Haugh unit as a measure of the quality of hen eggs stored under refrigeration
DOI:
https://doi.org/10.1590/S0103-90162001000400005Keywords:
albumin pH, egg weight, albumin height, egg storageAbstract
Alterations in physical, chemical and functional characteristics of egg proteins occur during storage. These changes depend on the storage conditions, mainly duration, temperature and relative humidity. This study examined the fresh egg Haugh unit score and the storage egg Haugh unit score, at room temperature (25°C) and under refrigeration conditions (8°C), during 7, 14 and 21 days of storage. Haugh units and albumin height decreased considerably during storage at room temperature. At 8°C, there was no significant difference in the Haugh unit for different periods of storage, but their values were smaller as compared to fresh eggs. The weight of the eggs was not affected by both storage and temperature. For both temperatures, pH was positively correlated with Haugh units and negatively with the albumin height.Downloads
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Published
2001-12-01
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Section
Food Science and Technology
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All content of the journal, except where identified, is licensed under a Creative Common attribution-type BY-NC.How to Cite
Haugh unit as a measure of the quality of hen eggs stored under refrigeration . (2001). Scientia Agricola, 58(4), 681-685. https://doi.org/10.1590/S0103-90162001000400005