Tan, Fa-Jui [1 ]
机构：
[1] Natl Chung Hsing Univ, Dept Anim Sci, Taichung 402, Taiwan
[2] Natl Chung Hsing Univ, Grad Inst Vet Pathobiol, Taichung 402, Taiwan
[3] Execut Yuan, Council Agr, Taipei 100, Taiwan
来源：
FOOD CHEMISTRY | 2016年 / 211卷
关键词：
Albumin; Cuticle; Haugh unit; S-Ovalbumin; Storage; Washing; BACTERIAL PENETRATION; OVALBUMIN;
D O I：
10.1016/j.foodchem.2016.05.056
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This study investigated the quality of washed and unwashed eggs stored at 7 degrees C (WC and UC for washed and unwashed eggs, respectively) and 25 degrees C (WR and UR for washed and unwashed eggs, respectively) for 4 weeks. The results show that the Haugh unit, albumin pH, thick albumin ratio, yolk index, air cell size, and S-ovalbumin content of UC were significantly the most superior, followed by those of WC, WR, and UR, in that order. Scanning electron microscopy and cuticle staining confirmed the damages and decreased cuticle coverage caused by washing and extended storage. Attenuated total reflection Fourier transform infrared spectroscopy revealed that cuticle composition changed significantly after washing and storage (P < 0.05). High correlations were observed between the quality parameters evaluated. In conclusion, storage temperature critically influenced egg quality, and egg washing reduced cuticle coverage. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：687 / 693
页数：7
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