• Title/Summary/Keyword: 계란의 신선도

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Effects of Egg Storage, Storage Temperature, and Insemination of Hens on Egg Quality (계란의 저장기간, 저장온도 및 암닭의 수정이 계란의 품질에 미치는 영향)

  • Suk Y. O.;Kwon J. T.
    • Korean Journal of Poultry Science
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    • v.31 no.4
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    • pp.203-212
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    • 2004

  • A total of 1,200 eggs obtained from 312-day-old Hy-line Brown laying breeder hens and 319-day-old Hy-line Brown commercial laying hens (600 eggs obtained from each one) at same day were used to investigate the effects of egg storage, storage temperature, and insemination of hens on the change of albumen height, Haugh unit(HU), albumen pH, shell strength, and yolk color. Eggs were stored up to 14 days after lay at $3^{\circ}C$ or $10^{\circ}C$ and sampled one day after stored and then 24 hours interval. Longer periods of storage resulted in lower albumen height and HU at both storage temperatures, but in higher albumen pH. The eggs stored at $3^{\circ}C$ were significantly (P<0.05) higher in HU and lower in albumen pH than the ones stored at $10^{\circ}C$. The eggs obtained from the non-inseminated-hens were significantly (P<0.05) higher in albumen height, HU, and albumen pH than the eggs obtained from the inseminated-hens. Whereas, the eggs obtained from the non-inseminated-hens in the mean albumen pH of eggs stored at $3^{\circ}C$ were significantly (P<0.05) higher than the ones obtained from the inseminated-hens, but the mean albumen pH of eggs stored at 10^{\circ}C did not differ each other. The mean shell strength of the eggs obtained from the inseminated-hens was significantly (P<0.05) stronger than that of the eggs obtained from the non-inseminated-hens at both storage temperatures. Albumen height and albumen pH were negatively correlated $(P<0.01\~0.001)$ in both inseminated and non-inseminated-hen's egg groups. The degree of yolk colors was not significantly changed overall of the experimental periods in both storage temperatures. The study suggests that the change of egg freshness such as albumen height and HU is relatively more associated with storage period and storage temperature than insemination or non-insemination of hens.

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The Effects of the Supplementation of Opuntia humifusa Water Extracts and Methyl Sulfonyl Methane on the Laying Productivity, Egg Quality and Sensory Characteristics (천년초 추출물과 식이유황의 첨가가 계란의 생산성, 품질 및 관능적 특성에 미치는 영향)

  • Park, Sun-Min;Ahn, Il-Sung;Hong, Sang-Mee;Kim, Da-Sol;Kwon, Dae-Young;Yang, Hye-Jeong
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.2
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    • pp.294-300
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    • 2010

  • This experiment was conducted to investigate the effects of Opuntia humifusa (OPH) extracts and methyl sulfonyl methane (MSM) supplementations on the laying productivity, egg quality and sensory characteristics of eggs in hens. Six hundred forty, 35-wk-old Lohmann brown, laying hens were randomly divided into four groups: 1) water (control), 0.12% OPH extract, 0.1% MSM, and 0.12% OPH extract+0.1% MSM. They were mixed into the feed and given for 5 weeks. Egg production rates, egg weight, feed demand ratio were not significantly different among the groups. However, OPH or MSM decreased broken egg rates by increasing thickness and firmness of egg shell but they did not show the additive effects. In addition, OPH or MSM enhanced Haugh unit, an indicator of freshness of egg, and viscosity of egg white and egg yolk. OPH or MSM maintained the freshness of eggs better the control during their storage for 10 day at $4^{\circ}C$. However, OPH+MSM did not show additive effects in their freshness. Sensory test revealed that OPH or MSM decreased fishy taste and greasy flavor and they improved texture. Overall OPH or MSM enhanced the preference of eggs. In conclusion, the supplementation of either OPH or MSM enhances egg freshness and egg quality in laying hens but they should not be supplemented together due to no additive effects.

  • https://doi.org/10.3746/jkfn.2010.39.2.294 인용 PDF KSCI

화제 현장 - 국내 최초 생계란자판기 아파트에 등장

  • Kim, Dong-Jin
    • KOREAN POULTRY JOURNAL
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    • v.40 no.12
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    • pp.130-132
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    • 2008

  • 경기도 광주시 경안동 해태그린아파트에 생계란 자판기가 들어섰다. 아파트에 거주하는 300세대의 주민들은 매일 농장에서 생산된 계란을 먹을 수 있는 특권(?)을 갖게 된 것이다. 이런 일은 국내에서 전대미문이었기 때문에 처음에는 상인들의 상술로 치부되어 부정적인 시각으로 바라볼 수밖에 없었다. 하지만 주민들은 농장에서 신선하게 생산되는 계란을 쉽고 저렴하게 구입할 수 있다는 것을 알게 되면서 판매량이 부쩍 늘고 있다. 계란자판기는 앞으로 광주시내에 9대가 더 설치되어 생산자와 소비자를 더욱 가깝게 만드는 교량역할을 할 것으로 기대되고 있다.

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닭고기와 계란가공제품의 개발방향

  • 유익종
    • KOREAN POULTRY JOURNAL
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    • v.19 no.2 s.208
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    • pp.40-45
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    • 1987

  • 닭고기는 타육류에 비해 전통적 기호도가 낮고 가공제품화율이 낮아 소비가 부진하다. 닭고기의 소비 주종은 신선육으로 이루어져 있어 유통기간 연장이 무엇보다 중요하다.

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