Red grapefruit juice (Citrus paradisi) as a natural substance limiting negative changes in the quality of table eggs during storage
KAMIL DRABIK
Instytut Biologicznych Podstaw Produkcji Zwierzęcej, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 Lublin, PolskaJUSTYNA BATKOWSKA
Instytut Biologicznych Podstaw Produkcji Zwierzęcej, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 LublinŁUKASZ WLAZŁO
Katedra Higieny Zwierząt i Zagrożeń Środowiska, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 LublinKARRAR I.A. AL- SHAMMARI
Department of Animal Production Techniques, Al-Musaib Technical College, Al-Furat Al-Awsat Technical University, Babylon, IraqMAGDALENA GRYZIŃSKA
Instytut Biologicznych Podstaw Produkcji Zwierzęcej, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 LublinAbstract
The aim of the study was to assess the possibility of the use of red grapefruit juice (Citrus paradisi) as a material for the hen egg shells coating, which may contribute to slowing down the ageing process during storage of eggs. The material consisted of 300 hen eggs collected on the same day, divided into 2 equal groups. The control group (NC) were eggs whose shells were not subjected to any treatment. The experimental group (GT) was covered with freshly squeezed red grapefruit juice. The eggs were placed on the transport trays with a blunt end upwards and stored at 14°C and 70% humidity (typical conditions in the storage room). Egg quality traits were evaluated at the beginning of the experiment (day 0), then after 14 and after 28 days. After 28 days of storage, the eggs covered with grapefruit juice were characterized by a significantly (p £ 0.05) larger weight loss, water conductivity of the shell and its thickness. At the same time, a significantly higher shell density (p £ 0.05) and its strength (p > 0.05) were found. In the experimental group of eggs a considerably bigger (p £ 0.05) albumen proportion in the egg weight and its higher pH on the 14th day of storage were also observed. Grapefruit juice stabilized the pH of the yolk during the 28 days of eggs storage. Based on the obtained results, it may be assumed that the use of grapefruit juice slightly reduces the negative changes in egg quality during storage.
Keywords:
Citrus paradisi, eggs preservation, eggs storage, egg quality, shells coatingReferences
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Williams K.C., 1992. Some factors affecting albumen quality with particular reference to Haugh unit score. World Poult. Sci. 48(1), 5–16, https://doi.org/10.1079/WPS19920002
Akyurek H., Okur A.A., 2009. Effect of storage time, temperature and hen age on egg quality in free-range layer hens. J. Anim. Vet. Adv. 8(10), 1953–1958.
Ar A., Paganelli C.V., Reeves R.B., Greene D.G., Rahn, H., 1974. The avian egg: water vapor conductance, shell thickness, and functional pore area. Condor 76(2), 153–158.
Batkowska J., Brodacki A., Gryzińska M., 2016. Effects of laying hen husbandry system and storage on egg quality. Europ. Poult. Sci. 80, https://doi.org/10.1399/eps.2016.158.
Batkowska J., Drabik K., Brodacki A., 2017. Quantity and quality of poultry products depending on birds’ rearing system. J. Anim. Sci. Biol. Bioecon. 35(3), 57–66, https://doi.org/10.24326/ jasbb.2017.3.6.
Batkowska J., Wlazło Ł., Drabik K., Nowakowicz-Dębek B., Karrar I., Gryzińska M., 2018. Evaluation of grapefruit juice (Citrus paradis) as an alternative disinfectant for hatching eggs. Pak. J. Zool. 50(2), 647–653, https://doi.org/10.17582/journal.pjz/2018.50.2.647.653.
Biesiada-Drzazga B., Janocha A., 2009. Wpływ pochodzenia i systemu utrzymania kur na jakość jaj spożywczych. Żywn. Nauka Technol. Jakość 64(3), 67–74.
Biladeau A.M., Keener K.M., 2009. The effects of edible coatings on chicken egg quality under refrigerated storage. Poult. Sci. 88, 1266–1274, https://doi.org/10.3382/ps.2008-00295.
Brodacki A., Batkowska J., Stępniowska A., Blicharska E., Drabik K., 2018. Quality and mineral composition of eggs from hens supplemented with copper-lysine chelate. Arch. Anim. Breed. 61(1), 109–113, https://doi.org/10.5194/aab-61-109-2018.
Calik J., 2013. Zmiany cech jakościowych jaj pochodzących od kur nieśnych żółtonóżka kuropatwiana (Ż-33) w zależności od warunków ich przechowywania. Żywn. Nauka Technol. Jakość 2(87), 73–79.
Caner C., 2005. The effect of edible eggshell coating on egg quality and consumer perception. J. Sci. Food Agric. 85, 1897–1902, https://doi.org/10.1002/jsfa.2185.
Drabik K., Chabroszewska P., Vasiukov K., Adamczuk A., Batkowska J., 2018. Glycerin as a factor for moderating quality changes in table eggs during storage. Archiv. Anim. Breed. 61(3), 285–292, https://doi.org/10.5194/aab-61-285-2018.
Dyrektywa Rady 1999/74/WE z dnia 19 lipca 1999 r. ustanawiająca minimalne normy ochrony kur niosek. Dz.U. L 203, 03.08.1999, 53–57.
