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| Main Author: | |
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| Format: | Artículo científico |
| Language: | en |
| Published: |
Universidad de Guanajuato
2016
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| Online Access: | https://www.redalyc.org/articulo.oa?id=41647012002 https://www.redalyc.org/journal/416/41647012002/ https://www.redalyc.org/journal/416/41647012002/html/ https://www.redalyc.org/journal/416/41647012002/41647012002.epub https://www.redalyc.org/journal/416/41647012002/movil |
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Table of Contents:
- Temperature and shelving period effect on albumin height and color of supermarket eggs sold in northwest Mexico Alberto Barreras Serrano Fernando Figueroa Saavedra Eduardo Sánchez López Cristina Pérez Linares Luis Juárez Cervantes Multidisciplinarias (Ciencias Sociales) Egg color storage temperature albumin height Changes in albumin height and yolk color of supermarket eggs were determined by a regression model with dummy variables after periods of 1, 3 and 6 days. A first group includ - ed eggs stored above 25 ºC, while the second included eggs stored below 25 ºC. It was found that although on day one, eggs in both group were classified in the highest quality category, after six days a reduction in albumin height placed both groups in the second quality clas - sification. However, it was found that percentage loss for group below 25 ºC was smaller than reduction in group above 25 ºC. Percentage of change in yolk color measured by L* a* and b* was smaller for the group above 25 ºC. Results indicate that when temperature in a supermarket reaches 25 ºC or more, eggs should not be stored for more than six days. 2016 artículo científico 0188-6266 https://www.redalyc.org/articulo.oa?id=41647012002 https://www.redalyc.org/journal/416/41647012002/ https://www.redalyc.org/journal/416/41647012002/html/ https://www.redalyc.org/journal/416/41647012002/41647012002.epub https://www.redalyc.org/journal/416/41647012002/movil en http://www.redalyc.org/revista.oa?id=416 Acta Universitaria application/pdf Universidad de Guanajuato Acta Universitaria (México) Num.4 Vol.26