• Korean Journal of Food Science and Technology
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• v.46 no.3
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• pp.295-302
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• 2014

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.

• Journal of Animal Science and Technology
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• v.54 no.3
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• pp.209-217
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• 2012

The objective of this study was to assess the external and internal quality traits of eggs in wholesale egg market in Colombo, Sri Lanka and the effect of storage period in egg quality traits in the same market after receiving the eggs. First, a total of 482 fresh eggs were randomly collected from the above market and external egg quality traits were determined and recorded according to the definitions given in the Specification for Chicken Egg SLS 959:1992. After that, a total of 288 fresh eggs were randomly collected and various external and internal egg quality traits were measured and recorded according to the standard procedures over a storage period of 1, 3 and 5 d after receiving the fresh eggs to the wholesale market. Information about the shops was also collected using a pretested questionnaire. Using the recorded data, shape index, Haugh unit, albumen index and yolk index were calculated for each egg. Average weight, width, length and shape index of the eggs in the sample was 59.96 g, 4.33 cm, 5.78 cm and 75.03, respectively. Average shape index value was much closer to the standard value of 74. From the total sample 80.5% eggs had a normal and sound shape. However only 60.37% of the eggs are in the desirable quality range specified in SLS 959:1992, when the overall shell quality of the sample is considered based on shell cleanliness, defects and shape. The results of the current study indicated that eggs had significant (p<0.05) deterioration of all internal quality parameters tested with increasing storage time. However the effect was not significant (p>0.05) between the storage periods of 3 and 5 d after receiving eggs except for yolk color and yolk height. Desirable category of eggs had reduced and rejections had increased with the storage period. Main problems associated with the particular market were less space availability, higher percentages of dirty eggs, unavailability of proper packaging materials, no standard packaging system for eggs, and not implementing a standard grading system for eggs. Therefore the results of this study suggest that proper egg handling and storage conditions such as low temperature storage may be implemented to increase the proportion of desirable quality eggs in the above market.

• Proceedings of the Korean Society of Developmental Biology Conference
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• 2005.07a
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• pp.52-52
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• 2005

Oogenesis, the gonadosomatic index (GSI), reproductive cycle and first sexual maturation of the female Neptunea (Barbitonia) arthritica cumingii have been investigated by light and electron microscope observations. In the early vitellogenic oocyte, the Golgi complex and mitochondria were involved in the formation of glycogen, lipid droplets and yolk granules. In late vitellogenic oocytes, the rough endoplasmic reticulum and multivesicular bodies were involved in the formation of proteid yolk granules in the cytoplasm. In particular, compared with the results of other gastropods, it is a different result that appearances of cortical granules at the cortical layer and microvilli on the vitelline envelope, which is associated with heterosynthetic vitellogenesis, were not observed in vitellogenic oocytes during oogenesis. A mature yolk granule was composed of three components: main body (central core), superficial layer, and the limiting menbrane, Monthly changes in the gonadosomatic index in females were studied in 2002 and 2003 were closely associated with ovarian developmental phases. Spawning occurred between May and August in 2002 and 2003 and the main spawning occurred between June and July when the seawater temperature rose to approximately 18${\sim}$23${\circ}$C. The female reproductive cycle can be classified into five successive stages: early activestage (Septmber to October), late active stage ( November to February), ripe stage (February to June), partially spawned stage (May to Aygust), and recovery stage (June to August).

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.6
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• pp.944-947
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• 2007

This study was conducted to study the effects of dietary garlic powder on laying performance, egg traits and blood serum cholesterol level of quails. A total of three hundred quails (Coturnix coturnix japonica) aged nine weeks were used. They were allocated to 3 dietary treatments. Each treatment comprised 5 replicates of 20 quails. The diets were supplemented with 0, 5 and 10 g/kg garlic powder. The experimental period lasted 21 weeks. The addition of garlic powder did not significantly affect body weight, egg production, feed consumption, feed efficiency, egg shell thickness, egg albumen index, egg yolk index and egg Haugh unit. Adding 5 and 10 g/kg garlic powder to the laying quail diets increased egg weight (p<0.01). Egg yolk cholesterol and blood serum cholesterol concentration were reduced with garlic powder supplementation. The results of this study demonstrated that garlic powder addition had a significant cholesterol-reducing effect in serum and egg yolk without adverse effects on performance and egg traits of laying quails.

