Investigation of quality properties of chicken eggs collected periodically from different poultry systems depending on the season

TOMAR O., AKARCA G., Istek O., Ataseven M.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.45, no.3, 2021 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 45 Issue: 3
  • Publication Date: 2021
  • Doi Number: 10.1111/jfpp.15225
  • Journal Name: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Kocaeli University Affiliated: Yes

Abstract

In the present study, changes in the quality characteristics of the albumin and yolk parts of the eggs obtained from different poultry systems for four seasons were investigated. The highest egg weight, shell thickness, dry shell weight, shell deformation, shell fracture, and vitellin membrane strength values were determined to be in cage systems with 70.92 g, 0.45 mm, 9.46 g, 0.79 mm, 71.80 N, and 0.13 N, respectively. L* values of the white and yolk parts increased in the transition between seasons (spring-winter). The highest Salmonella spp. and Escherichia coli counts were determined in backyard poultry in winter with 9% and 5% in the albumin, and 6% and 4% in yolk parts, respectively. The highest Listeria spp. count was determined in the eggs obtained from backyard system in summer (2% in white part and 6% in yolk part). Only 5 out of 1,200 eggs collected were positive for Campylobacter spp.