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Start date: 2020Subject: search.filters.subject.Egg quality

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    Enhancing the shelf-life of washed eggs using a gelatin-based coating enriched with pomegranate peel extract under tropical storage conditions
    (2026-06-01)
    Thiangtae, Siwimol
    ;
    Srikijkasemwat, Kanokrat
    ;
    Kaewhom, Paitoon
    ;
    Kongrith, Chunya
    ;
    Polyorach, Sineenart
    Egg washing effectively improves food safety but accelerates quality deterioration by removing the natural cuticle, especially during ambient storage. This study investigated the efficacy of a gelatin-based edible coating incorporated with pomegranate peel extract (PPE) in preserving the internal quality of washed chicken eggs stored at room temperature (25–30°C). Eggs were assigned to four treatments: uncoated control (UC), gelatin-only (GEL), and gelatin containing 1.0% (GEL-PPE1.0) or 1.5% PPE (GEL-PPE1.5), and evaluated over 28 days. The results showed that GEL-PPE1.5 significantly outperformed other groups in preserving internal quality (P ' 0.05). By Day 28, the GEL-PPE1.5 group maintained a Haugh unit (HU) of 55.59 ± 9.42, whereas the UC group dropped to 33.73 ± 17.29 (P ' 0.001). Similarly, the yolk index (YI) of the GEL-PPE1.5 group was 0.21 ± 0.02, compared to 0.11 ± 0.03 in UC eggs. The PPE coatings also moderate pH shifts; the albumen pH of the GEL-PPE1.5 group remained at 9.16 ± 0.20, significantly lower than the 9.61 ± 0.14 in the UC group (P ' 0.05). No microbial growth was detected in any treatment (' 10 CFU/g). The preservation efficacy arises from synergistic mechanisms: the gelatin matrix acts as a physical barrier to gas exchange, while the ellagic acid-rich PPE enhances biochemical stability by mitigating oxidative degradation. These findings demonstrate that PPE-fortified gelatin coatings provide a practical and bioactive strategy for maintaining egg freshness, offering a clear magnitude of protection for washed eggs in supply chains where refrigeration is limited.
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    Analysis of Eggs Quality by Using the NIR
    (2023-12-14)
    Sriratana, Witsarut
    ;
    Iamyang, Wongwit
    ;
    Sriratana, Lerdlekha
    In this study, fresh chicken eggs that had hatched between 11 to 22 days prior were used to examine and devise a method for assessing chicken egg quality [1][9]. The samples were separated into three sizes: medium, large, and extra-large, and stored in an environment with controlled temperature and humidity. The eggs were then exposed to near-infrared spectra projected onto them by a spectrometer in the wavelength range of 610 to 880 nm [2][4][6]. The water molecules within the eggs absorb near-infrared thermal radiation. The unabsorbed portion of the thermal energy or near-infrared spectrum reflects some of the spectrometer's light and generates the spectrum's output in terms of radiation intensity. The Haugh unit and yolk index [1] were then utilized to compare the mean values [3]. This study determined, that chicken eggs aged 11 to 22 days had radiation intensities between 16.43 and 48.19, yolk indices between 0.1994 and 0.2601, and Haugh unit values between 54.7345 and 67.2087. The analysis of the data revealed that elder eggs had a greater effect on egg quality. Each of the three variables (radiation intensity reflected, Haugh units, and egg yolk index) there was a direct correlation with egg quality.