Ali AYGÜN, Hacer ÇOKLAR, Vahdettin SARIYEL, Mehmet AKBULUT, Doğan NARİNÇ

Sofralık Yumurtalarda Depolama Öncesi Gam Arabik Kaplama Uygulamasının Yumurta Kalitesine Etkileri

Bu çalışmanın amacı gam arabik kaplaması uygulanmış sofralık yumurtların 4°C ve 25°C’de 28 günlük depolama süresince yumurta kalite özelliklerine etkisini araştırmaktır. Muameleler, iki farklı depolama sıcaklığı (4°C ve 25°C) ve beş adet depolama öncesi uygulama (kontrol, %1 gam arabik (G1), %5 gam arabik (G5) ve %10 gam arabik (G10)) ile 2 x 4 faktöriyel deneme deseninde karşılaştırılmıştır. Yumurta kalite özellikleri olarak yumurta ağırlık kaybı, özgül ağırlık, kabuk mukavemeti, Haugh birimi, yumurta sarısı indeksi ve ak pH’sı incelenmiştir. Depolama sonunda en düşük yumurta ağırlığı kaybı (%2.71) ve ak pH’sı (9.18) ve en yüksek yumurta özgül ağırlığı (1.057 g/cm3) değerleri %10 gam arabik solusyonu ile kaplanmış yumurtalarda tespit edilmiştir (P

Eff ects of Prestorage Application of Gum Arabic Coating on the Quality of Table Eggs During Storage

Th e aim of this study was to investigate the eff ect of gum arabic coating on the quality characteristics of table eggs during 28 days of storage at 4°C and 25°C. Treatments were compared in a 2 x 4 factorial design with two diff erent storage temperatures (4°C and 25°C) and five prestorage coating applications (control, 1% gum arabic (G1), 5% gum arabic (G5), and 10% gum arabic (G10) solution). Egg quality characteristics that were measured included weight loss, specific gravity, shell strength, Haugh unit, yolk index, and albumen pH. Th e eggs coated with 10% gum arabic solution had the lowest egg weight loss (2.71%), and albumen pH (9.18), and the highest egg specific gravity (1.057 g/cm3) at the end of storage (P

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