EFFECT OF STORAGE TIME AND TEMPERATURE ON HEN EGG QUALITY
Roxana Gavril, M.G. Usturoi
Some results of a research, concerning the influence of the microclimate factors during eggs storage period on some specific physical and microbiological quality indices of the commercial consumption eggs, are presented within the paper. In order to achieve the study goal, were analyzed eggs from two known hybrids, respectively Lohmann Brown and Lohmann White, each divided into three different groups, but differentiated by microclimate factors insured during the storage (+4°C, RH 90%; +6°C, RH 65% and the last one was stored at +20 ± +25°C and a relative humidity of 40-50%.). The storage period counted 35 days and the quality assessments were done at the beginning of the period and then, at each 7 days. The microbiological indices were determinate on the start of the project and at the end. The comparative analysis of the studied physical quality factors indicated that the largest changes occurred in eggs belonged to Lohmann White hybrid stored at +20 ± 25°C / RH 40-50%. So regarding the weight of eggs, the losses were of -9.01%, while at the eggs of Lohmann Brown hybrid were recorded losses of -8.81%. Differences were the same for all the analysed physical indices. More important is the fact that keeping the eggs at high temperatures leads to a multiplication of existed germs on the mineral eggshell, finally favouring their passing through protection barriers and contaminating the egg content. For the eggs with brown shell stored in refrigeration regime (+4°C/RH 90%) contamination was only of 5.49% face to the initial charge, in comparison with 48.46% as it was the increase of the germs at the batch of eggs stored at high ambient temperatures (+20 ÷ +25°C / RH 40-50%).
Key words: eggs, quality, storage