Valuation techniques of freshness of poultry eggs
2017
Tsarenko, P., Saint-Petersburg State Agrarian Univ. (Russian Federation) | Popov, I., Saint-Petersburg State Agrarian Univ. (Russian Federation) | Paronyan, I., All-Russian Research Inst. of Genetics and Breeding of Farm Animals, Saint-Petersburg (Russian Federation) | Hohrin, S., Saint-Petersburg State Agrarian Univ. (Russian Federation)
Comparative characteristics of different methods for estimation of freshness of eggs are presented: by the air chamber size; reducing the weight of eggs; mobility yolk; protein consistency; the index of albumen and yolk; and other indicators. The advantage of assessment eggs by freshness index, actual density to the initial density (fresh eggs) is described. The initial density is determined by elastic deformation of the shell, which does not change during storage of eggs. A table has been developed to determine the initial density by elastic deformation. The notion “hydro-density” (in mg•cmE-3) is introduced; the mass of an egg in distilled water did not change the volume during storage. “Hydro-density” is a simplified expression of density: 1085 g•cmE-3 equals to 85 mg•cmE-3. The freshness index varies from 100 to 0 % (the egg floats in water). It is proposed that if eggs have the freshness index 88 % they are considered as dietary eggs, which have 64 % – as table eggs; that corresponds to daily shrinkage of eggs not more than 0.17-0.14 %. The valuation technique of eggs by the freshness index is objective; it does not require opening the eggs and can be used for quality control of food and hatching eggs.
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