Abstract
ABSTRACT Very sparse information is available regarding quality of commercial Table eggs marketed in Riyadh city. The objective of the current study was to evaluate egg quality by determining the internal and external traits of commercial Table eggs marketed in different marketing channels during the summer and winter. Commercial eggs (n = 1440) were bought from four different supermarkets and groceries during the winter and summer season 2018- 2019. A total of 30 eggs were collected monthly from each marketing channel in the winter and summer. Then, individually numbered, weighed and randomly broken down into three empirical groups and stored for 0, 7 or 14 days. The outcomes show that seven and fourteen days of storage led to significant decrease in Haugh unit values, yolk index, specific gravity, shell thickness and shell weight per unit of surface area, and increase in yolk color grade, yolk albumin ratio, yolk and albumin pH and air cell depth. Eggs acquired from supermarkets had significantly higher Haugh unit values and yolk index, and lower yolk color grades, shell density and air cell depth, than those bought from groceries. Eggs that were collected in winter season are found to have significantly higher Haugh unit values, yolk index, specific gravity, shell thickness, shell density, shell weight per unit of surface area and yolk color, and lower, yolk albumin ratio, air cell depth, albumin and yolk pH than those acquired in the summer season eggs. This study showed that the storage period, marketing channels and season play a significant role in affecting quality traits of Table eggs, also those procured from supermarkets and in the winter presented better quality than those found in groceries or in the summer, respectively.
Highlights
Hen’s eggs have a natural balance of essential nutrients, besides being generally considered an important constituent of human food (Opaliński, 2017)
Eggs of each group were broken out on a bench glass at the end of the storage days to determine the yolk height and diameter in millimetre were measured by speedometer and a Vernier caliper to calculate yolk index according to Equation 1, Haugh unit values were directly assessed using micrometre adjustable to egg weight, and directly gives Haugh unit value (Haugh 1937), yolk weight, albumen was discarded and the yolk was rolled on a damp paper towel to remove adhering albumen and weighed, albumen weight was calculated according to equation 2, yolk color was measured by Roch Color Scale which has 15 colour grades from very pale to deep yellow (North & Bell 1990)
Eggs procured from supermarkets or in the winter had significantly (p≤0.05) higher Haugh unit values (HU) values than those acquired from grocery stores or in the summer, respectively
Summary
Hen’s eggs have a natural balance of essential nutrients, besides being generally considered an important constituent of human food (Opaliński, 2017). The most important changes in internal or external egg quality during storage length or handing practices are due to weight loss by water evaporation (Calik 2013; Samli et al, 2005), power of Hydrogen of albumen and yolk increases and Haugh unit values reduce, while carbon acid dissociates (Mohiti-Asli et al, 2008; Monira et al, 2003). These fluctuations are the consequence of water movement through the vitelline membrane from albumen to yolk due to weakness of vitelline membrane (Jones 2007; Kralik et al, 2014). Eggs are agreeable ingredients in many food items
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