Air Cell Size Research Articles

Study on enhancement of poultry egg shelf life under room storage

Eggs are nutritious food commodities that are consumed all around the world. Freshness is a major contribution to egg quality. However, eggs are perishable and susceptible to quality losses, and contaminated with certain microorganisms during storage. Currently, there are very few companies such as Ba Huan, CP, and Dabaco in Vietnam operating technology for processing poultry eggs and most of the eggs are sold untreated (no washing or disinfection). The study aims to determine the effect of saline, hot water, and Litsea cubeba essential oil (EO) on the freshness of chicken eggs including weight loss, air cell size, Haugh unit, Yolk index, pH, total viable count properties and shelf life of eggs at 370C storage. The best preservation effect was found in the sample sprayed with L. cubeba EO at 4 mg/mL, followed by dipping in hot water at 650C for 90 s and dipping in saline solution at 0.9% for 30 s to maintain the freshness of egg. The EO-treated egg could remain at average quality for up to 16 days at 370C compared to 7 days of untreated sample. The obtained results demonstrated the potential application of natural products in food preservation.

Optimization of the extrusion parameters for the production of lentil-quinoa extrudates enriched with pumpkin.

This study aimed to develop a protein-fiber-rich extruded product based on yellow lentil, quinoa, and pumpkin flours. The final product quality is affected by formulation and extrusion parameters. Therefore, the effect of the pumpkin-flour ratio (A: 25-75%) and feed moisture content (C: 14-22%) besides barrel screw speed (B: 120-180 rpm) on the physical attributes of extrudates was investigated. Box-Behnken experimental design and stepwise-response surface method were used to analyze the effects of various process variables and ingredients on extrudates. The pumpkin-flour ratio had a significant positive correlation with bulk density (BD), water solubility index (WSI), and oil absorption index. Whereas the correlation between pumpkin-flour ratio with hardness, porosity, expansion ratio (ER), and water absorption index (WAI) was negative (P < 0.05). The feed moisture content positively affected the water activity (aw) and WAI and negatively affected the harness of samples (P < 0.05). The screw speed had a positive effect on ER, porosity, and WSI, whereas it negatively influenced the hardness, BD, and aw. By increasing the pumpkin-flour ratio, air cell size and wall thickness of samples had been decreased. The results showed that 44.2% pumpkin flour, 22% feed moisture, and 172.1 rpm screw speed gave an optimized product. There was no significant difference between predicted and experimental values (except for ER). The optimized snack was a good source of fiber (around 15%), protein (17.3%), and antioxidants (TPC = 15.28 mg GAE.g-1 and antiradical scavenging activity (DPPH) = 33.66%). The caloric value of the optimized snack was 362.6 cal.100g-1. The current formulation can be considered as the base of snack food or plant-based meat alternatives.

Mung bean flour‐added extruded snack production: Evaluation of the pasting properties of flour blends and the physicochemical, morphological, and functional properties of the product

AbstractThis study investigated the effect of partially substituting corn semolina (CS) with mung bean flour (MBF) (20%–60%) as well as feed moisture (FM) (16%–20%) and extruder barrel temperature (BT) (140°C–170°C) on the physicochemical, functional, sensorial, and morphological properties of extruded snacks. Additionally, the pasting properties of MBF, CS, and the blends employed in the formulations were studied. The addition of 40% MBF to the formulations resulted in a decrease in the peak viscosity, while the addition of 60% MBF increased it. The final viscosity and setback viscosity exhibited a decrease, while the breakdown viscosity showed an increase with the addition of MBF. The degree of crystallinity, expansion ratio, apparent density, hardness, crispiness, water solubility index, and morphology of the extrudates were strongly dependent on the MBF content, FM, and BT. The expansion ratio and crispiness of the extruded products decreased with increasing MBF content, BT, and FM. The increase in BT and decrease in FM reduced the degree of crystallinity of the extrudates. Analysis of the microstructure revealed that the addition of MBF increased the thickness of the extrudate cell walls and reduced the size of air cells. The size and expansion of the air cells also decreased with increasing FM. Based on our study, the optimal conditions for the MBF‐containing snacks were determined as 143°C BT, 16% FM, and 40% MBF. Notably, the MBF‐containing snacks exhibit lower starch digestibility compared to the MBF‐free sample; the latter exhibited a higher degree of anisotropy, indicating a higher‐organized structure.Practical applicationThe use of mung bean flour (MBF) as a substitution for corn semolina and the effects of feed moisture (FM) and barrel temperature (BT) in extruded snack production were studied. The results showed that MBF is a promising ingredient for enhancing the functionality and nutritional value of extruded snacks. The expansion ratio, apparent density, hardness, crispiness, water solubility index, crystallinity, and morphology of the extrudates were significantly dependent on MBF amount, FM, and BT. The expansion ratio and crispness of the snacks decreased with the increase in the MBF amount, BT, and FM. The addition of MBF to the formulation was appreciated by the panelists. The MBF enhances the quality characteristics of the snacks and decreases starch digestibility. The findings of this study provide a reference for the impacts of extrusion parameters on the production of high‐protein content snacks.

