EFFECT OF STORAGE CONDITIONS ON THE DYNAMICS OF TABLE EGGS PHYSICAL TRAITS
M.G. Usturoi, R.M. Radu-Rusu, Roxana Gavril
The research focused on the influence exerted by the storage conditions of table eggs on their physical quality traits. Four groups of eggs were set up (150 eggs/group), submitted to storage throughout 40 days, under different microclimate parameters (Lc=4oC and 90% relative moisture-RM; L-1=10oC and 80% RM; L-2 =15oC and 70% RM; L-3=25-30oC and 45% RM). At the end of the storage period, the lowest proportions of physical parameters depreciations were observed after refrigeration (Lc group) (1.11% for the weight; 1.17% for the specific gravity; 4.61% for the albumen index; 7.88% for the yolk index and 3.95% for the Haugh index. In the other groups, which simulated the storage conditions used by eggs marketers, freshness lost was directly proportional with the provided parameters values; thus, after 40 days of storage, the physical traits presented lower values, compared to the fresh eggs: 1.91-4.49% for the weight, 1.98-4.45% for the specific gravity, 14.13-49.91% for the albumen index, 19.86-50.9% lower for the yolk index and 12.84-26.59% for the Haugh index. The achieved results certify that the storage of table eggs must be carried under refrigeration conditions, at +4oC and 90% relative moisture.
Key words: eggs, quality, storage, conditions