1
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Kang X, An H, Wang B, Huang L, Huang C, Huang Y, Wang Z, He F, Li Y, Yue M. Integrated OMICs approach reveals energy metabolism pathway is vital for Salmonella Pullorum survival within the egg white. mSphere 2024:e0036224. [PMID: 38860771 DOI: 10.1128/msphere.00362-24] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2024] [Accepted: 05/03/2024] [Indexed: 06/12/2024] Open
Abstract
Eggs, an important part of a healthy daily diet, can protect chicken embryo development due to the shell barrier and various antibacterial components within the egg white. Our previous study demonstrated that Salmonella Pullorum, highly adapted to chickens, can survive in the egg white and, therefore, be passed to newly hatched chicks. However, the survival strategy of Salmonella Pullorum in antibacterial conditions remains unknown. The overall transcripts in the egg white showed a large-scale shift compared to LB broth. The expression of common response genes and pathways, such as those involved in iron uptake, biotin biosynthesis, and virulence, was significantly changed, consistent with the other transovarial transmission serovar Enteritidis. Notably, membrane stress response, amino acid metabolism, and carbohydrate metabolism were specifically affected. Additional upregulated functionally relevant genes (JI728_13095, JI728_13100, JI728_17960, JI728_10085, JI728_15605, and nhaA) as mutants confirmed the susceptible phenotype. Furthermore, fim deletion resulted in an increased survival capacity in the egg white, consistent with the downregulated expression. The second-round RNA-Seq analysis of the Δfim mutant in the egg white revealed significantly upregulated genes compared with the wild type in the egg white responsible for energy metabolism located on the hyc and hyp operons regulated by FhlA, indicating the Δfim mutant cannot receive enough oxygen and switched to fermentative growth due to its inability to attach to the albumen surface. Together, this study provides a first estimate of the global transcriptional response of Salmonella Pullorum under antibacterial egg white and highlights the new potential role of fim deletion in optimizing energy metabolism pathways that may assist vertical transmission. IMPORTANCE Pullorum disease, causing serious embryo death and chick mortality, results in substantial economic losses worldwide due to transovarial transmission. Egg-borne outbreaks are frequently reported in many countries. The present study has filled the knowledge gap regarding how the specific chicken-adapted pathogen Salmonella Pullorum behaves within the challenging environment of egg white. The deletion of the fim fimbrial system can increase survival in the albumen, possibly by reprogramming metabolism-related gene products, which reveals a new adaptive strategy of pathogens. Moreover, the comparison, including previous research on Salmonella Enteritidis, capable of vertical transmission, aims to provide diversified data sets in the field and further help to implement reasonable and effective measures to improve both food safety and animal health.
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Affiliation(s)
- Xiamei Kang
- Department of Veterinary Medicine, Zhejiang University College of Animal Sciences, Hangzhou, China
| | - Hongli An
- Department of Veterinary Medicine, Zhejiang University College of Animal Sciences, Hangzhou, China
- Hainan Institute of Zhejiang University, Sanya, China
| | - Baikui Wang
- Department of Veterinary Medicine, Zhejiang University College of Animal Sciences, Hangzhou, China
| | - Linlin Huang
- Department of Veterinary Medicine, Zhejiang University College of Animal Sciences, Hangzhou, China
| | - Chenghu Huang
- Department of Veterinary Medicine, Zhejiang University College of Animal Sciences, Hangzhou, China
- Hainan Institute of Zhejiang University, Sanya, China
| | - Yingying Huang
- Department of Veterinary Medicine, Zhejiang University College of Animal Sciences, Hangzhou, China
- Hainan Institute of Zhejiang University, Sanya, China
| | - Zining Wang
- Department of Veterinary Medicine, Zhejiang University College of Animal Sciences, Hangzhou, China
- Hainan Institute of Zhejiang University, Sanya, China
