QUALITY OF TABLE EGGS AND THEIR PRODUCT AS AFFECTED BY STORAGE TEMPERATURE
Kenawi, Mohamed A., Aly, Areeg. S., Abd Elsabor, Reham. G.
Quality of table eggs and their product was investigated during storage for 40 days at two different temperatures 4±1°C, and 37±1°C. The results showed that the weight loss for eggs was increased with increasing storage periods; however, refrigerated storage markedly reduced the weight loss of eggs compared with that stored at high temperature 37°C. The average weight loss of the refrigerated egg sample was 3% compared to 23% for the sample stored at 37°C respectively at the end of the storage period. The results showed that there was an increase in pH of eggs during storage along with the storage period. The increment was much higher for the sample stored at high temperature 37°C. The storage time has a relatively great negative effect on the albumen foaming capacity and foam stability. Same trend was noticed by applying storage at high temperature 37° C compared with refrigerated storage. The date showed that the sensory evaluation values were highly affected by both storage temperature and storage time. The effect of temperature was much higher than the time.
Key words: Table eggs, storage, quality, foaming capacity and foam stability