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KEEPING QUALITY OF EGGS PACKAGED IN ACRYLONITRILE POUCHES 1
Author(s) -
LI LIYAO,
LAI CHRISTOPHER C.,
GILBERT SEYMOUR G.
Publication year - 1985
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1985.tb00718.x
Subject(s) - refrigeration , haugh unit , shelf life , acrylonitrile , food science , modified atmosphere , significant difference , chemistry , biology , body weight , mathematics , engineering , organic chemistry , copolymer , polymer , mechanical engineering , statistics , feed conversion ratio , endocrinology
A comparative study was conducted on quality and shelf‐life of fresh shell eggs stored at room temperature with four different treatments (not‐packaged, packaged in air, packaged with 15% CO 2 , and oil coated). Another group, oiled and stored at refrigeration, was used as control. There was a decrease of interior quality as storage day increased but the greatest decline was observed for the not‐packaged group which had the highest albumen pH and greatest weight loss. The percent weight loss of an individually packaged egg in a high barrier pouch was about 40–50% less than those not‐packaged. No significant difference in Haugh unit was found between the packaged systems and the oiled plus refrigeration. It was concluded that controlled atmosphere is the most efficient method in preserving egg quality at room temperature for a period of 7 weeks.