QUALITY OF TABLE EGGS ON THE CROATIAN MARKET
| Autor: | Manuela Grčević Grčević, Gordana Kralik, Danica Hanžek, Ana Zelić, Zlata Kralik |
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| Jazyk: | English<br />Croatian |
| Rok vydání: | 2017 |
| Předmět: | |
| Zdroj: | Poljoprivreda, Vol 23, Iss 1, Pp 63-68 (2017) |
| Druh dokumentu: | article |
| ISSN: | 1330-7142 1848-8080 |
| Popis: | This paper investigates the physical and chemical quality indicators of table eggs available on the Croatian market. The research was carried out on eggs produced by two manufacturers, marked as A and B, on the 7th and 28th day of egg storing. According to the Regulations on egg quality (OJ 115/06, Art. 9), eggs are classified as class A or fresh eggs and class B or eggs for industrial processing. Referring to the weight of the eggs, the eggs of class A are divided into four grades: XL, L, M and S. Our research focused on the M weight grade eggs, because they are the most represented ones in our conditions. The following external indicators of egg quality were analyzed: shape index (%), egg weight (g), shell weight (g), shell strength (kg/cm2) and thickness (mm). Furthermore, the following indicators of inner egg quality were tested: weight of albumen and yolk (g), yolk colour, Haugh units (HU), albumen height (mm), pH of albumen and pH of yolk. Results of our research provided the following conclusions: based on evaluation of energy and protein value, eggs of the manufacturer B had better nutritive value than eggs of the manufacturer A. The results of research into quality of eggs on the 7th day of storage proved that there was statistically significant difference (P |
| Databáze: | Directory of Open Access Journals |
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