Effect of storage temperature and time on egg white proteins

Schafer, A.; Drewes, W.; Schwagele, F.

Effect of storage temperature and time on egg white proteins

1999

Schafer, A. | Drewes, W. | Schwagele, F.

Eggs stored up to six weeks at temperatures of 5, 20 and 30 °C at 60% rel. humidity were investigated regarding their egg white protein composition. The results showed no significant changes in the activity and content of lysozyme, during storage. As the changes are influenced more by the storage temperatur than by storage time, this leads to the conclusion that more care should be taken on a consequent storage of eggs under refrigerated conditions.

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AGROVOC Keywords

almacenamiento analytical methods blanc d'oeuf clara de huevo cold storage control de calidad egg white eggs encuestas enzymic activity huevos humedad humidity lisozima lysozyme oeuf proteine proteins stockage stockage au froid storage surveys technique analytique temperatura temperature

Bibliographic information

Published in

Nahrung (Germany)

Volume 43 Issue 2 ISSN 0027-769X

Pagination

pp. 86-89

Other Subjects

Controle de qualite; Tecnicas analiticas; Enquete; Proteinas; Almacenamiento en frio; Humidite; Activite enzymatique; Quality controls; Actividad enzimatica

Language

English

Note

Summary (En)

Translated Title

Einfluss von Lagertemperatur und -zeit auf Eiklarproteine

Type

Summary

In AGRIS since: 2000-08-15

Format: AGRIS AP

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Effect of storage temperature and time on egg white proteins

1999

AGROVOC Keywords

Bibliographic information