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Sirvi Autor "Kryeziu, A.J." järgi

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  • Pisipilt
    Kirje
    Changes related to storage conditions in the quality of quail eggs of different sizes
    (Estonian University of Life Sciences, 2026) Kryeziu, A.J.; Ramadani, X.; Kamberi, M.A.
    This study assesses the impact of storage temperature – ST (4–6 °C and 20–22 °C), storage duration – SD (7, 14, 21, and 28 days), and egg weight group – EWG (A ≤ 10, B = 10.01–11.00, C = 11.01–12.00, D = 12.01–13.00 gram) on the EWL as well as quality attributes of 400 quail eggs. Various parameters were assessed, including egg weight loss (EWL), external quality attributes: egg weight (EW), egg shape index (ESI), eggshell weight (ESW) and eggshell thickness (EST), and internal characteristics: albumen weight (AW), albumen index AI, albumen pH (ApH), Haugh unit (HU), yolk weight (YW), yolk index (YI), yolk pH (YpH), yolk color (YC) and yolk/albumen ratio (Y/A). This comprehensive analysis aimed to provide a thorough understanding of the eggs' physical and internal qualities. The data obtained was analyzed using JMP IN 7, revealing impacts of ST, SD, and EWG on quail eggs quality (P <0.05). The storage temperature parameters not only demonstrated statistically significant differences in AW (P < 0.05) but also in YI, and YpH (P <0.05). Parameters such as AI, YW, ESW, EST, ESI, Y/A, YC, HU, and YpH did not reflect statistically significant differences by ST (P > 0.05). SD had significant impact on AW, AI, ApH, HU, YW, YR, YI, Y/W, YC and YpH (P <0.05). Changes in AW, AI, YW and HU were observed based on EWG (P < 0.05). Furthermore, significant effects (P < 0.05) were found for interactions between ST×SD×EWG on EWL, AW, YW, and Y/A. This research is focused on providing a comprehensive overview of storage conditions, necessary to maintain quality eggs.
  • Pisipilt
    Kirje
    The effect of storage conditions and packing materials on the quality properties of chicken eggs
    (Estonian University of Life Sciences, 2024) Kryeziu, A.J.; Ramadani, Xh.; Hajra, L.; Kamberi, M.; Zogaj, M.
    This study investigated how storing eggs in different packaging (unpackaged eggs-control, cardboard, styrofoam, plastic) and temperatures (4–6, 20–22 °C) for 28 days affects their quality. Eight eggs were analysed on days 0, 7, 14, 21, and 28 for each treatment. Storage temperature–ST, packaging material–PM, storage duration–SD, and their interaction encouraged egg weight loss–EWL (P ˂ 0.05). The interaction of the three factors showed no significant difference in the EWL. Storage temperature significantly influenced (P ˂ 0.05), eggshell thickness–EST, albumen index–AI, albumen pH–ApH, Haugh unit–HU, yolk height–YH, and yolk index– YI. Some parameters like egg weight–EW g, shape index–SI and albumen weight–AW g, changed significantly (P ˂ 0.05) according to storage in different PM. The SI, eggshell weight–ESW g, EST, eggshell index–ESI, albumen ratio–AR, AI, ApH, HU, yolk weight–YW, yolk height–YH, YI, yolk colour–YC, and yolk:albumen–Y:A ratio changed during storage. The ST×SD was significant for EW, ESW g, EST, AW g, albumen ratio–AR, AI, ApH, HU, YW g, YH, and YI (P ˂ 0.05). As a result of the PM×SD interaction, significant differences (P ˂ 0.05) were observed in EW g ESW g, EST, AW g, and YI. A significant interaction effect of ST×PM×SD was found on AI, YH, and yolk pH–YpH (P ˂ 0.05). The purpose of this research is to give an overview of the storage conditions in order to have good quality eggs.