The Effect of Storage at Different Temperatures of Automatic and Manually Collected Chicken Eggs on Egg Shell Microbial Load and Egg Quality

Abstract

The aim of this study is to investigate the effects of the automatic egg collection system and manually collected eggs on eggshell microbial load and egg quality under different storage temperature. For this purpose, a total of 300 table chicken eggs were used in the study. Treatment groups: eggs collected by manually (K) and automatic egg collection system (M). The collected eggs are stored at room temperature (25 °C) and refrigerator temperature (4 °C) for 28 days. The relative humidity of storage environment was 45-55%. The research was conducted according to the trial pattern of coincidence parcels. During the study, egg weight loss, specific gravity, eggshell strength, albumen height, Haugh unit, yolk index and albumen pH characteristics were detected in 10 eggs randomly taken from each group each week. In addition, a total load of mesophilic aerobic bacteria was detected in 5 eggs randomly taken from each group. More Total Mesophilic Aerobic Bacteria were detected in the manually collected eggs than by the automatic egg collection system eggs (P<0.05). In general, the effect of treatment groups on egg quality characteristics and automatic egg collection system x storage temperature interaction has been insignificant. The effect of the storage temperature on all other quality characteristics except eggshell strength was significant (P<0.05). Egg quality characteristics were found to maintain better quality in eggs stored at 4 °C during storage than those stored at 25 °C.

Keywords

• Egg
• automatic egg collection system
• egg quality
• storage

Otomatik Sistem ve El ile Toplanan Tavuk Yumurtalarının Farklı Sıcaklıklarda Depolamanın Yumurta Kabuk Mikrobiyal Yükü ve Yumurta Kalitesi Üzerine Etkisi

Abstract

Bu çalışmanın amacı otomatik yumurta toplama sistemi ve el ile toplanan yumurtaların farklı sıcaklıklarda depolanmasının yumurta kabuk mikrobiyal yükü ve yumurta kalitesi üzerine etkilerini araştırmaktır. Bu amaçla araştırmada toplam 300 adet sofralık tavuk yumurtası kullanılmıştır. Muamele grupları; kümeste el ile toplanan yumurtalar (K) ve otomatik yumurta toplama sistemi ile toplanan yumurtalar (M) olmak üzere toplam iki gruptan oluşturulmuştur. Toplanan yumurtalar 28 gün süresince oda sıcaklığında (25 °C) ve buzdolabı sıcaklığında (4 °C) depolanmıştır. Depolama ortam nemi %45-55 arasında belirlenmiştir. Araştırma tesadüf parselleri deneme desenine göre yürütülmüştür. Araştırma süresince her hafta her gruptan rastgele alınan 10 adet yumurtada yumurta ağırlık kaybı, özgül ağırlık, kabuk kırılma direnci, ak yüksekliği, Haugh birimi, sarı indeksi ve ak pH özellikleri tespit edilmiştir. Ayrıca, her gruptan rastgele alınan 5 adet yumurtada da toplam mezofilik aerobik bakteri yükü tespit edilmiştir. Kümesten el ile toplanan yumurtalarda otomatik yumurta toplama sistemi ile toplanan yumurtalara göre daha fazla Toplam Mezofilik Aerobik Bakteri tespit edilmiştir (P<0.05). Genel olarak bakıldığında, yumurta kalite özellikleri üzerine muamele gruplarının ve otomatik yumurta toplama sistemi x depolama sıcaklığı interaksiyonunun etkisi önemsiz olmuştur. Depolama sıcaklığının kabuk kırılma direnci hariç diğer bütün kalite özellikleri üzerine etkisi önemli çıkmıştır (P<0.05). Yumurta kalite özellikleri depolama süresince 4 °C’de depolanan yumurtalarda 25 °C’de depolananlara göre kalitesini daha iyi koruduğu tespit edilmiştir.

Keywords

• Yumurta
• otomatik yumurta toplama sistemi
• yumurta kalitesi
• depolama

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