Exploring the physical characteristics of eggs for consumption and industrial use in Kosovo: a comprehensive quality analysis

ABSTRACT Kosovo, like the global trend, is experiencing a rising demand for eggs, emphasizing the necessity for stringent regulatory oversight to maintain freshness and meet increasing consumer and industrials’ needs. The research aimed to evaluate the compliance of eggs in the local market with specified quality criteria outlined in the local Administrative Directive and EC Regulation. Several quality parameters were scrutinized, including egg weight, length, width, specific gravity, air cell, Haugh units (HU), yolk and egg white weights, yolk color intensity, shell weight, and shell thickness. Key parameters varied significantly among Fresh Eggs and farms F1 to F5. Most groups displayed significantly lower egg weights, yolk, and egg white weights compared to Fresh Eggs (p < 0.01). Among different groups, Fresh Eggs have the highest Haugh unit and the lowest specific gravity, indicating superior egg quality. Among groups, F4 has the lowest Haugh unit (p < 0.00001), and F3/F4 exhibited the largest air cell size (p < 0.0001), while F5/Fresh Eggs were the smallest, with no significant differences between themselves (p > 0.05). Fresh eggs outshined in all groups in relation to size and yolk color (p < 0.0001). The study found positive correlations (p < 0.01) between egg weight and internal parameters, including yolk and white weights. Eggshell weight also correlated positively with yolk and white weights (p < 0.05). Conversely, Haugh unit and air cell exhibited negative correlations (p < 0.01), indicating their influence on egg dimensions. Classification based on regulation revealed distinct categories for consumption and industrial use. These findings contribute valuable insights to Kosovo’s egg market, impacting standards and promoting fair competition.

Bioactive foamulsion gels: a unique structure prepared with gellan gum and Acanthophyllum glandulosum extract.

Foamulsions have become increasingly popular in the food industry due to their ability to enhance the textural, sensory and health-promoting properties of food products. This study was therefore aimed to design and prepare a novel gelled structure, foamulsion gel containing 0-600 g L-1 oil, with gellan gum (GG; 7, 10 and 13 g L-1) and saponin-rich antioxidant Acanthophyllum glandulosum extract (AGE; 2, 6 and 10 g L-1). The interaction between components was confirmed by infrared spectroscopy. The overrun and porosity of the foamulsion gels increased with antioxidant AGE (1.30 times) and reduced with oil (up to ca 70% and 30%, respectively) and GG levels. The systems were highly stable, and no water or oil was released during the physical stability experiments. Microscopic images showed that the size of air cells was significantly larger than that of oil droplets. The foamulsion gels based on 13 g L-1 GG and 10 g L-1 AGE had markedly higher elastic (G') and viscous (G'') moduli than other samples, and exhibited an elastic and solid-like behavior (G' > G''). The highest gel firmness was found in oil-free sample, and the presence of oil resulted in a lower firmness induced by the larger size and lubrication effect of oil droplets. As a result, the interactions between AGE, GG and oil could lead to the creation of new aerated structures known as bioactive foamulsion gels. These gels exhibit excellent foamability, stability and viscoelasticity and may find applications in the development of novel, healthy and low-calorie aerated foods. © 2024 Society of Chemical Industry.