Edwin S.C., Babu M., Moorthy M., Amutha R., Ranjendran K., Anandhi M., 2013. Quality preservation of commercial chicken eggs in different non-refrigeration methods. Indian Vet. J. 90(90), 87–89.
Eke M.O., Olaitan N.I., Ochefu J.H., 2013. Effect of storage conditions on the quality attributes of shell (table) eggs. Niger. Food J. 31(2), 18–24, https://doi.org/10.1016/S0189- -7241(15)30072-2
IBM, 2011. IBM SPSS Statistics for Windows. Ver. 20.0. Armonk, NY.
Krajewska-Kułak E., Łukaszuk C., Lewko J., Niczyporuk W., Winter G., 2001. Ocena wpływu ekstraktu z grejpfruta na wzrost grzybów drożdżopodobnych z gatunku Candida albicans. Mikol. Lek. 8, 91–95.
Kralik Z., Kralik G., Grčević M., Galović D., 2014. Effect of storage period on the quality of table eggs. Acta Agrar. Kvár. 18, 200–206.
Krawczyk J., 2009. Effect of layer age and egg production level on changes in quality traits of eggs from hens of conservation breeds and commercial hybrids. Ann. Anim. Sci. 9(2), 185–193.
Menezes P.C.D., Lima E.R.D., Medeiros J.P.D., Oliveira W.N.K.D., Evêncio-Neto J., 2012. Egg quality of laying hens in different conditions of storage, ages and housing densities. Rev. Bras. Zootec. 41(9), 2064–2069, https://doi.org/10.1590/S1516-35982012000900014
Mikova K., Bovskova H., 2009. Optimization of egg white foam forming. WPSA, Proceedings of the 13th Eur. Symp. on the Quality of Eggs and Egg Products. Turku, Finland, 21–25 June 2009, 1–10.
Molnar A., Maertens L., Ampe B., Buyse J., Kempen I., Zoons J., Delezie E., 2016. Changes in egg quality traits during the last phase of production: is there potential for an extended laying cycle. Br. Poult. Sci. 57(6), 842–847, https://doi.org/10.1080/00071668.2016.1209738
Rozporządzenie Komisji (WE) nr 589/2008 z dnia 23 czerwca 2008 r. ustanawiające szczegółowe zasady wykonywania rozporządzenia Rady (WE) nr 1234/2007 w sprawie norm handlowych w odniesieniu do jaj. Dz.U. L 163, 24.06.2008, 6–23.
Ryu K.N., No H.K., Prinyawiwatkul W., 2011. Internal quality and shelf life of eggs coated with oils from different sources. J. Food Sci. 76(5), 325–329, https://doi.org/10.1111/j.1750- -3841.2011.02177.x
Samli H.E., Agma A., Senkoylu N., 2005. Effects of storage time and temperature on egg quality in old laying hens. J. Appl. Poult. Res. 14(3), 548–553, https://doi.org/10.1093/japr/14.3.548
Scott T.A., Silversides F.G., 2000. The effect of storage and strain of hen on egg quality. Poult. Sci. 79, 1725–1729, https://doi.org/10.1093/ps/79.12.1725
Shafey T.M., 2002. Effects of egg size and eggshell conductance on hatchability traits of meat and layer breeders flocks. Asian-Australas. J. Anim. Sci., 15(1), 1–6, https://doi.org/10.5713/ ajas.2002.1
Sokołowicz Z., Krawczyk J., Dykiel M., 2016. Wpływ czasu przechowywania na jakość i właściwości funkcjonalne jaj od kur objętych w Polsce programem ochrony. Żywn. Nauka Technol. Jakość 2(105), 49–57.
Wardy W., Torrico D.D., Jirangrat W., No H.K., Saalia F.K., Prinyawiwatkul W., 2011. Chitosansoybean oil emulsion coating affects physico-functional and sensory quality of eggs during storage. LWT – Food Sci. Technol. 44(10), 2349–2355, https://doi.org/10.1016/j.lwt. 2011.07.009
Williams K.C., 1992. Some factors affecting albumen quality with particular reference to Haugh unit score. World Poult. Sci. 48(1), 5–16, https://doi.org/10.1079/WPS19920002
KAMIL DRABIK
Instytut Biologicznych Podstaw Produkcji Zwierzęcej, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 Lublin, Polska
Instytut Biologicznych Podstaw Produkcji Zwierzęcej, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 Lublin, Polska
JUSTYNA BATKOWSKA
Instytut Biologicznych Podstaw Produkcji Zwierzęcej, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 Lublin
Instytut Biologicznych Podstaw Produkcji Zwierzęcej, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 Lublin
ŁUKASZ WLAZŁO
Katedra Higieny Zwierząt i Zagrożeń Środowiska, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 Lublin
Katedra Higieny Zwierząt i Zagrożeń Środowiska, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 Lublin
KARRAR I.A. AL- SHAMMARI
Department of Animal Production Techniques, Al-Musaib Technical College, Al-Furat Al-Awsat Technical University, Babylon, Iraq
Department of Animal Production Techniques, Al-Musaib Technical College, Al-Furat Al-Awsat Technical University, Babylon, Iraq
MAGDALENA GRYZIŃSKA
Instytut Biologicznych Podstaw Produkcji Zwierzęcej, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 Lublin
Instytut Biologicznych Podstaw Produkcji Zwierzęcej, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 Lublin
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