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http://dx.doi.org/10.9721/KJFST.2014.46.3.295

Quality Factors Affecting Egg Freshness and Palatability During Storage  

Kim, Bum-Keun (Korea Food Research Institute)
Park, Chan-Eun (Korea Food Research Institute)
Kim, Byung-Sam (Korea Food Research Institute)
Kim, Yoonsook (Korea Food Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.46, no.3, 2014 , pp. 295-302 More about this Journal
Abstract
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 $Y_1$ (freshness)=$106.50286-0.81196X_1$ (weight loss)-$77.51667X_5$ (specific gravity)-$2.27156X_8$ (yolk pH)+$0.00178X_{16}$ (yolk viscosity) with $r^2$=0.89 was obtained for the evaluation of egg freshness. Also, sensorial palatability through the multiple regression equation was determined as $Y_2$ (palatability)=$104.98174-0.81466X_1$ (weight loss)-$76.53434X_5$ (specific gravity)-$2.20338X_8$ (yolk pH)+$0.00178X_{16}$ (yolk viscosity) with $r^2$=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.
Keywords
egg; storage; physicochemical properties; freshness; palatability;
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Times Cited By KSCI : 9  (Citation Analysis)
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