| | - Fang He
- Department of Veterinary Medicine, Zhejiang University College of Animal Sciences, Hangzhou, China
| | - Yan Li
- Department of Veterinary Medicine, Zhejiang University College of Animal Sciences, Hangzhou, China
- Hainan Institute of Zhejiang University, Sanya, China
| | - Min Yue
- Department of Veterinary Medicine, Zhejiang University College of Animal Sciences, Hangzhou, China
- Hainan Institute of Zhejiang University, Sanya, China
- State Key Laboratory for Diagnosis and Treatment of Infectious Diseases, National Clinical Research Center for Infectious Diseases, National Medical Center for Infectious Diseases, The First Affiliated Hospital, College of Medicine, Zhejiang University,, Hangzhou, China
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Herranz B, Romero C, Sánchez-Román I, López-Torres M, Viveros A, Arija I, Álvarez MD, de Pascual-Teresa S, Chamorro S. Enriching Eggs with Bioactive Compounds through the Inclusion of Grape Pomace in Laying Hens Diet: Effect on Internal and External Egg Quality Parameters. Foods 2024; 13:1553. [PMID: 38790853 PMCID: PMC11121730 DOI: 10.3390/foods13101553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2024] [Revised: 05/10/2024] [Accepted: 05/14/2024] [Indexed: 05/26/2024] Open
Abstract
(1) Background: Grapes and their associated by-products (such as grape pomace, GP) stand out for their polyphenol content, which makes them a source of bioactive compounds with antioxidant capacity. The aim of this research was to determine if the inclusion of 50 g/kg of GP in the diet of hens could enrich eggs with antioxidants and to study its effect on internal and external egg quality parameters. (2) Methods: A trial was conducted with two genetic lines of hens, which were fed either a control diet or a diet containing 50 g/kg of GP. Performance, internal and external egg quality, and egg yolk content of vitamins E and A and gallic acid were determined. (3) Results: In eggs laid by hens fed a GP diet, Haugh units and yolk color scores were enhanced, and eggshells became thinner, but without affecting the breaking strength. No dietary effect was observed on the vitamin contents of the yolk. A higher gallic acid content was observed in the yolks of eggs laid by hens fed the GP diet, suggesting that some dietary phenolic compounds could be transferred to the eggs. Hen genetics influenced egg weight, albumen Haugh units, shell thickness, and α- and γ-tocopherol concentration in yolks. (4) Conclusions: Dietary inclusion of GP improved the internal quality of eggs, enriching yolks with a phenolic compound but reducing shell thickness.
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Affiliation(s)
- Beatriz Herranz
- Department of Food Technology, Faculty of Veterinary, Complutense University, Avda/Puerta de Hierro, s/n, 28040 Madrid, Spain;
| | - Carlos Romero
- Facultad de Ciencias y Artes, Universidad Católica Santa Teresa de Jesús de Ávila (UCAV), Calle Canteros, s/n, 05005 Ávila, Spain;
| | - Inés Sánchez-Román
- Animal Physiology Unit, Department of Genetics, Physiology and Microbiology, Faculty of Biological Sciences, Complutense University, c/José Antonio Novais 12, 28040 Madrid, Spain; (I.S.-R.); (M.L.-T.)
| | - Mónica López-Torres
- Animal Physiology Unit, Department of Genetics, Physiology and Microbiology, Faculty of Biological Sciences, Complutense University, c/José Antonio Novais 12, 28040 Madrid, Spain; (I.S.-R.); (M.L.-T.)
| | - Agustín Viveros
- Department of Animal Science, Faculty of Veterinary, Complutense University, Avda/Puerta de Hierro, s/n, 28040 Madrid, Spain; (A.V.); (I.A.)
| | - Ignacio Arija
- Department of Animal Science, Faculty of Veterinary, Complutense University, Avda/Puerta de Hierro, s/n, 28040 Madrid, Spain; (A.V.); (I.A.)
| | - María Dolores Álvarez
- Department of Characterization, Quality, and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 6, 28040 Madrid, Spain;
| | - Sonia de Pascual-Teresa
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 6, 28040 Madrid, Spain;
| | - Susana Chamorro
- Animal Physiology Unit, Department of Genetics, Physiology and Microbiology, Faculty of Biological Sciences, Complutense University, c/José Antonio Novais 12, 28040 Madrid, Spain; (I.S.-R.); (M.L.-T.)