Combination of sensory evaluation with conventional physiochemical analyses to evaluate quality changes during long-term storage and estimate the shelf life of chicken eggs

ABSTRACT 1. This study developed a comprehensive sensory evaluation system that consisted of descriptions corresponding to United States Department of Agriculture photos to evaluate overall acceptability, albumen and yolk appearances and odours. It determined physiochemical parameters of eggs stored at 7°C (7W12 and 7U12 for washed and unwashed, respectively) for 12 weeks and stored at 25°C (25W4 and 25U4 for washed and unwashed, respectively) for four weeks. 2. Throughout storage, there was a general downward trend in Haugh units (HU) and yolk index and an upward trend in air cell size, weight loss and S-ovalbumin content were observed (P < 0.05). The 25W4 and 25U4 egg quality rapidly deteriorated from grade AA (HU 81.7) to grade B after two weeks (HU 46.5 and 49.6), whereas 7W12 and 7U12 eggs remained grade A after 12 weeks (HU 67.3 and 66.9). High correlations were observed between the sensory and physiochemical parameters (i.e., R2 = 0.93, 0.93, 0.88 and 0.94 for albumen appearance, yolk appearance, sensorial odour and overall acceptability, respectively, with HU in 25W4 eggs). 3. Eggs stored at 25°C and classified into ‘premium’, ‘class I’, and ‘class II’ on the basis of their HU had estimated shelf life of 0.5, 1.5 and 2.5 weeks, while shelf lives of 4, 9 and 15 weeks were estimated for 7°C-stored premium, class I and II eggs, respectively. 4. In conclusion, distinct HU requirements for eggs of different quality classes under two storage temperatures need to be established. Incorporating sensory evaluation with conventional physiochemical analyses is promising to assess and estimate egg quality changes. Further research work about the influences of different storage temperatures and possible temperature fluctuations during storage on egg quality changes is needed.

The Impact of Eggshell Thickness on the Qualitative Characteristics of Stored Eggs Produced by Three Breeds of Laying Hens of the Cage and Cage-Free Housed Systems

The study aimed to compare the physical-chemical attributes of table eggs from three laying hen breeds housed in the cage and cage-free conditions and to characterize the morphological characteristics of the eggshell interior. A morphological and elemental analysis performed by scanning electron microscope coupled with energy dispersive X-ray spectroscopy revealed no abnormalities in the structural integrity of eggshells. The thickness of the eggshell varied in the range from 356.2 to 366.4 µm, with no statistically significant differences between the values. Eggshell membrane thickness was between 20.0 and 59.9 µm, with eggs derived from cage-housed hens, i.e., H/LS/CCE and H/HN/CCE having thinner membrane layers. The results revealed no direct relationships between eggshell and membrane thickness and physical-chemical parameters’ change. However, the presence of thick and long spider-like microcracks on the eggshell surface of eggs from cage-free housed hens H/D/BWE was the main factor that presumably contributed to substantial weight loss during 36 days of egg storage. A noticeable decline in eggshell-breaking strength along with the enlargement of air cells was observed in eggs produced under an enriched cage system H/LS/CCE after 28 days. In contrast, the minor changes in air cell size occurred in eggs from cage-free housed laying hens H/D/BWE. Protein quality indicators such as albumen height and Haugh units were well correlated with each other, and the intensity of their changes during egg storage, to a greater extent, was found to be storage time-dependent. No significant depletion of egg albumen was revealed during the first 15 days of egg storage. According to the United States Department of Agriculture, the quality corresponded to grade A (reasonably firm). However, after 18 days of storage, Haugh unit values were lower than 60, corresponding to grade B (weak and watery). The most apparent reduction in the Haugh unit was observed in eggs produced by enriched cage H/HN/CCE and cage-free H/D/BWE hens. The egg quality was storage time-dependent, and their deterioration rate was primarily associated with the genetic background of laying hens and housing conditions.

Assessment of oligofructose and glycerol supplementation on glass transition temperature and quality of frozen yogurt

Frozen yogurt is one of the most common types of dairy functional food. It has the characteristics of both yogurt and ice cream. The present study was planned to see the effects of oligofructose and glycerol supplementation on glass transition temperature and other structural properties of probiotic frozen yogurt. Frozen yogurt was prepared with probiotics (Lactobacillus acidophilus and Bifidobacterium lactis) and yogurt starter cultures (Streptococcus thermophilus and Lactobacillus bulgaricus). Furthermore, in frozen yogurt mixture oligofructose (2%, 4%, and 6%), and glycerol (1%, 2%, 3%, and 4%) were supplemented. The results have shown that oligofructose supplementations have increased the total solids, overrun, and stickiness, while decreased the hardness significantly (p < .05). Oligofructose also has shown a non-significant effect on melting rate, air cell size, ice crystal size (p > .05). However, the glycerol supplementations have increased the melting rate while decreased the glass transition temperature significantly (p < .05). The oligofructose and glycerol can be used to improve the textural properties of frozen yogurt. Novelty impact statement The probiotic frozen yogurt with different ingredients and combinations of prebiotics (fructooligosaccharides, oligofructose, inulin, etc.) were prepared and its quality was analyzed in various previous studies but the combined effect of prebiotic with cryoprotectant (glycerol) was not investigated so far. So, in the current study, the oligofructose and glycerol's effect on frozen yogurt texture, melting rate, air cell size, ice crystal size, and on glass transition temperature were evaluated and the results are discussed in this manuscript.

