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KMID : 0353019740110010051
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Korean Journal of Public Health
1974 Volume.11 No. 1 p.51 ~ p.57
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Experimental Studies on Effects of Eggs for Their Storage Environment
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Abstract
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For the purpose of determining the degree of freshness and bacterial contamination of poultry farm and market eggs, the author collected 550 specimens from poultry farm, and 120 from retailers during the period from July 22 through October 3, 1973. Eggs of poultry farm were stored at 4±1℃(Relative humidity ; 76∼86%), 18±1℃(70∼80%) and 25±1℃(73∼82%) during 20 days.
Through the organoleptic test and bacterial examination of the 670 specimens the following findings have been obtained.
1. Egg weight was decreased 0.97±0.27g at 4±1℃, 1.68±0.25g at 18±1℃ and 2.76±0.30g at 25±1℃ after 20 days.
2. Specific gravity of fresh eggs and market eggs was found to average 1.0789±0.0075 and 1.0661±0.0089.
3. Yolk index of fresh eggs and market eggs was found to average 0.419±0.027 and 0.325±0.044.
4. The regression equation between yolk index and days was obtained y=0.417-0.001x(r=-0.481, p<0.05) at 4±1℃, y=0.394-0.004x (r=-0.738, p<0.001) at 18±1℃ and y=0.391-0.011x (r=-0.958, p<0.001) at 25±1℃.
5. The regression equation between yolk index and NaCl concentration (specific gravity) was obtained y=-0.001+0.04x (r=0.796, p<0.001).
6. pH of albumen was changed from 8.0 to 8.8, 9.1 and 9.3 at 4±1℃, 18±1℃, 25±1℃, after 20 days. pH of market eggs was found to average 8.93.
7. Ascaridia was detected 2 cases in 510 eggs.
8. Total plate counts in air cell was increased slowly according to the stored period at each temperature.
9. Total plate counts sticking on the egg shell was ranged from 4.9×10³ to ??
and average number was ??.
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