Physical changes in hen eggs stored at different temperatures

Abstract

Eggs are among the most nutritious foods, but they are perishable. Immediately after they are laid, ageing processes begin in shell eggs, altering their chemical, physical and functional properties. This study aimed to determine the effect of storage temperature on the shelf life of hen eggs according to changes in some important physical properties (weight, pH, Haugh Unit, Albumen Index, and Yolk Index). The studied temperatures were selected as possible refrigerator and room temperatures (10, 20 and 30°C). It was revealed that temperature significantly influenced egg quality, with the most significant effects observed in the Haugh unit and pH due to weight changes. The highest quality loss occurred at 30°C. The activation energies for each quality parameter were determined using the Arrhenius equation. The pH of the fresh egg was 7.6 ±0.1 and increased to over 8.5 – 9.0 during storage, depending on the temperature. Haugh unit, albumen index, and yolk index decreased, and the area of both yolk and albumen increased during storage.

Keywords

• Hen egg
• Temperature
• Physical properties
• Shelf life
• Egg quality

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