XVII. European Symposium on the Quality of Eggs and Egg Products, Edinburgh, İskoçya, 3 - 05 Eylül 2017, ss.8
The objective of this research is to evaluate innovative treatmentson color of eggshell, yolk, and white as anegg quality characteristicat ambient storage during 6 weeks.Effectiveness of shellac and lysozyme-chitosan coatings, gaseous ozone (6 ppm, 4 min) and ultrasound (450 W, 4 min)treatments of the eggs were evaluated for color changes (L*, a*, b*) of egg yolk, albumen and eggshell during long term storage at 24?C for 6 weeks. Color analysis was carried out directly with Minolta colorimeter, using the CIE color space L*, a*, b*values and previously instrument calibrated with the white calibration plate. Color of eggshell, yolk, and white were determined and expressed as L*(lightness), a*(green to red; higher positive a*values indicate red color) and b*(blue to yellow; higher positive *values indicate a more yellow color). Lightness and redness of shellac coated eggs were significantly lower and higher yellow color (13.27±1.19) comparing other treatments of lysozyme-chitosan coatings (2.08±0.31), gaseous ozone (2.22±0.87) and ultrasound (1.68±0.44) respectively after 6 weeks of storage.
This study showed that lysozyme-chitosan coatings, gaseous ozone and ultrasound treatments could be an alternative for maintaining the color of fresh shell eggs as qualities during long-term storage, except shellac coating. Discolouration of the albumin may occur during long time storage. The main factors influencing internal egg quality are duration of storage.