Temporal bone pneumatization: A scoping review on the growth and size of mastoid air cell system with age.

The interest in the mastoid air cell system arose from the association between temporal bone aeration and otitis media. Its size and growth have been considered when planning chronic and middle ear surgeries. The objective of this review was to explore the literature on the size of mastoid air cells with age, highlighting various growth rates reported and mapping out areas yet to be fully understood for further research. A three-step systematic search was conducted for available literature on the subject matter viz; Google Scholar, Medline, Cochrane Library, and PubMed. Eligibility criteria guided the study selection, and eligible studies were subjected to appraisal using screening and quantitative criteria of mixed-method appraisal tool. A data extraction form was developed to extract information from eligible studies. Nine studies met the eligibility criteria. 55.6% of the included studies were conducted among the east and south Asian population, 33.3% were conducted among Scandinavians, and 11.1% in South America. Age groupings varied among studies; 33.3% utilized 1-year age grouping, 33.3% utilized 5-year age grouping, 11.1% utilized 10-year age grouping. In reporting the size of mastoid air cells across age groupings, 66.7% utilized area, 22.2% utilized volume, while 11.1% utilized both area and volume. Findings from this review showed that the mastoid air cells’ size with respect to age differs among populations of different origins. The most common measurements were the area of air cells. The highest growth rate was reported up to 30 years. Findings also show the influence of sex on the size of mastoid air cells and growth rate with age, as females were reported to have larger air cells with rapid growth until puberty. However, the male mastoid air cell system continues a steady growth after puberty and becomes larger. Information still lacks in the volume of air cells in pediatric pneumatization.

Congenital cholesteatoma: Clinical features and surgical outcomes

ObjectivesA typical presentation of congenital cholesteatoma (CC) is asymmetric conductive hearing loss (CHL). As CHL is usually associated with middle ear effusion, diagnosis of CC is frequently delayed. This study aimed to describe the clinical characteristics, treatment and outcomes of children with CC. MethodsThe medical files of children diagnosed with CC at a large tertiary pediatric medical center during 2000–2019 were reviewed. The primary outcome measures were: presenting symptoms, surgical findings, stage of disease, recurrence rate and hearing outcome. Imaging findings and the size of mastoid air cells were assessed in CT scans. ResultsThirty-nine children were diagnosed with CC. The presenting symptom was unilateral CHL in 85%, with an average speech reception threshold of 41.5 ± 13.7 dB in the affected ear. The mean time from first symptoms to diagnosis was 1.3 years. The surgical approach was exploratory tympanotomy in 25% and canal wall up mastoidectomy in 69%. Seventy percent of the children presented with Potsic stage III-IV. The mean postoperative speech reception threshold was 26.4 ± 12.2 dB (P = 0.002). Recurrence of cholesteatoma occurred in 38% of the patients, mostly in stage III-IV. Mastoid air cell size was significantly smaller on the affected than the unaffected side. ConclusionsIn children with persistent unilateral or asymmetric conductive hearing loss, CC should be suspected. Late diagnosis of CC is associated with a high recurrence rate. This highlights the need to promote awareness to the disease among primary physicians in the community health care system.

Influences of Egg Washing and Storage Temperature on Quality and Shelf Life of Duck Eggs During Storage

Studies on how washing and storage influence duck egg quality are scarce compared with those on chicken egg quality. The present study investigated the quality of washed and unwashed duck eggs stored at 7 ºC and 25 ºC for 8 weeks. Quality parameters, including Haugh unit (HU), yolk index, thick albumen ratio, albumen pH, and air cell size, indicated that egg quality deteriorated during prolonged storage, and cuticle staining confirmed that washing reduced cuticle coverage. Washed eggs stored at 7 ºC maintained high quality (grade B; HU: 54) according to the United States Department of Agriculture (USDA, 2000) after storage for 8 weeks, whereas unwashed eggs stored at 25 ºC exhibited a low but acceptable quality (grade B, but HU: 36) after 7 weeks. Strong correlations were observed between the quality parameters evaluated. In conclusion, duck eggs should be washed and then stored at 7 ºC to enhance microbial safety and maintain quality to achieve a shelf life of at least 8 weeks.

