Drabik Kamil, Próchniak Tomasz, Spustek Damian, Wengerska Karolina, Batkowska Justyna
Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, 13 Akademicka St., 20-950 Lublin, Poland.
Foods. 2021 Aug 31;10(9):2047. doi: 10.3390/foods10092047.
The aim of the study was to evaluate the possibility of reducing changes in the quality of consumer hen eggs by storing them in various package type and under various temperature conditions (room and refrigeration). The material consisted of 960 chicken eggs packed in cardboard or plastic boxes, 10 pcs in each. Half of the packages were stored at room temperature (21 °C), the rest in the refrigerator (5 °C). The eggs were stored for 28 days qualitatively evaluated at 14-day intervals. The characteristics of whole egg (weight, specific weight, proportion of morphological elements, air cell depth) as well as of shell (weight, color, crushing strength, thickness, density, water conductivity), albumen (height, Haugh units, weight, pH) and yolk (weight, color, pH) were analyzed. The fatty acids profile of yolks was also evaluated as a freshness indicator. Packaging types available on the market, apart from its marketing and eggs protection function, can also influence the quality and stability of the product during storage. The use of plastic boxes can help to maintain higher eggs quality during the storage period, even after a significant extension of the storage time. Eggs stored in plastic boxes at room temperature had very similar results to those stored under refrigeration using conventional cardboard boxes. This effect is probably related to the lower permeability of plastic boxes in comparison to cardboard ones, but detailed research work in this direction is necessary to verify this relation.
本研究的目的是评估通过将商品鸡蛋储存在不同包装类型和不同温度条件（室温与冷藏）下，降低鸡蛋品质变化的可能性。实验材料为960枚鸡蛋，分别装在纸板箱或塑料盒中，每盒10枚。一半包装在室温（21°C）下储存，其余在冰箱（5°C）中储存。鸡蛋储存28天，每隔14天进行一次定性评估。分析了全蛋的特性（重量、比重、形态成分比例、气室深度）以及蛋壳（重量、颜色、抗压强度、厚度、密度、水分传导率）、蛋白（高度、哈夫单位、重量、pH值）和蛋黄（重量、颜色、pH值）。还评估了蛋黄的脂肪酸谱作为新鲜度指标。市场上的包装类型，除了其营销和保护鸡蛋的功能外，还会影响产品在储存期间的质量和稳定性。使用塑料盒有助于在储存期间保持较高的鸡蛋品质，即使储存时间显著延长。在室温下储存在塑料盒中的鸡蛋与使用传统纸板盒在冷藏条件下储存的鸡蛋结果非常相似。这种效果可能与塑料盒相比纸板盒具有较低的渗透性有关，但需要在这个方向上进行详细的研究工作来验证这种关系。
