Search

This work investigated the impact of chicken egg size, including surface area and initial weight, on the effectiveness of cassava starch-based gel coating during storage at room temperature. The quality of a total of 540 fresh eggs in four different sizes (S, M, L and XL) was evaluated over a 4-week storage period at 25 ± 1 °C (60–65% RH). In this research, images from a scanning electron microscope revealed that the coatings maintained their integrity across all egg sizes, effectively covering pores and cracks throughout storage. The application of gel coating reduced weight loss and preserved the Haugh unit and yolk index, extending freshness by 1–2 weeks compared with uncoated eggs at 25 °C. The results indicated that the performance of the coating varied with egg size. Statistical analysis revealed that the surface area and initial weight of the egg significantly impacted the effectiveness of the coating in preserving quality (p < 0.001). Eggs with larger surface areas exhibited a reduced protective effect of the coating, resulting in higher weight loss and lower retention of Haugh unit and yolk index compared with the coated eggs with smaller surface areas. The coating application was more effective in preserving the Haugh unit of eggs with higher initial weights. Overall, the surface area and the initial weight of the egg should be considered as key factors to ensure optimal coating performance. [ABSTRACT FROM AUTHOR]

In this long-term study, the timing of autumn migration, stopover duration, wing and third primary length, body mass, fat load, and pectoral muscle of the Common Blackbird (Turdus merula) were studied between 1998 and 2022 in Tömörd, Hungary. We found a significant increase in Common Blackbirds passing through the study site. There was no substantial difference between the timings of autumn migration in the two sexes. Still, the adults started their migration slightly later than juveniles. This timing was unchanged between 1998 and 2022, indicating that juveniles and adults of both sexes use the same adaptation strategy to determine the departure time. We found that wing length slightly but significantly decreased in both age and sex groups, whereas there was an increase in the length of the third primary during the study period. In our view, these wing morphology changes cannot be explained by local adaptations but by a change in the population composition: most individuals captured are short-distance migrants. Our results indicated that body mass and condition of all groups increased from September to November within a year, which can be interpreted in two ways: on the one hand, it could be caused by an increase in the proportion of adults, and on the other hand, there could be an increase in the proportion of Common Blackbirds arriving from territories to the north of the Pannonian region as the autumn migration progresses. The similarity in changes in the phenology and morphological traits of the different age and sex groups during the study period emphasizes that environmental change caused no detectable intraspecific selection pressures. [ABSTRACT FROM AUTHOR]

Egg products are widely used and are known for their easy use and long shelf life when compared to regular eggs. In the food industry the most used egg product is pasteurized liquid whole eggs, it's usually used in bakery products, fresh and dried pasta, and ice cream. 20% of total egg consumption around Europe is represented by egg products. According to European regulation the term "egg product" is all processed egg foodstuffs that are intended for human consumption. Adding flavors and fortifying egg products with oils to check the effect it has on its properties is the aim of this study. Olive oil, and sunflower oil have a great antioxidant activity and phenolic content, olive oil for example is known for its positive effect on inhibiting foodborne pathogens and enhancing cardiovascular health. On the other hand about 90% of fatty acids that are found in sunflower oils are unsaturated oleic and linoleic acids that can decrease plasma lipoproteins and total cholesterol. 2.5, 5, 7.5% V/V of olive oil, and sunflower oil were added to pasteurized liquid whole eggs. Then pH, color, and viscosity were measured to evaluate the effect. pH was measured at 4 °C using a portable digital pH meter (206-pH2, Testo SE, Germany). Tristimulus color measurements were performed with a Konica-Minolta CR-410 chroma-meter (Konica Minolta Sensing, Japan) at 4 °C. Viscosity measurement was performed by MCR 92 rheometer (Anton PaarFrance) at 15 °C. Adding both oils did not significant effect on liquid whole egg pH significantly, on the other hand both oils effected L*, b* and a* color parameter significantly in comparison to the control group. Sunflower oil effected a* values significantly in comparison to control and significantly in comparison to all other kinds of oils. Regarding the viscosity of liquid whole eggs, both oils changed Herschel-Bulkley parameters, Tau0, K and n changing the flow behavior of liquid whole eggs from shear thinning to shear thickening fluid. Adding olive and sunflower oils to liquid whole egg can affect its chemical and physical properties. [ABSTRACT FROM AUTHOR]

