Effects of packaging methods on the quality of heavy metals–free preserved duck eggs during storage
Preserved eggs without adding heavy metals in the pickling solution (heavy metals–free preserved eggs) have been developed, but it was found that the undesirable phenomenon such as dry shrinkage and fading occurred when they were not packaged and stored at room temperature. In this study, the effect...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2021-05-01
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| Series: | Poultry Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579121000857 |
| _version_ | 1819291005975789568 |
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| author | Yuting Wang Chunhong Xiong Wenxiang Luo Jianke Li Yonggang Tu Yan Zhao |
| author_facet | Yuting Wang Chunhong Xiong Wenxiang Luo Jianke Li Yonggang Tu Yan Zhao |
| author_sort | Yuting Wang |
| collection | DOAJ |
| description | Preserved eggs without adding heavy metals in the pickling solution (heavy metals–free preserved eggs) have been developed, but it was found that the undesirable phenomenon such as dry shrinkage and fading occurred when they were not packaged and stored at room temperature. In this study, the effects of 5 packaging methods on the quality of heavy metals-free preserved eggs during storage were systematically studied. These methods included storage at room temperature and 4°C without packaging, wrapping with plastic bags, paraffin coating, and vacuum package. Through adopting these 5 packaging methods, the results showed that the moisture content and pH of the albumen decreased continuously, the mass loss rate increased continuously, the content of total volatile basic nitrogen increased firstly and then decreased, and the albumen hardness increased continuously. No microorganisms were detected in all samples with the 5 packaging methods during storage. Among them, the uncoated preserved eggs suffered the most serious moisture loss and mass loss, and the pH dropped at the fastest rate, followed by the preserved eggs wrapped in plastic bags. Preserved eggs stored at low temperature tended to turn yellow during storage, and the albumen showed higher hardness. The packaging method of paraffin coating performed the best in preventing the moisture loss of the albumen and the weight loss, which only decreased by 0.34 and 1.24%, respectively, after 3 mo. The best springiness, the darkest color, and the highest sensory score were found in the vacuum-packed preserved eggs after 3 mo of storage. It was concluded that paraffin coating and vacuum packing had better effect, while plastic bag packing showed the worst preservation performance for heavy metals–free preserved eggs. |
| first_indexed | 2024-12-24T03:31:46Z |
| format | Article |
| id | doaj.art-df6fa10b89e846f4b0bb4068a007f6d1 |
| institution | Directory Open Access Journal |
| issn | 0032-5791 |
| language | English |
| last_indexed | 2024-12-24T03:31:46Z |
| publishDate | 2021-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj.art-df6fa10b89e846f4b0bb4068a007f6d12022-12-21T17:17:11ZengElsevierPoultry Science0032-57912021-05-011005101051Effects of packaging methods on the quality of heavy metals–free preserved duck eggs during storageYuting Wang0Chunhong Xiong1Wenxiang Luo2Jianke Li3Yonggang Tu4Yan Zhao5Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaEngineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaEngineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaEngineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, ChinaJiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, ChinaEngineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang 330047, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Corresponding author:Preserved eggs without adding heavy metals in the pickling solution (heavy metals–free preserved eggs) have been developed, but it was found that the undesirable phenomenon such as dry shrinkage and fading occurred when they were not packaged and stored at room temperature. In this study, the effects of 5 packaging methods on the quality of heavy metals-free preserved eggs during storage were systematically studied. These methods included storage at room temperature and 4°C without packaging, wrapping with plastic bags, paraffin coating, and vacuum package. Through adopting these 5 packaging methods, the results showed that the moisture content and pH of the albumen decreased continuously, the mass loss rate increased continuously, the content of total volatile basic nitrogen increased firstly and then decreased, and the albumen hardness increased continuously. No microorganisms were detected in all samples with the 5 packaging methods during storage. Among them, the uncoated preserved eggs suffered the most serious moisture loss and mass loss, and the pH dropped at the fastest rate, followed by the preserved eggs wrapped in plastic bags. Preserved eggs stored at low temperature tended to turn yellow during storage, and the albumen showed higher hardness. The packaging method of paraffin coating performed the best in preventing the moisture loss of the albumen and the weight loss, which only decreased by 0.34 and 1.24%, respectively, after 3 mo. The best springiness, the darkest color, and the highest sensory score were found in the vacuum-packed preserved eggs after 3 mo of storage. It was concluded that paraffin coating and vacuum packing had better effect, while plastic bag packing showed the worst preservation performance for heavy metals–free preserved eggs.http://www.sciencedirect.com/science/article/pii/S0032579121000857heavy metals–freepreserved eggpackaging methodquality |
| spellingShingle | Yuting Wang Chunhong Xiong Wenxiang Luo Jianke Li Yonggang Tu Yan Zhao Effects of packaging methods on the quality of heavy metals–free preserved duck eggs during storage Poultry Science heavy metals–free preserved egg packaging method quality |
| title | Effects of packaging methods on the quality of heavy metals–free preserved duck eggs during storage |
| title_full | Effects of packaging methods on the quality of heavy metals–free preserved duck eggs during storage |
| title_fullStr | Effects of packaging methods on the quality of heavy metals–free preserved duck eggs during storage |
| title_full_unstemmed | Effects of packaging methods on the quality of heavy metals–free preserved duck eggs during storage |
| title_short | Effects of packaging methods on the quality of heavy metals–free preserved duck eggs during storage |
| title_sort | effects of packaging methods on the quality of heavy metals free preserved duck eggs during storage |
| topic | heavy metals–free preserved egg packaging method quality |
| url | http://www.sciencedirect.com/science/article/pii/S0032579121000857 |
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