Submitted to: Poultry Science
Publication Type: Abstract Only
Publication Acceptance Date: 11/1/2003
Publication Date: 8/9/2004
Citation: Jones, D.R. 2004. Changes in functional characteristics of shell eggs during long-term storage. [abstract] Poultry Science. p. 51.
Technical Abstract: The current study was undertaken to determine changes that occur in the functional characteristics of commercial shell eggs during long-term storage. Eggs were collected post-processing three times, on weekly intervals, from an in-line shell egg processor. Analyses were conducted the day after collection (wk 0) and weekly for an additional 10 wks. All eggs were stored at 4C. Total solids for the albumen, yolk and whole egg were determined. Functional properties of the albumen, yolk and whole egg were examined via preparation of angel food cakes, mayonnaise and sponge cakes, respectively. The L, a, b color scores were also determined for both raw yolks and prepared mayonnaise. Albumen solids increased slightly during storage (12.2 to 12.6%). Whole egg solids remained the same. Yolk solids decreased throughout storage (48.2% at 0 wk to 43.2% at 10 wks). Angel food cake volume decreased during storage from a high of 390.44 mL at 0 wks to 363.59 mL at 10 wks. Sponge cake volumes were variable throughout testing with no clear trends appearing. Mayonnaise was tested immediately after preparation (fresh) and after incubation at 50C for 7 d. In both cases, the average force required to compress the sample 10 mm was decreased during the long-term storage of the eggs (422.24 g at 0 wk to 264.41 g at 10 wks for fresh samples; 400.04 g at 0 wk to 267.02 g at 10 wks for stored samples). Significant differences were detected for changes in L, a, b color scores, but the changes found during the long-term storage were not of a magnitude great enough to be seen by the human eye. Most parameters exhibited significant interactions for replicate by storage time. These interactions show the variability that exists between individual eggs and also the need to develop more objective methods for determining shell egg functionality.