Lipid oxidation during the beating of cake batter containing yellow pea (Pisum sativum L.) flour

The aim of this study was to understand the impact of ingredients and processes on reactivity during sponge cake batter making using yellow pea flour. Numerous volatiles were identified, mainly originating from the degradation of linoleic and linolenic acid catalyzed by 10- and 13-lipoxygenases. The extent of lipid oxidation depended on the beating process, owing to the effect on local ingredient distribution and the exposure time of lipoxygenase to its substrates. Although prolonged beating after the addition of either flour or oil did not favor volatile formation, the latter led to elevated quantities of hydroperoxides. This intensified oxidation was assigned to an improved homogeneity and reduced size of lipid droplets and air cells. A sequential increase in both mixing times significantly increased the amount of volatiles, which could be attributed to a larger reaction interface and longer contact time between reactive ingredients. These results highlight the importance of parameter controls to limiting the generation of volatiles with odor activity.

Kualitas Telur Puyuh Selama Penyimpanan dan Temperatur yang Berbeda

The objective of this study is to determine the quality of quail eggs stored at room temperature and refrigerated. The variables evaluated are weight loss, shape index, air cell size, and the height of both the albumen and the yolk. Several factors, such as storage time and temperature could affect the quality of quail eggs. Therefore, we investigated the impact of both factors. The samples used for this experiment include 360 quail eggs. This research uses a completely randomized factorial design with two treatments. The treatments consisted of storage time (0, 7, 14, and 21 days) and temperature (room temperature and refrigerator). Each treatment was replicated 9 times. Analyses of variance had been applied to analyze the data and followed with Duncan’s test to see whether there was a significant difference between treatments. The result showed that storage time and temperature have significant effects on weight loss of the eggs, air cell size, and albumen and yolk height. The interaction between treatments had a significant impact on air cell size and yolk height. Refrigerated storage for 21 days showed the best result.

Numerical Study on JP-10/Air Detonation and Rotating Detonation Engine

JP-10/air two-phase detonation and rotating detonation engine (RDE) are numerically studied to find out their limits of physical values as a function of equivalence ratio, prevaporization, fuel concentration, droplet diameter, and initial pressure and temperature. To find such limits, the JP-10/air two-step chemical reaction mechanism is used and the Eulerian–Eulerian two-phase governing system is developed to simulate those limits. Especially the JP-10/air two-phase detonation velocity and cell size are investigated in detail and the generation of nonreacted region and quenching mechanism of JP-10/air two-phase RDE are simulated. The findings from those studies are that 1) the JP-10/air two-phase detonation and RDE codes are developed and validated to calculate detonation and RDE; 2) the JP-10/air detonation cell size is calculated by the developed code to show a good agreement with the experimental data; and 3) the JP-10/air RDE simulation shows a detonation quenching at the condition when the droplet diameter is larger than and the prevaporization factor is smaller than 20%.

The microstructural, melting, rheological, and sensorial properties of high-overrun frozen desserts.

Air incorporated during dynamic freezing influences the development of the microstructure and the final texture of frozen desserts. Frozen desserts were manufactured with 100-175% overrun from a constant ice cream mix formulation. Microstructural elements (fat, air, and ice phases) of the frozen desserts were then investigated and related to the melting, rheological, and sensory properties of the product. Mean ice crystal and air cell size were found to decrease with increasing overrun, and the extent of fat destabilization increased. Frozen desserts manufactured with higher overrun had slower drip-through rate and better shape retention after melting at ambient conditions, demonstrating that fat destabilization and the interplay of fat, air, and serum phases affect the melting behavior. Structural elements also influenced the rheological behavior, as measured by oscillatory thermo-rheometry. Frozen desserts had similar rheological properties at temperatures below the freezing point due to the presence of ice, and the values of G' and G″ (solid-like and viscous-like character, respectively) increased with increasing overrun above the freezing point, corresponding to a more solid-like structure. Slight differences in sensory denseness and breakdown were detected, but sensory texture was not significantly different for the frozen desserts studied. This study provided insights into the role of air in ice cream and frozen desserts, and its influence on product texture.

