The effect of different storage period on some egg quality characteristics and ovalbumin levels in goose eggs
The aim of the current study was to investigate effect of different storage period on some external and internal egg quality and ovalbumin levels of goose eggs. The alterations of these traits have not been examined sufficiently in goose eggs during the storage. For this purpose, a total of 150 eggs were examined from 50 weeks-old German origin Embden geese. The eggs were stored under constant temperature (+4°C) and ~ 60-65% relative humidity conditions for a period of 7, 14 and 21 days. The weights of 50 eggs were measured and analyzed at 7, 14, and 21 days, respectively. The weight loss, eggshell thickness, and the pH of the albumen and the yolk were different between the storage groups. Other parameters such as, shape index; weights and ratios of albumen, yolk, eggshell, and yolk color were similar between the groups. The pH values of the albumen and yolk, the weight loss, and ovalbumin levels of the albumen had increased during storage. In contrast, the eggshell thickness had declined. According to the results of this study, eggs stored under refrigeration had lower variability on quality parameters. Depending on the increase of ovalbumin with storage, it will be more appropriate to consume goose eggs by allergy-sensitive individuals freshly or after at least end of 1-week storage.
Alsobayel, A. A. and M. A. Albadry. 2011. Effect of storage period and strain of layer on internal and external quality characteristics of eggs marketed in Riyadh area. J. Saudi Soc. Agric. Sci. 10: 41-45.
Anibarro, B., F. J. Seoane, C. Vila and M. Lombardero. 2000. Allergy to eggs from duck and goose without sensitization to hen egg proteins. J. Allergy Clin. Immunol. 105: 834-836.
Baykalir, Y. and U. G. Simsek. 2018. Impact of different rearing system and age on Bovans White layer’s performance, egg quality traits and synthesis of heat shock protein 70 kDa. Ann. Anim. Sci. 18(4): 1045-1060.
Baykalir, Y. and S. Aslan. 2020. Phenotypic correlations between egg quality traits, albumen pH and ovalbumin levels in four varieties of Japanese quail (Coturnix coturnix japonica). GSC Biol. Pharm. Sci. 10(3): 69-75.
Belitz, H.D., W. Grosch, and P. Schieberle. 2009. Food Chemistry. Springer: Berlin.
Berardinelli, A.L., A.G. Ragni and R. Gwarnie. 2008. Physical, mechanical modification of eggs for food processing during storage. Poult. Sci. 87: 2117-2125.
Brumshtein, B., H. M. Greenblatt, A. H. Futerman, I. Silmana and J. L. Sussman, 2008. Control of the rate of evaporation in protein crystallization by the ‘microbatch under oil’ method. J. Appl. Crystallog. 41: 969-971.
Caubet, J.C., Wang, J., 2011. Current understanding of egg allergy. Pediatr. Clin. North Am. 58: 427-443.
de Abreu Fernandes, E. and F.H. Litz. 2017. The Eggshell and Its Commercial and Production Importance. In: Hester P.Y. (Ed,). Egg Innovations and Strategies for Improvements. Academic Press: Cambridge, pp. 261-269.
de Oliveira, B. L. and D. D. de Oliveira. 2013. Egg Quality and Technology. UFLA: Lavras.
Eke, M. O., N. I. Olaitan and J. H. Ochefu 2013. Effect of storage conditions on the quality attributes of shell (table) eggs. Niger. Food J. 31(2): 18-24.
Faul, F., E. Erdfelder, A-G. Lang and A. Buchner. 2007. G*Power 3: A flexible statistical power analysis program for the social, behavioral, and biomedical sciences. Behav. Res. Methods 39: 175-191.
Feddern, V., M. C. De Pra, R. Mores, R. da Silveira Nicoloso, A. Coldebella and P.G. de Abreu. 2017. Egg quality assessment at different storage conditions, seasons and laying hen strains. Cienc. Agrotech. 41(3): 322-333.
Guerrini, L., F. Corti, L. Cecchi, N. Mulinacci, L. Calamai, P. Masella, G. Angeloni, A. Spadi and Parenti A. 2021. Use of refrigerated cells for olive cooling and short-term storage: Qualitative effects on extra virgin olive oil. Int. J. Refrig. 127: 59-68.
