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KMID : 0380620140460030295
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 3 p.295 ~ p.302
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Quality Factors Affecting Egg Freshness and Palatability During Storage
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Kim Bum-Keun
Park Chan-Eun
Kim Byeong-Sam
Kim Yoon-Sook
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Abstract
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This study investigated the effects of storage temperature and time on the physicochemical properties of eggs, and the corelationship of quality factors with egg freshness and the palatability during storage. As storage temperature and time increased, weight loss significantly increased (p<0.05), while the specific gravity, Haugh unit, yolk index, albumen index, and yolk viscosity decreased significantly (p<0.05). A multiple regression equation of Y1 (freshness)=106.50286? 0.81196X1 (weight loss)?77.51667X5 (specific gravity)?2.27156X8 (yolk pH)+0.00178X16 (yolk viscosity) with r2=0.89 was obtained for the evaluation of egg freshness. Also, sensorial palatability through the multiple regression equation was determined as Y2 (palatability)=104.98174?0.81466X1 (weight loss)?76.53434X5 (specific gravity)?2.20338X8 (yolk pH) +0.00178X16 (yolk viscosity) with r2 =0.89 indicating that weight loss, specific gravity, yolk pH and yolk viscosity are major factors that affect the freshness and palatability of eggs during storage
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KEYWORD
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egg, storage, physicochemical properties, freshness, palatability
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