A hypothesis was tested that the in ovo injection of biological buffers may reinforce the buffering capacity of albumen, thereby withstanding the increase in albumen pH during storage and improving hatchability and chick quality in long-term stored eggs. Hatching eggs (n = 2,420) were randomly assigned to 11 treatment groups (4 replicates of 55 eggs each) and injected (d 1) with distilled water...

the aim of the study was to evaluate the effect of storage and temperature on egg physical quality in hyline chickens line. a total of 150 eggs from college of natural resources farm were sampled for the present experiment. about 70 eggs each were stored in home refrigerator (temperature, 7.46±0.23 ˚c; relative humidity, 24.80±0.05%) and room temperature (temperature, 22.98±1.12 ˚c; relative hu...

Lactobacillus plantarum is used for fermentation of fish products, meat and milk. However, the utilization of these bacteria in egg processing has not been done. This study was designed to evaluate the potential of fermented egg albumen as a functional food that is rich in angiotensin I-converting enzyme inhibitors activity (ACE-inhibitor activity) and is antihypertensive. A completely randomiz...

Seventy-three billion chicken eggs are produced annually in the United States. However, less than 0.1% of these eggs are exported. Increasing the shelf-life of eggs may increase export sales. The goal of this research was to determine whether food-grade coatings on eggs may extend shelf-life under refrigerated storage. Four food-grade coatings were selected: paraffin wax, mineral oil, soy prote...

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan larutan daun kersen dan konsentrasi yang berpengaruh terbaik terhadap nilai haugh unit (HU), indeks albumen, pH albumen telur asin rendah sodium. dilaksanakan pada Februari 2022 di Laboratorium Produksi Ternak, Jurusan Peternakan, Fakultas Pertanian, Universitas Lampung. dilakukan menggunakan Rancangan Acak Lengkap (RAL) dengan 4 per...

The quality of Pharaoh quail eggs obtained at 8, 13, 18 and 23 weeks of age was evaluated. Eggs laid by the oldest quail were characterized by the greatest weight (12.2 g), length (32.6 mm), width (25.8 mm) and shell surface area (25.3 cm2). The lowest shell weight was found in eggs from the youngest quail (0.9 g), and the lowest shell proportion (8.2%) was characteristic of eggs from the oldes...

The technologies for developing food products people with type 2 diabetes involve enrichment polyphenolic compounds that have hypoglycemic and/or hypolipidemic properties. production of ingredients introduction into such should the techniques concentration natural polyphenols on certain food-grade protein matrices. In this study, a technology was developed functional ingredient, which complex (...

therefore, the objective of this study is to test the feasibility of uv-ir transmission spectroscopy for the non-destructive assessment of the freshness of an individual egg as an alternative for traditional inspection methods. to obtain a considerable variation in freshness, groups consisting of 10 eggs were stored (30 7 oc and 25% 4 rh) for 30 days. data obtained from non-destructive spectral...

Salmonella spp. present in pasteurized egg albumen are often difficult to recover by direct plating because of thermal injury and the presence of innate iron binding and other antimicrobials in egg white. The literature has reported a multiplicity of selective and nonselective media used to recover heat-injured Salmonella, to measure the proportion of injured cells, or both. This study compared...