• Korean Journal of Animal Reproduction
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• v.16 no.3
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• pp.247-260
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• 1992

This study was carried out to investigate the histomorphological changes of ovaries obtained from 100 of 1-year-old female Korean loach(misgurnus anguillicaudatus). The light microscopic and ultrastructural changes ofooplasm and follicular membranes of oocytes, were observed by lightand transmission electron microscope during the reproductive cycle. All data were collected from November in 1991 to May in 1992. The results obtained in this study were as follows: The size of the nucleoli and number of the yolk granules increased as the oocytes grown. Yolk granules were loosely deposited in the oocytes as crystalline granules. Due to the presence of large early and late maturing oocytes, their ovaries were enlarged, transparent, granular and yellowish in color. The lattice was broken down at hydration, leaving the egg transparent. As the percentages of fish in LMO and RO stage increased from March to April, mean gonadosomatic index(GSI) values(18.49%) increased. Zona radiata change a squamous into cuboid shape in EMO stage. Processes from the granulosa cells and from the oocyte, microvilli grow and make contact with other in the pore canals of the zona radiata during vitellogenesis, but are withdrawn as the zona radiata becomes more compact and devoid of pore canals during oocyte maturation. Seasonal changes in the microscopic appearance of the ovaries were well correlated with those in both GSI and macroscopic appearance.

• The Korean Journal of Malacology
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• v.22 no.1 s.35
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• pp.1-11
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• 2006

The gonadosomatic index (GSI), oogenesis and reproductive cycle in female Neptunea (Barbitonia) afhritica cumingii were investigated by light and electron microscope observations. In the early vitellogenic oocyte, the Golgi complex and mitochondria were involved in the formation of glycogen, lipid droplets and yolk granules. Late in the vitellogenic oocytes, the rough endoplasmic reticulum and multivesicular bodies were involved in the formation of proteid yolk granules in cytoplasm. In particular, compared with the results of other gastropods, it showed a different result that appearances of cortical granules at the cortical layer and microvilli on the vitelline envelope, which is associated with heterosynthetic vitellogenesis, were not observed in vitellogenic oocytes during oogenesis. A mature yolk granule was composed of three components: main body (central core), superficial layer, and the limiting membrane. Monthly changes in the gonadosomatic index in females studied in 2004 and 2005 were closely associated with ovarian developmental phases. Spawning occurred between May and August in 2004 and 2005 and the main spawning occurred between June and July when the seawater temperature rose to approximately $18-23^{\circ}C$. The female reproductive cycle can be classified into five successive stages: early active stage (September to October), late active stage (November to February), ripe stage (February to June), partially spawned stage (May to August), and recovery stage (June to August).

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.8
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• pp.1224-1229
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• 2003

The combined effects of washing, sanitization and coating of eggshell on the physical and microbiological quality during storage were evaluated at $4^{\circ}$ and $30^{\circ}C$. The interior qualities of the eggs were assessed by weight changes, yolk index, albumen index, Haugh unit value, and microbial contamination of egg shell and egg white during 30 days of storage in untreated, washed, or sanitized and mineral oil-coated eggs. The results suggest that these changes were faster in higher temperature ($30^{\circ}C$) than lower temperature ($4^{\circ}C$) storage, and washed eggs deteriorated faster than untreated eggs. The sanitized and coated eggs maintained the best quality during storage in all parameters measured. The shelf-life of washed, sanitized and coated eggs could be extended 4-5 fold compared to that of washed or untreated eggs.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.389-393
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• 1991