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3
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Fu D, Li Q, Chen Y, Ma M, Tang W. Assessment of integrated freshness index of different varieties of eggs using the visible and near-infrared spectroscopy. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2022.2158866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Dandan Fu
- College of Mechanical Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Qingyan Li
- College of Mechanical Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Yan Chen
- College of Mechanical Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Ming Ma
- College of Mechanical Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Wenquan Tang
- College of Engineering, Huazhong Agricultural University, Wuhan, China
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4
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Wang H, Ge Y, Wei Y, Li Q, Zhang X, Fan J. Physicochemical Index Analyses of the Egg White in Blue-Shelled Eggs and Commercial Brown-Shelled Eggs during Storage. Foods 2023; 12:4441. [PMID: 38137245 PMCID: PMC10742541 DOI: 10.3390/foods12244441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 12/01/2023] [Accepted: 12/06/2023] [Indexed: 12/24/2023] Open
Abstract
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 this study, all eggs were stored at 25 °C. The egg weight, egg components' weight and proportion, Haugh Unit value and the contents of S-ovalbumin, ovomucin and lysozyme in the thick albumen (KA) and thin albumen (NA) were measured at eight time points every 3 days until the 21st day of storage. The eggshell, yolk and KA proportions in the Brown group were significantly lower, whereas the NA proportion was significantly higher than that in the Blue group (p < 0.001). The Haugh Unit value and S-ovalbumin in the Brown group were significantly higher, whereas KA ovomucin and NA lysozyme were significantly lower than those in the Blue group (p < 0.001). There existed significant negative correlations between the KA and NA, irrespective of weight or proportion. The Haugh Unit value was significantly positively correlated with lysozyme and ovomucin, but significantly negatively correlated with S-ovalbumin. During storage, the KA weight (proportion), Haugh Unit value, lysozyme and ovomucin decreased, whereas the NA weight (proportion) and S-ovalbumin increased. At each time point, the NA lysozyme in the Brown group was lower than that in the Blue group (p < 0.05). After storage for 6 days, the KA ovomucin in the Brown group began to be lower than that in the Blue group (p < 0.05). The study showed that the weight (proportion) differences in egg components between blue-shelled eggs and commercial brown-shelled eggs are mainly due to the NA. The Haugh Unit value and albumin protein indexes of blue-shelled eggs were better than those of brown-shelled eggs, and showed mild changes during storage, indicating the better storage performance of blue-shelled eggs.
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Affiliation(s)
- Huanhuan Wang
- Hangzhou Academy of Agricultural Sciences, Hangzhou 310024, China; (Y.G.); (Y.W.); (Q.L.); (X.Z.); (J.F.)
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5
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Carvalho CL, Andretta I, Galli GM, Bastos Stefanello T, Camargo NDOT, Mendes RE, Pelisser G, Balamuralikrishnan B, Melchior R, Kipper M. Dietary supplementation with β-mannanase and probiotics as a strategy to improve laying hen performance and egg quality. Front Vet Sci 2023; 10:1229485. [PMID: 38116507 PMCID: PMC10728292 DOI: 10.3389/fvets.2023.1229485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Accepted: 11/17/2023] [Indexed: 12/21/2023] Open
Abstract
The objective of this study was to assess the impact of β-mannanase and probiotic on the performance, serum biochemistry, gut morphometric traits, and fresh egg quality of laying hens. A total of 120 cages, housing light-weight laying hens (36 weeks old), were randomly assigned to four different treatments. These treatments included a control group fed non-supplemented diets; diets supplemented with 300 g/ton of beta-mannanase; diets supplemented with 50 g/ton of probiotic; or diets containing both 300 g/ton of β-mannanase and 50 g/ton of probiotics. The trial spanned a duration of 26 weeks and was divided into three productive phases, each lasting 28 days. The inclusion of β-mannanase resulted in a significant improvement in the laying rate by 11% (p < 0.05) compared to the control treatment. Similarly, the addition of probiotics also enhanced the laying rate by 7% (p < 0.05), as well as the supplementation with combined additives (11.5%). Combined additives showed an increase in egg masses, and additive association improved by 13.9% (p < 0.001) in contrast to the control treatment. Overall, β-mannanase and combined additives used during the supplementation period resulted in improvements in the weight of fresh eggs. These benefits were observed after a period of 14 weeks without supplementation (p < 0.05). Furthermore, significant differences were observed in the serum biochemistry and egg masses of birds that were fed diets containing both additives (β-mannanase + probiotics) compared to the control group. Parameters such as uric acid, total cholesterol, and triglycerides displayed notable variations. The villi height: crypt depth showed differences with combined additives (β-mannanase + probiotics). The β-mannanase improved specific gravity, yolk height, length, and pH, and yolk color traits compared to the control treatment. The use of probiotics helped to improve yolk height, pH, and color score. Besides, combined additives (β-mannanase + probiotics) improve yolk height, length, weight, pH, and better traits in yolk color. Hence, incorporating β-mannanase and probiotics into laying hen diets proves to be a highly effective strategy for enhancing laying rate and overall health status, while simultaneously elevating certain quality attributes of fresh eggs.
