Iepakojuma ietekme uz dējējvistu olu produktu kvalitāti: promocijas darba kopsavilkums zinātnes doktora (Ph.D.) zinātnes grāda iegūšanai = The influence of packaging on the quality of egg products: Summary of the doctoral thesis for the doctoral degree of science (Ph.D.)

Research hypothesis: the processing of eggs into liquid egg mass and their storage in conventional and biodegradable packaging ensure the preservation of product quality for up to 35 days. The aim of the research: to determine the quality of laying hen eggs during storage and define the optimal realization time for pasteurized and liquid egg mass packed in conventional and biodegradable packaging, determining physico-chemical and microbiological indicators. The following tasks have been set to achieve the goal of the dissertation. 1. Analyse and compare the morphological characteristics of egg shells and the physicochemical parameters of eggs obtained from three breeds of laying hens kept in cages and outside cages; 2. Evaluate the quality changes of pasteurized and packaged liquid egg mass during storage in four types of packages; 3. Find out the opinions, knowledge and willingness of producers, traders and consumers to accept egg mass in conventional and smart packaging; 4. Evaluate the possibility of using smart packaging for egg mass packaging. Novelty and scientific significance of the dissertation. 1. For the first time, the research focused on estimating changes in the quality of eggs of caged and non-caged laying hens has been conducted in Latvia. The possibilities of extending the shelf-life of eggs have been evaluated by processing eggs into pasteurized liquid egg mass and storing them using conventional and biodegradable packaging. 2. The changes in the physico-chemical indicators of the liquid egg mass were evaluated depending on the duration of storage and the type of packaging. 3. The diversity of biologically active compounds and vitamins in the liquid egg mass and their changes depending on storage time and type of packaging was analysed. 4. A suitable type of packaging for the storage of liquid egg mass, which ensures the preservation of quality during the entire period of sale was found. The economic significance of the dissertation. 1. The study provides new information about the chemical composition of the liquid egg mass, the diversity of biologically active substances, changes in their content during the storage of the product in conventional and biodegradable packaging; 2. Processing eggs into liquid pasteurized egg mass, which in conventional and biodegradable packaging significantly improves the efficiency of transportation, thus ensuring the export of the product to longer distances; 3. Offering the pasteurized egg mass to companies that use eggs in the production of products will significantly improve production efficiency by eliminating the costs and time consumption that occur for ensuring egg pre-treatment and processing (shelling) processes; 4. Information obtained in the study about the possibilities of preserving liquid egg mass in conventional and biodegradable packaging allows producers to choose appropriate packaging for export and market needs.