QUALITY OF POWDER EGG STORED IN DIFFERENT CONDITIONS
Roxana Nicoleta Gavril (Raţu), M.G. Usturoi, Aida Albu
The current paper aims with the powder egg quality (integral powder) stored in conditions imposed by producer (Lc powder egg packed in polyethylene bags, stored at temperature of +4°C and MC=80%) and powder egg stored in nonconforming conditions (Lexp-1 powder egg packed in polyethylene bags, stored at room temperature t=+22÷+32°C and MC=50÷70% and Lexp-2 powder egg packed in paper bags, stored at room temperature t=+22÷+32°C and MC=50÷70%), storage time being 150 days.
The analysed parameters were pH value, solubility, content in water, dry matter, proteins and fats.
pH values recorded for fresh product (day 0), in comparison with the ones determined at the end of those 150 storage days were higher with 0.99% at powder egg samples from lot Lc, with 7.18% at lot Lexp-1 and with 8.28% at lot Lexp-2. Regarding solubility of powder egg, obtained values at the end of those 150 storage days were lower with 4.20% at lot Lc, with 8.84% at lot Lexp-1 and with 25.55% at lot Lexp-2, in comparison with the specific levels of fresh product.
Experimental factors affected only water content of product and the one in dry matter without inducing modifications at the level of analysed components (proteins, fats).
Effectuated investigations lead to the conclusion that packing modality, and also the assured factors during storage influenced the quality indicators reaching to depreciate the product in a quite short time.
Key words: quality, raw milk, acidity, protein