Citric acid as a factor limiting changes in the quality of table eggs during their storage
| Autor: | Beata Horecka, Justyna Batkowska, Kamil Drabik, Tomasz Próchniak |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Preservative
eggshell structure food.ingredient Food Handling Eggs MANAGEMENT AND PRODUCTION Vitelline membrane Citric Acid 03 medical and health sciences chemistry.chemical_compound Egg Shell food Weight loss Yolk medicine Animals Food science Eggshell 030304 developmental biology lcsh:SF1-1100 0303 health sciences pores sealing Aqueous solution 0402 animal and dairy science 04 agricultural and veterinary sciences General Medicine 040201 dairy & animal science chemistry embryonic structures Food Preservatives Animal Science and Zoology lcsh:Animal culture medicine.symptom Citric acid Chickens Vitelline Membrane eggs storage Specific gravity |
| Zdroj: | Poultry Science, Vol 100, Iss 4, Pp 100995-(2021) Poultry Science |
| ISSN: | 0032-5791 |
| Popis: | The aim of the experiment was to evaluate the potential use of citric acid as a modifier of quality changes in table eggs during their storage. About 780 table hen eggs were collected on the same day. They were numbered individually and placed on trays 30 pcs on each. Control group (CA0) consisted of eggs unmodified with any additional substances. In experimental groups CA10 and CA15, eggshells were sprayed with the aqueous solution of citric acid (10 and 15% concentration, respectively). At the start of the experiment, only quality traits of eggs from the control group were analyzed. The remaining eggs were stored at 14°C and 70% RH (typical storage conditions). Their quality was evaluated after 7, 14, 21, and 28 d. The depth of the air cell, egg weight and specific gravity, traits of shell (permeability, strength, weight, thickness, density), and egg content (pH of yolk and albumen, Haugh units, yolk weight and color) were evaluated each time. The use of citric acid decreased the severity of qualitative changes. Citric acid–treated eggs demonstrated smaller weight loss, shallower air cell, higher structural albumen, less-intensive water diffusion from albumen to yolk indicating the improved resistance of the vitelline membrane. Owing to the fact that citric acid is accepted and recognized as a safe food preservative is a relatively cheap and available substance, it seems that it can be used to inhibit quality changes in table eggs during their storage. |
| Databáze: | OpenAIRE |
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