뜰보리수 분말 첨가 머핀의 품질특성

The purpose of this study is to evaluate quality and functionality of muffin added 0%, 3%, 6%, 9%, and 12% powder of Elaeagnus multiflora. The volume and specific volume of muffin decreased with the addition of Elaeagnus multiflora powder. The baking loss rate and moisture content of the muffin increased by the addition of Elaeagnus multiflora powder. The “L” values of muffin were decreased by the added amount of Elaeagnus multiflora powder, but the “a” and “b” values of muffin were increased. Internal appearance showed that the number and size of air cells decreased with the addition of Elaeagnus multiflora powder. The texture measurement result showed that the hardness, cohesiveness, chewiness and brittleness of all muffin was increased according to increase to the added amount of Elaeagnus multiflora powder. The springiness was the highest in control (0%), the muffin decreased by the addition of Elaeagnus multiflora powder. Electron donating ability and the total polyphenol content was increased with the addition of Elaeagnus multiflora powder. For these results, the quality of preservation of Elaeagnus multiflora powder added muffin was higher than those of control muffin.

Chicken embryogenesis: Influence of egg quality traits on embryo morphology

This study examined the chicken embryogenesis process vis-a-vis the eggs quality traits and morphological changes of developing embryo. 446 fertile eggs obtained from broiler breeder flock were incubated. From 1st to 21st embryonated day (ED), five eggs were randomly selected on weight equalization, weighed, broken and emptied to assess air cell depth and width, shell thickness, egg surface area, egg shape index, shell volume, moisture loss, embryo length, yolk-free wet embryo weight, internal organs, yolk sac weight, albumen and yolk pH, as well as hatchability and piping rate. Diameter of blastoderm formed in fertile eggs at 1st ED was 24.26 mm. The blood ring observed at 2nd ED increased by approximately 75%, from 19.74 mm to 34.48 mm at the 3rd ED. A well-developed cardiovascular system and heart beat was observed on 3rd ED. From 4th ED, there were progressive increase in the embryo length and YFWEBW with concomitant increase in weight of breast muscle and internal organs. Maximum intestine development (98% increase) occurred from 19th to 21st ED. The hatching curve shows progressive increase in hatched chicks until 509 h of incubation. Positive correlations (P<0.01) existed between air cell size and moisture loss, embryo length, YFWEBW, yolk sac, internal organs and breast muscle. This study confirms the linear relationship between chick weight and egg weight egg; y= 0.731 EW-1.645 while regression prediction for embryo weight was Y= 0.065EW0 + 1.646 ED-14.429 and Y= 0.045 EW1 + 1.576 ED-12.744 with high R2 value. The study concluded that egg quality traits had significant effect on embryo development.

The influence of the size of air cells on the resistance to a heat transfer of the building envelope

The influence of the size of air cells on the resistance to a heat transfer of the building envelope

Grape, raisin and sugarcane molasses as potential partial sucrose substitutes in chocolate ice cream: A feasibility study

The potential for sugarcane, grape or raisin molasses as a partial sucrose substitute in chocolate ice cream was studied. Sucrose substitution by molasses reinforced the macroviscosity and increased consistency coefficient. The air incorporating capacity was enhanced resulting in narrower air cell size distributions. The textural and thermophysical profile, as well as the melting behaviour of the sugarcane molasses ice creams, was similar to that of the sucrose based analogues. Sucrose replacement by raisin or grape molasses was accompanied by a significant improvement of melting resistance, but induced a significant increase in the instrumentally and sensory assessed hardness. According to quantitative descriptive analysis findings, sugarcane ice creams exhibited the highest coarseness, wateriness, iciness, astringency and sourness sensation stimuli, the grape-based ice creams exerted the best chocolate colour and mouth-coating ability whilst the raisin molasses analogues were perceived as highly creamy, sweet, gummy and well balanced in terms of chocolate flavour.

Effects of egg washing and storage temperature on the quality of eggshell cuticle and eggs

This study investigated the quality of washed and unwashed eggs stored at 7°C (WC and UC for washed and unwashed eggs, respectively) and 25°C (WR and UR for washed and unwashed eggs, respectively) for 4weeks. The results show that the Haugh unit, albumin pH, thick albumin ratio, yolk index, air cell size, and S-ovalbumin content of UC were significantly the most superior, followed by those of WC, WR, and UR, in that order. Scanning electron microscopy and cuticle staining confirmed the damages and decreased cuticle coverage caused by washing and extended storage. Attenuated total reflection Fourier transform infrared spectroscopy revealed that cuticle composition changed significantly after washing and storage (P<0.05). High correlations were observed between the quality parameters evaluated. In conclusion, storage temperature critically influenced egg quality, and egg washing reduced cuticle coverage.