Scopus
🔓 Açık Erişim
Effects of ultrasonic treatment and storage temperature on egg quality
Poultry Science · Ocak 2011
Makale Bilgileri
DergiPoultry Science
Yayın TarihiOcak 2011
Cilt / Sayfa90 · 869-875
Scopus ID2-s2.0-79952652274
Erişim🔓 Açık Erişim
Özet
In this study, the effects of ultrasonic treatment and storage temperature on egg weight, specific gravity, shell strength, albumen height, Haugh unit, color, pH, water activity, total mesophilic aerobic bacteria, mineral content, and sensory properties were investigated. Ultrasonic treatment was used to improve egg properties. The lowest weight loss values were obtained with eggs treated with 15 min of ultrasonic treatment and stored at 5°C for 10 d. The higher specific gravity, shell strength, albumen height, and Haugh unit were observed in ultrasonic-treated eggs. The egg quality was significantly improved with ultrasonic treatment (P < 0.01). The total mesophilic aerobic bacteria values of yolk and albumen decreased with increase in ultrasonic treatment time from 5 to 30 min. Ultrasonic treatment improved the sensory properties of egg shells. © 2011 Poultry Science Association Inc.
Yazarlar (3)
1
Durmuş Sert
2
Ali Aygun
3
Mustafa Kürşat Demir
Anahtar Kelimeler
Egg quality
Egg shell
Haugh unit
Storage temperature
Ultrasonic treatment
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
39
Atıf
3
Yazar
5
Anahtar Kelime