Effects of Shrink Film, Extended Storage and Temperature on External and Internal Table Egg Quality

Öz

This study was conducted to investigate effects of shrink film treatment as a covering material (plastic shrink film or without), extended storage (5, 10, 15 or 20 d) and temperature (room or refrigerator) and on inter-nal and external table egg quality. Freshly laid eggs (n:480) were collected, randomized, weighed, pointed out numerically and divided into four groups of 120 eggs to test the length of egg storage treatments for 5, 10, 15 or 20 d. Eggs in each egg storage treatment group were randomized and allocated into two groups (with or without shrink film) of 60 eggs to test the effect of covering material. Then, eggs were stored at room (18-20 ◦C) or re-frigeration (4-6 ◦C) temperature conditions. Significant differences were observed for all internal and external egg quality traits related with the length of storage time and temperature. The internal quality worsened by the prolonged storage particularly when the eggs were stored at room temperature. Shrink film treatment were sig-nificantly affected egg weight loss during storage and yolk index. As conclusion, table eggs should be storage in refrigeration temperatüre with shrink film and shorter time as soon as possible to improve food safety.

Anahtar Kelimeler

• shrink film,storage temperature,egg quality,Storage time

Shrink film, Depolama Süresi ve Sıcaklığının Sofralık Yumurtalarda İç ve Dış Kalite Üzerine Etkileri

Öz

Bu çalışma polietilen shrink film, depolama süresi uzunluğu (5, 10, 15 ve 20 gün) ile depolama sıcaklığı-nın, oda (18-20◦C) veya buzdolabında (4-6◦C), sofralık yumurtalarda iç ve dış kalite üzerine etkilerini incelemek amacı ile yapılmıştır. Günlük yaşta 480 adet yumurta numaralanıp tartılarak rastgele her birinde eşit sayıda yu-murta yer alacak şekilde dört farklı depolama grubuna dağıtılmıştır. Her depolama grubundaki yumurtaların yarısı shrink film ile ambalajlanarak, yarısı ise ambalajlanmadan oda ve buzdolabı sıcaklığında depolanmışlardır. Çalışmada depolama süresi ve sıcaklığının incelenen tüm iç ve dış kalite özellikleri üzerine etkisi önemli bulun-muştur. Oda sıcaklığında depolanan yumurtalarda iç kalite özellikleri depolama süresinin uzaması ile giderek kötüleşmiştir. Shrink film uygulaması depolama süresince ağırlık kaybı ve sarı indeksi üzerine önemli düzeyde etkili bulunmuştur. Çalışmada gıda güvenliği açısından sofralık yumurtaların polietilen shrink film ile ambalaj-lanmış olarak buzdolabı sıcaklığında mümkün olduğu kadar kısa süreli depolanarak tüketime sunulması gerektiği sonucuna ulaşılmıştır.

Anahtar Kelimeler

• Depolama süresi,shrink film,depolama sıcaklığı,yumurta kalitesi

Kaynakça

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