2014 Cilt 33 Sayı 1-2

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Effects of shrink film, extended storage and temperature on external and ınternal table egg quality
(Uludağ Üniversitesi, 2014-10-17) Petek, Metin; Alpay, Fazlı; Dikmen, Serdal; Çavuşoğlu, Enver; Uludağ Üniversitesi/Veteriner Fakültesi.
This study was conducted to investigate effects of shrink film treatment as a covering material (plastic shrink film or without), extended storage (5, 10, 15 or 20 d) and temperature (room or refrigerator) and on internal and external table egg quality. Freshly laid eggs (n:480) were collected, randomized, weighed, pointed out numerically and divided into four groups of 120 eggs to test the length of egg storage treatments for 5, 10, 15 or 20 d. Eggs in each egg storage treatment group were randomized and allocated into two groups (with or without shrink film) of 60 eggs to test the effect of covering material. Then, eggs were stored at room (18-20 ◦ C) or refrigeration (4-6 ◦ C) temperature conditions. Significant differences were observed for all internal and external egg quality traits related with the length of storage time and temperature. The internal quality worsened by the prolonged storage particularly when the eggs were stored at room temperature. Shrink film treatment were significantly affected egg weight loss during storage and yolk index. As conclusion, table eggs should be storage in refrigeration temperatüre with shrink film and shorter time as soon as possible to improve food safety.