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Affiliation(s)
- Camila Lopes Carvalho
- Department of Animal Science, Faculdade de Agronomia, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil
- Department of Pathobiology, Pharmacology and Zoological Medicine, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
| | - Ines Andretta
- Department of Animal Science, Faculdade de Agronomia, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil
| | - Gabriela Miotto Galli
- Department of Animal Science, Faculdade de Agronomia, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil
| | - Thais Bastos Stefanello
- Department of Animal Science, Faculdade de Agronomia, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil
| | | | | | - Giovanna Pelisser
- Laboratory of Veterinary Pathology, Instituto Federal Catarinense, Concórdia, Brazil
| | | | - Raquel Melchior
- Department of Animal Science, Faculdade de Agronomia, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil
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6
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Chen GZ, Chumngoen W, Kaewkot C, Sun YM, Tan FJ. Combination of sensory evaluation with conventional physiochemical analyses to evaluate quality changes during long-term storage and estimate the shelf life of chicken eggs. Br Poult Sci 2023; 64:594-604. [PMID: 37267021 DOI: 10.1080/00071668.2023.2220113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Accepted: 05/16/2023] [Indexed: 06/03/2023]
Abstract
1. This study developed a comprehensive sensory evaluation system that consisted of descriptions corresponding to United States Department of Agriculture photos to evaluate overall acceptability, albumen and yolk appearances and odours. It determined physiochemical parameters of eggs stored at 7°C (7W12 and 7U12 for washed and unwashed, respectively) for 12 weeks and stored at 25°C (25W4 and 25U4 for washed and unwashed, respectively) for four weeks.2. Throughout storage, there was a general downward trend in Haugh units (HU) and yolk index and an upward trend in air cell size, weight loss and S-ovalbumin content were observed (P < 0.05). The 25W4 and 25U4 egg quality rapidly deteriorated from grade AA (HU 81.7) to grade B after two weeks (HU 46.5 and 49.6), whereas 7W12 and 7U12 eggs remained grade A after 12 weeks (HU 67.3 and 66.9). High correlations were observed between the sensory and physiochemical parameters (i.e., R2 = 0.93, 0.93, 0.88 and 0.94 for albumen appearance, yolk appearance, sensorial odour and overall acceptability, respectively, with HU in 25W4 eggs).3. Eggs stored at 25°C and classified into 'premium', 'class I', and 'class II' on the basis of their HU had estimated shelf life of 0.5, 1.5 and 2.5 weeks, while shelf lives of 4, 9 and 15 weeks were estimated for 7°C-stored premium, class I and II eggs, respectively.4. In conclusion, distinct HU requirements for eggs of different quality classes under two storage temperatures need to be established. Incorporating sensory evaluation with conventional physiochemical analyses is promising to assess and estimate egg quality changes. Further research work about the influences of different storage temperatures and possible temperature fluctuations during storage on egg quality changes is needed.
