한국환경보건학회지 (Journal of Environmental Health Sciences)

  • 제41권6호
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  • Pages.438-448
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  • 2015
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  • 1738-4087(pISSN)
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  • 2233-8616(eISSN)
한국환경보건학회 (Korean Society of Environmental Health)
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계란의 저장·보관 조건에 따른 위생적 품질 변화

Effects of Storage Time and Temperature on the Hygienic Quality of Shell Eggs

  • 김종규 (계명대학교 식품보건학부 공중보건학전공) ;
  • 박정영 (계명대학교 식품보건학부 공중보건학전공) ;
  • 김중순 (계명대학교 경영공학과)
  • Kim, Jong-Gyu (Major in Public Health, Faculty of Food and Health Sciences, Keimyung University) ;
  • Park, Jeong-Yeong (Major in Public Health, Faculty of Food and Health Sciences, Keimyung University) ;
  • Kim, Joong-Soon (Department of Industrial and Management Engineering, Keimyung University)
  • 투고 : 2015.10.14
  • 심사 : 2015.12.15
  • 발행 : 2015.12.28
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초록

Objectives: This study was performed to examine the effects of storage time and temperature and their interaction on the hygienic quality parameters of shell eggs. Methods: Eggs from 40-week-old Hy-Line Brown hens were sampled immediately after being laid and subjected to storage periods of four weeks at a refrigerated temperature ($4-5^{\circ}C$) or room temperature ($13.0-19.7^{\circ}C$). Interior/exterior qualities were examined every one week. Results: Weight loss was 2.4-3.1%. The initial specific gravity of the eggs was maintained until one week at both temperatures. Air cell size exceeded 4 mm when stored for one week at room temperature, and two weeks at refrigerated temperature. Albumen index and Haugh unit were significantly decreased at both temperatures after one week (p<0.001). Rapidly increased pH of the albumen with one week of storage was observed, regardless of temperature (p<0.001). Extension of the storage for up to four weeks at room temperature resulted in remarkable deterioration of eggshell quality and instrumental color as redness (a). Air cell size, albumen and yolk indices, Haugh unit, pH of albumen and yolk were found to be influenced by storage time and temperature (p<0.001). Interaction effects between storage time and temperature were also significant for air cell size, pH of albumen and yolk (p<0.001). Conclusion: The results suggest that air cell size and pH of albumen and yolk were important parameters influenced by storage time and temperature in shell eggs. Storage time was more influential for air cell size, and temperature for the pH of yolk. Both variables almost equally influenced the pH of albumen.

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