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The effect of storage conditions and packing materials on the quality properties of chicken eggs

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dc.contributor.authorKryeziu, A.J.
dc.contributor.authorRamadani, Xh.
dc.contributor.authorHajra, L.
dc.contributor.authorKamberi, M.
dc.contributor.authorZogaj, M.
dc.date.accessioned2024-10-21T07:40:05Z
dc.date.available2024-10-21T07:40:05Z
dc.date.issued2024
dc.descriptionReceived: June 22nd, 2024 ; Accepted: September 23rd, 2024 ; Published: October 15th, 2024 ; Correspondence: xhavit.ramadani@uni-pr.edueng
dc.description.abstractThis 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.eng
dc.identifier.issn2228-4907
dc.identifier.publicationAgronomy Research, 2024, vol. 22, no. 2, pp. 845–862eng
dc.identifier.urihttp://hdl.handle.net/10492/9494
dc.identifier.urihttps://doi.org/10.15159/ar.24.091
dc.publisherEstonian University of Life Scienceseng
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)eng
dc.rightsinfo:eu-repo/semantics/openAccesseng
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectchicken eggseng
dc.subjectquality characteristicseng
dc.subjectpacking materialeng
dc.subjectstorage duration and temperatureeng
dc.subjectarticleseng
dc.titleThe effect of storage conditions and packing materials on the quality properties of chicken eggseng
dc.typeinfo:eu-repo/semantics/articleeng

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2024, Vol. 22, No. 2