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Affiliation(s)
- G-Z Chen
- Department of Animal Science, National Chung Hsing University, Taichung, Taiwan
| | - W Chumngoen
- Department of Animal Science, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Nakhon Pathom, Thailand
| | - C Kaewkot
- Department of Animal Science, National Chung Hsing University, Taichung, Taiwan
| | - Y-M Sun
- National Animal Industry Foundation, Taipei, Taiwan
| | - F-J Tan
- Department of Animal Science, National Chung Hsing University, Taichung, Taiwan
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7
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Chen R, Jin H, Pan J, Zeng Q, Lv X, Xia J, Ma J, Shi M, Jin Y. Underlying mechanisms of egg white thinning in hot spring eggs during storage: Weak gel properties and quantitative proteome analysis. Food Res Int 2023; 172:113157. [PMID: 37689846 DOI: 10.1016/j.foodres.2023.113157] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 06/15/2023] [Accepted: 06/16/2023] [Indexed: 09/11/2023]
Abstract
As a weakly gelling protein, hot spring egg white underwent thinning during storage. This study explored the mechanism of thinning in hot spring egg white from the perspective of "gel structure and protein composition" using quantitative proteomics, SEM, SDS-PAGE, and other techniques. Quantitative proteomics analysis showed that there were 81 (44 up-regulated and 21 down-regulated) key proteins related to thinning of hot spring egg white. The changes in the relative abundance of proteins such as ovalbumin-related Y, mucin-6, lysozyme, ovomucoid, and ovotransferrin might be important reasons for thinning in hot spring egg white. SEM results indicated that the gel network gradually became regular and uniform, with large pores appearing on the cross-section and being pierced. Along with the decrease in intermolecular electrostatic repulsion, protein molecules gradually aggregated. The particle size gradually increased from 139.1 nm to 422.5 nm. Meanwhile, the surface hydrophobicity, and disulfide bond content gradually increased. These changes might be the reasons for thinning in hot spring egg white during storage. It can provide a new perspective for studying the thinning mechanism of weakly gelling egg whites.
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Affiliation(s)
- Rong Chen
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Haobo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jiajing Pan
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qi Zeng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiaohui Lv
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jiyu Xia
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jiaxuan Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Manqi Shi
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yongguo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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8
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Formation of N-carboxymethyllysine in raw and heat-treated hen eggs: Effects of egg freshness. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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9
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Meng Y, Qiu N, Guyonnet V, Mine Y. Unveiling and application of the chicken egg proteome: An overview on a two-decade achievement. Food Chem 2022; 393:133403. [PMID: 35689922 DOI: 10.1016/j.foodchem.2022.133403] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 05/19/2022] [Accepted: 06/03/2022] [Indexed: 11/17/2022]
Abstract
Egg proteins are not only the most complete and ideal form of protein for human or embryo nutrition but also play the vital role in the food industry. Egg proteins are subjected to many potential changes under various conditions, which may further alter the nutritional value, physicochemical-properties, and bioactivities of proteins. Recent advances in our understanding of the proteome of raw egg matrix from different species and dynamic changes occurring during storage and incubation are developing rapidly. This review provides a comprehensive overview of the main characteristics of chicken egg proteome, covering all its components and applications under various conditions, such as markers detection, egg quality evaluation, genetic and biological unknown identification, and embryonic nutritional supplementation, which not only contributes to our in-depth understanding of each constituent functionality of proteome, but also provides information to increase the value to egg industry.
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Affiliation(s)
- Yaqi Meng
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China
| | - Ning Qiu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China.
