ผลของระยะเวลาในการเก็บรักษาต่อคุณภาพไข่ไก่อินทรีย์ในสภาพอุณหภูมิตู้เย็น

บทคัดย่อ

A effect of storage time in refrigerator temperature on organic eggs quality at 3, 7, 10, 14, 18, 21, 24, 28 and 31 days was evaluated. A total of 270 organic eggs were storage at 3.33 °C with 74.55 % R.H. During the storage, each 30 organic eggs was evaluated for specific gravity, Haugh unit, egg yolk color, albumen percentage, egg yolk percentage, eggshell percentage, egg weight loss, pH of albumen and pH of yolk. The results indicated that the storage time of organic eggs in the refrigerator affected on specific gravity, Haugh unit, egg yolk color and albumen percentage (P<0.05). A significant increase in egg weight loss, pH of albumen, pH of yolk, egg yolk percentage and eggshell percentage was observed with the increasing of storage time (P<0.05). In conclusion, the results showed that organic eggs stored for 21 days at 3.33 °C with 74.55 % R.H. still maintain relatively good quality characteristics for human consumption.