Comparative Evaluation of Egg Quality in Response to Temperature Variability: From Farm to Table Exposure Scenarios.

IF 4.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Science of Animal Resources Pub Date : 2023-11-01 DOI:10.5851/kosfa.2023.e62
Ji-Hoon An, Youngmin Hwang, Sumin Hwang, Hyojin Kwon, Hyelim Gu, Kihwan Park, Changsun Choi
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Abstract

This study aimed to develop appropriate temperature management practices and provide scientific evidence to support the development of sell-by-date guidance for eggs. Washed and unwashed eggs were subjected to storage under six different scenarios, and both types of eggs were stored at temperatures up to 35°C to evaluate the sell-by-date. Despite temperature fluctuations or continuous storage at 30°C for 5 days, subsequent storage at 10°C resulted in significantly higher Haugh unit and yolk index on day 15. These results indicate that refrigerating eggs from retail sales until consumption is effective for egg quality management, despite the exposure of up to 35°C during distribution. In terms of sell-by-date evaluation, washed eggs retained class B quality for an additional 37 days beyond the recommended sell-by-date at 15°C, which is above the regulated storage temperature. However, unwashed eggs maintained class B quality for approximately 20 days at 30°C-35°C, emphasizing the need for sell-by-date guidelines for unwashed eggs. This study is the first to provide appropriate egg-handling practices based on the actual distribution environment in Korea.

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温度变化对鸡蛋品质影响的比较评价:从农场到餐桌暴露情景。
本研究旨在制定适当的温度管理措施,并为鸡蛋保质期指南的制定提供科学依据。清洗和未清洗的鸡蛋在六种不同的情况下储存,两种类型的鸡蛋都在高达35°C的温度下储存,以评估销售日期。尽管温度波动或在30°C下连续保存5天,但在10°C下继续保存,第15天的哈夫单位和蛋黄指数均显著提高。这些结果表明,尽管鸡蛋在分销过程中暴露在高达35°C的环境中,但从零售到消费的冷藏鸡蛋对鸡蛋质量管理是有效的。在保质期评估方面,在高于规定储存温度的15°C条件下,洗过的鸡蛋在推荐保质期后多保留了37天的B级品质。然而,未经清洗的鸡蛋在30°C-35°C下保持B级质量约20天,这强调了对未经清洗的鸡蛋制定销售日期指南的必要性。这是根据国内流通环境,首次提出适当的鸡蛋处理方法的研究。
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来源期刊
Food Science of Animal Resources
Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology
CiteScore
6.70
自引率
6.70%
发文量
75
期刊介绍: Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.
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