| | - Vincent Guyonnet
- FFI Consulting Ltd, 2488 Lyn Road, Brockville, ON K6V 5T3, Canada
| | - Yoshinori Mine
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada
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10
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Yao K, Sun J, Cheng J, Xu M, Chen C, Zhou X. Nondestructive detection of S‐ovalbumin content in eggs using portable
NIR
spectrometer and
MPA‐CARS. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14186] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Kunshan Yao
- School of Electrical and Information Engineering of Jiangsu University Zhenjiang China
| | - Jun Sun
- School of Electrical and Information Engineering of Jiangsu University Zhenjiang China
| | - Jiehong Cheng
- School of Electrical and Information Engineering of Jiangsu University Zhenjiang China
| | - Min Xu
- School of Electrical and Information Engineering of Jiangsu University Zhenjiang China
| | - Chen Chen
- School of Economics and Management of Jiangsu University of Science and Technology Zhenjiang China
| | - Xin Zhou
- School of Electrical and Information Engineering of Jiangsu University Zhenjiang China
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11
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Wang J, Wang Q, Cao R, Liu X, Ma M. Simulation analysis and freshness prediction of eggs laid at room temperature. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4707-4713. [PMID: 35191059 DOI: 10.1002/jsfa.11831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 01/14/2022] [Accepted: 02/22/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Respiration is an important physiological activity of eggs and is closely related to their freshness. To further observe the diffusion of carbon dioxide released by egg respiration, we used a respirometer to measure the respiration parameters of eggs stored at room temperature and performed a respiration simulation using Fluent software. This paper also explores the relationship between respiratory intensity, freshness, and storage period. RESULTS The results demonstrate that the diffusion of carbon dioxide released from the respiration of eggs is related to the characteristics of heavy gas diffusion. By comparison, the simulated value (0.0199 m s-1 ) is close to the experimental value (0.0208 m s-1 ), which indicates that the simulation and analysis results are valid. In addition, the logarithmic model was used to assess the relationship between respiration intensity, Haugh unit, and the yolk index (R2 values 0.89 and 0.87). The R2 of the relationship between the real and the predicted Haugh unit value and the yolk index are 0.9 and 0.84 respectively, indicating that the model is a good fit. The equivalent egg age model was established using nonlinear regression, where the correlation coefficient R was 0.888 and P < 0.01, indicating it was both stable and reliable. CONCLUSION The standard k-ε model is suitable for egg respiration simulation analysis. Respiratory intensity can be used as a potential index for nondestructive testing of egg freshness, which is a new method for nondestructive testing of egg freshness and storage period. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Jiaojiao Wang
- College of Mechanical and Electrical Engineering, ZhouKou Normal University, Zhoukou, China
| | - Qiaohua Wang
- College of Engineering, Huazhong Agricultural University, Wuhan, China
| | - Rui Cao
- College of Mechanical and Electrical Engineering, ZhouKou Normal University, Zhoukou, China
| | - Xiaoqing Liu
- College of Mechanical and Electrical Engineering, ZhouKou Normal University, Zhoukou, China
| | - Meihu Ma
- National Research and Development Center for Egg Processing, Huazhong Agricultural University, Wuhan, China
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12
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Development of Simplified Models for Non-Destructive Hyperspectral Imaging Monitoring of S-ovalbumin Content in Eggs during Storage. Foods 2022; 11:foods11142024. [PMID: 35885270 PMCID: PMC9322043 DOI: 10.3390/foods11142024] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 06/27/2022] [Accepted: 07/04/2022] [Indexed: 02/04/2023] Open
Abstract
S-ovalbumin content is an indicator of egg freshness and has an important impact on the quality of processed foods. The objective of this study is to develop simplified models for monitoring the S-ovalbumin content of eggs during storage using hyperspectral imaging (HSI) and multivariate analysis. The hyperspectral images of egg samples at different storage periods were collected in the wavelength range of 401–1002 nm, and the reference S-ovalbumin content was determined by spectrophotometry. The standard normal variate (SNV) was employed to preprocess the raw spectral data. To simplify the calibration models, competitive adaptive reweighted sampling (CARS) was applied to select feature wavelengths from the whole spectral range. Based on the full and feature wavelengths, partial least squares regression (PLSR) and least squares support vector machine (LSSVM) models were developed, in which the simplified LSSVM model yielded the best performance with a coefficient of determination for prediction (R2P) of 0.918 and a root mean square error for prediction (RMSEP) of 7.215%. By transferring the quantitative model to the pixels of hyperspectral images, the visualizing distribution maps were generated, providing an intuitive and comprehensive evaluation for the S-ovalbumin content of eggs, which helps to understand the conversion of ovalbumin into S-ovalbumin during storage. The results provided the possibility of implementing a multispectral imaging technique for online monitoring the S-ovalbumin content of eggs.
