Sema SANDIKÇI ALTUNATMAZ, FİLİZ AKSU, Deniz AKTARAN BALA, İbrahim AKYAZI, Cansu ÇELİK

Evaluation of Quality Parameters of Chicken Eggs Stored at Different Temperatures

This study was carried out to evaluate the effect of temperature and time on the internal and external quality of chicken eggs stored at room and fridge temperature for 28 days. A total of 176 eggs of Lohmann Brown (LSL) laying hens were used for the study. The eggs from the same batch were stored at fridge (5°C) and room temperature (25°C), internal and external quality parameters and microbiological analyzes of eggs were evaluated on days 0, 1, 8, 18, 21 and 28. No coliform bacteria, E. coli and Salmonella spp. were detected. At the end of the evaluation, the eggs stored at room temperature were found to have been negatively affected in terms of albumen index and Haugh unit parameters from day 8 onwards. When a comparison was made between the eggs kept in the room and the fridge temperature, significant differences were found in terms of albumen index, Haugh unit, egg yolk index and egg yolk height parameters (P

Farklı Sıcaklıklarda Depolanan Tavuk Yumurtalarının Kalite Parametrelerinin Değerlendirilmesi

Bu araştırma oda ve buzdolabı sıcaklığında 28 gün depolanan tavuk yumurtalarında sıcaklık ve sürenin yumurtaların iç ve dış kalitesine etkisini değerlendirmek amacıyla yapıldı. Araştırma için Lohmann Brown (LSL) cinsi yumurtacı tavuklara ait toplam 176 adet yumurta kullanıldı. Aynı partiden alınan yumurtalar buzdolabı (5°C) ve oda sıcaklığında (25°C) muhafaza edildi. 0, 1, 8, 18, 21 ve 28. günlerde, yumurtaların iç ve dış kalite parametreleri ile mikrobiyolojik analizleri değerlendirildi. Örneklerin hiçbirinde koliform bakteri, E. coli ve Salmonella spp. tespit edilmedi. Değerlendirme sonucunda, oda sıcaklığında muhafaza edilen yumurtalar 8. günden itibaren yumurta akı indeksi ve Haugh ünitesi parametreleri açısından belirgin düzeyde olumsuz etkilendi. Oda ve buzdolabı sıcaklığında muhafaza edilen yumurtalar arasında kıyaslama yapıldığında; albumen indeksi, Haugh ünitesi, yumurta sarısı indeksi ve yumurta sarısı yüksekliği parametreleri açısından anlamlı farklar olduğu belirlendi (P

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