Determination of quality parameters and shelf-life of hen egg

The quality parameters (changes in the weight, pH, area and height of albumen and yolk) of shell egg were determined. Weight and color change of shell egg was determined at 10, 16, 20 and 30oC. Area and height change of albumen and yolk and pH change of whole egg were determined at 10, 20 and 30oC. Haugh unit which is accepted as the most important parameter for shelf-life determination of egg was calculated using weight and height change. The order of the quality loses of egg was evaluated as zero order because a linear relation was observed for all quality changes with respect to storage time at studied temperature ranges.It was determined that quality of egg is strictly temperature dependent and especially Haugh unit and pH were affected more than weight changes. The highest quality loss observed at 30oC. Arrhenius-type equation was used for calculation of activation energies for each quality parameter. The effect of temperature and storage time were found as significant for weight and pH change and Haugh unit (P<0.05). The most temperature dependent quality parameter was determined as Haugh unit and the second one is pH and the least temperature dependent parameter weight due to activation energies. Shelf life of the shell egg was calculated as 50 ± 2, 33± 2 and 20 ± 2 days at 10, 20 and 30oC according to pH changes, respectively.