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Obianwuna UE, Oleforuh-Okoleh VU, Wang J, Zhang HJ, Qi GH, Qiu K, Wu SG. Potential Implications of Natural Antioxidants of Plant Origin on Oxidative Stability of Chicken Albumen during Storage: A Review. Antioxidants (Basel) 2022; 11:antiox11040630. [PMID: 35453315 PMCID: PMC9027279 DOI: 10.3390/antiox11040630] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 03/18/2022] [Accepted: 03/22/2022] [Indexed: 02/04/2023] Open
Abstract
Enhanced albumen quality is reflected in increased thick albumen height, albumen weight, and Haugh unit value, while the antimicrobial, antioxidant, foaming, gelling, viscosity, and elasticity attributes are retained. Improved albumen quality is of benefit to consumers and to the food and health industries. Egg quality often declines during storage because eggs are highly perishable products and are most often not consumed immediately after oviposition. This review provides insights into albumen quality in terms of changes in albumen structure during storage, the influence of storage time and temperature, and the mitigation effects of natural dietary antioxidants of plant origin. During storage, albumen undergoes various physiochemical changes: loss of moisture and gaseous products through the shell pores and breakdown of carbonic acid, which induces albumen pH increases. High albumen pH acts as a catalyst for structural changes in albumen, including degradation of the β-ovomucin subunit and O-glycosidic bonds, collapse of the ovomucin-lysozyme complex, and decline in albumen protein–protein interactions. These culminate in declined albumen quality, characterized by the loss of albumen proteins, such as ovomucin, destabilized foaming and gelling capacity, decreased antimicrobial activity, albumen liquefaction, and reduced viscosity and elasticity. These changes and rates of albumen decline are more conspicuous at ambient temperature compared to low temperatures. Thus, albumen of poor quality due to the loss of functional and biological properties cannot be harnessed as a functional food, as an ingredient in food processing industries, and for its active compounds for drug creation in the health industry. The use of refrigerators, coatings, and thermal and non-thermal treatments to preserve albumen quality during storage are limited by huge financial costs, the skilled operations required, environmental pollution, and residue and toxicity effects. Nutritional interventions, including supplementation with natural antioxidants of plant origin in the diets of laying hens, have a promising potential as natural shelf-life extenders. Since they are safe, without residue effects, the bioactive compounds could be transferred to the egg. Natural antioxidants of plant origin have been found to increase albumen radical scavenging activity, increase the total antioxidant capacity of albumen, reduce the protein carbonyl and malondialdehyde (MDA) content of albumen, and prevent oxidative damage to the magnum, thereby eliminating the transfer of toxins to the egg. These products are targeted towards attenuating oxidative species and inhibiting or slowing down the rates of lipid and protein peroxidation, thereby enhancing egg quality and extending the shelf life of albumen.
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Affiliation(s)
- Uchechukwu Edna Obianwuna
- National Engineering Research Center of Biological Feed, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (U.E.O.); (J.W.); (H.-J.Z.); (G.-H.Q.)
| | - Vivian U. Oleforuh-Okoleh
- Department of Animal Science, Faculty of Agriculture, Rivers State University, Nkpolu-Oroworukwo, Port-Harcourt PMB-5080, Nigeria;
| | - Jing Wang
- National Engineering Research Center of Biological Feed, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (U.E.O.); (J.W.); (H.-J.Z.); (G.-H.Q.)
| | - Hai-Jun Zhang
- National Engineering Research Center of Biological Feed, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (U.E.O.); (J.W.); (H.-J.Z.); (G.-H.Q.)
| | - Guang-Hai Qi
- National Engineering Research Center of Biological Feed, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (U.E.O.); (J.W.); (H.-J.Z.); (G.-H.Q.)
| | - Kai Qiu
- National Engineering Research Center of Biological Feed, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (U.E.O.); (J.W.); (H.-J.Z.); (G.-H.Q.)
- Correspondence: (K.Q.); (S.-G.W.)
| | - Shu-Geng Wu
- National Engineering Research Center of Biological Feed, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (U.E.O.); (J.W.); (H.-J.Z.); (G.-H.Q.)
- Correspondence: (K.Q.); (S.-G.W.)