The application of hurdle approach using high hydrostatic processing (HHP) with bioactive compounds (BACs) to preserve meat quality is promising due to safety, improved well-being, and easier acceptance by customers compared to the use of synthetic preservatives. This study was designed to investigate the influence of natural phenolic BAC carvacrol (CARV) at 500 and 1000 ppm combined with HHP (300 and 600 MPa) on the quality attributes of chicken meat after being vacuum-sealed and kept at 4 ± 0.5 °C for 28 days. The HHP showed a significantly higher pH rate (P<0.05), increased L* and b* value, decreased a* values, and reduction in water holding capacity (WHC) compared to unpressurized control meat with/without CARV. Reduction in thiobarbituric acid reactive substances (TBARS) indexes was perceived in meat supplemented with CARV, and low level of HHP (300 HHP) whereas significantly increased lipid oxidation was witnessed with HHP 600 MPa. At day 28, an increase in aerobic mesophilic counts (AMCs) was observed in all meat samples. However, reductions of about 0.6, 0.8, and 1.1 log in AMCs were seen in meat treated with 600HHP-No CARV, HHP300-CARV 500 ppm, and 600HHP-CARV 1000 ppm, respectively. Furthermore, despite the overlapping aroma pattern between meat containing CARV and control groups, the electronic nose was able to discriminate control from samples subjected to HHP. The current results demonstrate that the addition of CARV improved the conservation effects of HHP with less oxidative deterioration of fresh chicken meat during chilling storage. [ABSTRACT FROM AUTHOR]

Eggs are well known for their good amount of essential micro and macro nutrients such as minerals and vitamins that are needed to support cell growth and replacement. Due to an increase in egg demand a significant growth in egg and egg products utilization has occurred across the globe. The need for new egg products with diverse applications combined with the increase in egg consumption created the need for egg product manufacturing in the late 1980s. The high amount of protein content in liquid eggs and egg white products allows them to be considered as functional food. Pasteurizing egg products is important for product microbiological content. This study is designed to evaluate the physical and chemical properties of liquid whole egg (LWE) and liquid egg white (LEW) after fortifying both products with powdered egg white protein and heat treat products at different temperatures. LWE and LEW were fortified with white powdered egg protein with different percentages 0, 3, 5 and 10%, and heat treated at three different temperatures: 60, 65, and 70 0C for LWE and 50, 55, and 60 0C for LEW for 15 minutes, and then cooled down immediately. pH, color and viscosity were measured to evaluate the effect. The pH was measured at 4 0C using a portable digital pH meter (206-pH2, Testo SE & Co. KGaA, Titisee-Neustadt, Germany). Tristimulus color measurements were performed with a Konica-Minolta CR-410 chromameter (Konica Minolta Sensing Inc., Osaka, Japan) at 4 0C. Viscosity measurement was performed by MCR 92 rheometer (Anton Paar, Les Ulis, France) at 15 0C. The L value of all LEW decreased with the increase of the added protein and temperature, on the other hand it was the opposite for LWE. All samples of LEW showed an increase in A values at all temperatures, however that does not apply to the 3% concentration at all temperatures and 5% at temperature 60 which showed a decrease in A values in comparison to control. On the other hand the A value was decreased in LWE with the increase of both concentration and temperature. B values were increasing with the increase in concentrations and temperatures in comparison with the control for LEW, meanwhile it were decreasing with the increase in concentrations and temperatures in comparison with the control in LWE As for pH values it decreased with the increase of protein percentages and temperature. Viscosity was significantly affected and this could be due to protein coagulation while heating. Fortifying egg products with egg protein will affect the pH, color, and viscosity in all four liquid egg products. The importance of this research underlines the fact that a new egg product fortified with extra egg protein for better nutritional value and functional properties can be created. [ABSTRACT FROM AUTHOR]