Physicochemical Index Analyses of the Egg White in Blue-Shelled Eggs and Commercial Brown-Shelled Eggs during Storage

Physicochemical Index Analyses of the Egg White in Blue-Shelled Eggs and Commercial Brown-Shelled Eggs during Storage

To compare the physical and chemical changes in egg whites during storage, assisting in the evaluation of differences in egg freshness between various chicken breeds, we chose 240 blue-shelled eggs (Blue group) and 240 commercial brown-shelled eggs (Brown group) that 28-week-old hens had laid. In th...

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Bibliographic Details
Main Authors: Huanhuan Wang, Ying Ge, Yinghui Wei, Qinghai Li, Xuedong Zhang, Jinghui Fan
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Foods
Subjects:
egg
brown eggshell layer
blue eggshell chicken
albumin protein
S-ovalbumin
ovomucin
Online Access:https://www.mdpi.com/2304-8158/12/24/4441

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