The changes in Physical properties of egg yolk(refractive index 43) as affected by salt content(7%, 10%, 13%) during frozen storage and their effects on functionalities in mayonnaise preparation were investigated. As the frozen storage period of salted egg yolk increased, viscosity was increased, and further increased with higher salt content, and emulsification capacity was gradually decreased. In case of egg folk with 7% salt, emulsification capacity was considerably decreased during the storage at $-25^{\circ}C$ over 4 months. Microbes of salted egg yolk were decreased with frozen storage, but the difference was not due to salt content. Mayonnaise. Prepared with frozen egg yolks stored for $2{\sim}3$ months, maintained a minimum viscosity. Viscosity became higher in the mayonnaise which prepared with egg yolk of higher salt content stored at $-25^{\circ}C$. Oil particle size of mayonnaise with the yolk contained more salt was smaller, when the yolk was stored at $-25^{\circ}C$ than $-15^{\circ}C$. Noticible microbes were detected in the mayonnaise right after preparation, but not detected in the mayonnaise after 1 month storage.

• Journal of Environmental Health Sciences
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• v.1 no.1
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• pp.9-13
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• 1974

For the purpose of determining the degree of freshness and bacterial contamiation of poultry farm eggs, the author collected 550 specimens from poultry farm, during the period from July 22 through October 3, 1973. Eggs of poultry farm were stored at $4{\pm} 1{\circ}$(Relative humidity 67~86%), $18\pm 1\circ$(70~80%) and $25\pm 1\circ$(73~82%) during 20 days. The results are summarized as follows: 1) Egg weight was decreased $0.97\pm 0.27$ gm at $4\pm 1\circ$, $1.68\pm 0.25$ gm at $18\pm 1\circ$ and $2.76\pm 0.30$ gm at $25\pm 1\circ$ after 20 days. 2) Specific gravity of fresh eggs was found to average 1.0785. 3) Yolk index of fresh eggs was found to average 0.419. 4) The regression equation between Yolk index and days was obtained y=0.417-0.001x (r=-0.481, p<0.05) at $4\pm 1\circ$, y=0.394-0.004 x (r=-0.738, p<0.01) at $18\pm 1\circ$ and y=0.391-0.011 x (r=-0.958, p<0.001) at $25\pm 1\circ$. 5) The regression equation between Yolk index and NaCl concentration (specific gravity) was obtained y=-0.001+0.04 x (r=0.796, p<0.001). 6) pH of albumin was changed from 8.0 to 8.8, 9.2 and 9.3 at $4\pm 1\circ$, $18\pm 1\circ$ and $25\pm 1\circ$ after 20 days. 7) Total Viable Bacteria in air cell was increased slowly according to the stored period at each temperature.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.162-167
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• 1990

10% salted egg yolk containing 12-21% e99 white (RI 42-45) was stored at $-15^{\circ}C\;and\;-25^{\circ}C$. Changes of appearent viscosity and emulsification capacity were measured monthly(1-6 months). Viscosity, oil particle size and emulsion stability of mayonnaise which was prepared with these yolks for each storage time were also tested . In salted e99 yolk, viscosity was increased gradually with increasing the storage time, and further increased in the yolk of less egg white (higher RI), stored at $-25^{\circ}C\;than\;-15^{\circ}C$. Emulsification capacity was decreased gradually with increasing the storage time. In mayonnaise, which was Prepared with these frozen egg folks, oil Particle size became smaller gradually with increasing the storage time of egg folk, and further became smaller in the egg yolks containing low levels of egg white , stored at $-25^{\circ}C\;than\;-15^{\circ}C$. The viscosity of mayonnaise was decreased by about 2 months storage of e99 yolk, and restored thereafter, emulsion stability was decreased by 3-4 months storage of egg yolk and restored slightly thereafter.