Acceptability of broken-out eggs stored in polypropylene containers

Broken-out eggs stored in rigid polypropylene containers for 3 mo at 4 C were evaluated for acceptability based on 1) retention of physical qualities (albumen height and pH), 2) microbial stability (standard plate count), and 3) sensory evaluation (triangle test). Haugh units declined but were not s...

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Bibliographic Details
Published in:Poultry science 1991-07, Vol.70 (7)
Main Authors: Pike, O.A. (Brigham Young University, Provo, Utah), Huber, C.S, Baker, R.C
Format: Article
Language:English
Subjects:
ALBUMEN D'OEUF
ALBUMINA DE HUEVO
ALMACENAMIENTO
ANALISIS ORGANOLEPTICO
ANALYSE ORGANOLEPTIQUE
APTITUD PARA LA CONSERVACION
APTITUDE A LA CONSERVATION
CONTEO DE CELULAS
HUEVOS
NUMERATION CELLULAIRE
OEUF
POLIMEROS
POLYMERE
STOCKAGE
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Summary:Broken-out eggs stored in rigid polypropylene containers for 3 mo at 4 C were evaluated for acceptability based on 1) retention of physical qualities (albumen height and pH), 2) microbial stability (standard plate count), and 3) sensory evaluation (triangle test). Haugh units declined but were not significantly different (P.01) from Haugh units of shell eggs stored at the same temperature. Albumen pH was lower in eggs stored in the polypropylene containers. Shell eggs and eggs stored in polypropylene containers were similar in microbial stability. After 3 mo of storage, panelists could not distinguish between fresh shell eggs and eggs stored in polypropylene containers
ISSN:0032-5791
1525-3171