Holt, P. S., R. H. Davies, J. Dewulf, R. K. Gast, J. K. Huwe, D. R. Jones, D. Waltman and Willian, K. R. 2011. The impact of different housing systems on egg safety and quality. Poult. Sci. 90(1): 251-262.
Huang, Q., N. Qiu, M. H. Ma, Y. G. Jin, H. Yang, F. Geng and S. G. Sun. 2012. Estimation of egg freshness using S-ovalbumin as an indicator. Poult. Sci. 91: 739-743.
Jan, S., F. Baron and O. Gonçalves. 2018. Spoilage of Egg Products. In: Gonçalves, O. and J. Legrand (Eds,). Alteration of Ovoproducts: From Metabolomics to Online Control. ISTE Press: London, pp. 51-115.
Jones, D. R., G. E. Ward, P. Regmi and D. M. Karcher. 2018. Impact of egg handling and conditions during extended storage on egg quality. Poult. Sci. 97: 716-723.
Ketta, M. and E. Tumova, 2018. Relationship between eggshell thickness and other eggshell measurements in eggs from litter and cages. Ital. J. Anim. Sci. 17(1): 234-239.
Kumbar, V., S. Nedomova, J. Trnka, J. Buchar and R. Pytel. 2016. Effect of storage duration on the rheological properties of goose liquid egg products and eggshell membranes. Poult. Sci. 95: 1693-1701.
Nadia, N. A. A., S. R. Z. Bushra, A. F. Layla and M. A. Fira, 2012. Effect of coating materials (gelatin) and storage time on internal quality of chicken and quail eggs under refrigeration storage. Egypt. Poult. Sci. J. 32(1): 107-115.
Onk, K. and T. Kirmizibayrak 2019. The egg production, hatchability, growing, slaughter and carcass characteristics of geese (Anser Anser) reared under breeders conditions in Kars province; I. egg production and hatchability characteristics. Turk. J. Agric. - Food Sci. Technol. 7(3): 543-549.
Panda, P.C., 1996. Shape and Texture. In: Panda, P.C. (Ed,). Textbook on Egg and Poultry Technology. Vikas Publishing House: New Delhi, pp. 57.
Pelegrine, D. H. G. and C.A. Gasparetto. 2006. A comparative study between ovalbumin and β-lactoglobulin fouling in a tube hot surface. J. Food Eng. 73(4): 394-401.
Petrie, A. and P. Watson, 2013. Statistics for Veterinary and Animal Science. Wiley-Blackwell Publishing: New Jersey.
Santos, M. S. V., G.B. Espindola, R. Lobo, E. R. de Freitas, J. L. L. Guerra and A. B. E. Santos. 2009. Effect of temperature and storage of eggs. Food Sci. Technol. 29(3): 513-517.
Scheideler, S. E., D. Jaroni and G. Froning. 1998. Strain and age effects on egg composition from hens fed diets rich in n-3 fatty acids. Poult. Sci. 77: 192-196.
Silversides, F. G. and T. A. Scott. 2001. Effect of storage and layer age on quality of eggs from two lines of hens. Poult. Sci. 80: 1240-1245.
Stadelman, W. J. and O. J. Cotterill. 2007. Egg Science and Technology. Haworth Press Inc.: New York.
Tabidi, M. H. 2011. Impact of storage period and quality on composition of table egg. Adv. Environ. Biol 5(5): 856-861.
Tilki, M. and S. Inal. 2004. Quality traits of goose eggs: 1. Effects of goose age and storage time of eggs. Eur. Poult. Sci. 68(4): 182-186.
Tserveni-Goussi, A. and P. Fortomaris. 2011. Production and Quality of Quail, Pheasant, Goose and Turkey Eggs for Uses Other Than Human Consumption. In: Nys, Y., M. Bain and F. Van Immerseel (Eds,). Improving the Safety and Quality of Eggs and Egg Products. Woodhead Publishing Limited: Cambridge, pp. 509-537.
Zhang, J., W. Peng, W. Tang and M. Wang. 2017. Experimental study on the geometrical and mechanical properties of goose eggshells. Braz. J. Poult. Sci. 19(3): 455-464.