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Soares ACB, Brito DAP, Soares SCP, Gomes KS, Saldanha GKMS, Soares VDS. Maintenance of quality of eggs submitted to treatment with propolis extract and sanitizers. ACTA SCIENTIARUM: ANIMAL SCIENCES 2021. [DOI: 10.4025/actascianimsci.v44i1.53584] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
This study aimed to evaluate the internal and microbiological quality of eggs submitted to different types of shell treatments. One hundred and forty-four fresh red eggs were distributed in a scheme of 4 treatments (no washing; washing and immersion in chlorine; washing and immersion in peracetic acid; and washing and spraying of propolis extract) x 5 storage periods (7, 14, 21, 28, and 35 days), stored at 25°C, in each period 6 eggs per treatment were analyzed. The parameters to assess were: weight loss; shell weight; yolk weight; albumen weight, yolk diameter; yolk height; albumen height and Haugh unit (HU). The microbiological quality of eggs was evaluated at 35 days through analysis for aerobic mesophilic bacteria, thermotolerant coliforms, Staphylococcus spp., Salmonella spp. and molds and yeasts. The treatment with propolis extract was the only effective one to maintain the high HU quality of the eggs until 21 days of storage at 25°C and was effective against microbiological contamination of all bacterial groups. The results presented showed greater effectiveness of the propolis extract for maintenance of internal and microbiological quality of eggs, it can be an alternative product to chemical sanitizers.
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15
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The Use of the Dynamics of Changes in Table Eggs during Storage to Predict the Age of Eggs Based on Selected Quality Traits. Animals (Basel) 2021; 11:ani11113192. [PMID: 34827924 PMCID: PMC8614337 DOI: 10.3390/ani11113192] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/05/2021] [Accepted: 11/06/2021] [Indexed: 11/30/2022] Open
Abstract
Simple Summary The freshness is the most important characteristic of table eggs. EU legislation does not provide clear guidelines how to store table eggs or how to elongate their shelf life. Changes occurring in eggs after laying are a natural consequence of the passage of time, and there is no method for precise determination of “age” in a randomly chosen egg. The dynamics of changes of individual quality features of the raw material during its extended storage period of up to 35 days were determined. For this purpose, the evaluation of quality traits was performed daily, and the data thus obtained made it possible to create a multivariate mathematical model which, after further statistical processing, makes it possible to determine with high certainty (above 95%) the age of an egg on the basis of its measurable traits, both non-destructive and destructive. The study allowed us to select easily measurable egg quality traits, whose values clearly change in time. The detailed data of daily variability and methods of data statistical analysis are not only of scientific importance, but are also a useful diagnostic tool in assessing the freshness of table eggs on the basis of their quality characteristics. Abstract The aim of the study was to determine daily changes in some egg quality parameters, indirectly reflecting egg freshness, and to assess the possibility of predicting time from laying using mathematical methods. The study material consisted of 365 table eggs of medium (M, ≥53 g and <63 g) and large (L, ≥63 g and <73 g) weight classes (commercial stock, cage system, brown-shelled eggs) collected on the same day. Eggs were numbered individually and placed on transport trays and stored (14 °C, 70% RH). Every day, for 35 days, egg quality characteristics were analyzed (10 eggs per group). The change of traits in time was analyzed on the basis of linear and polynomial regression equations, depending on the trait. Based on model fitting, eight traits were selected as those most affected by storage time: egg weight and specific weight, Haugh units, albumen weight, air cell depth, yolk index, albumen and yolk pH. These traits, excluding those related to the weight, were then used in a multiple linear regression model to predict egg age. All regression models presented in this study were characterized by high predictive efficiency, which was confirmed by comparison of the observed and estimated values.
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16
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Loffredi E, Grassi S, Alamprese C. Spectroscopic approaches for non-destructive shell egg quality and freshness evaluation: Opportunities and challenges. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108255] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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17
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de Araújo Soares R, Borges SV, Dias MV, Piccoli RH, Fassani EJ, Silva EMCD. Impact of whey protein isolate/sodium montmorillonite/sodium metabisulfite coating on the shelf life of fresh eggs during storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110611] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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18
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19
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Kowalska E, Kucharska-Gaca J, Kuźniacka J, Lewko L, Gornowicz E, Biesek J, Adamski M. Egg quality depending on the diet with different sources of protein and age of the hens. Sci Rep 2021; 11:2638. [PMID: 33514842 PMCID: PMC7846588 DOI: 10.1038/s41598-021-82313-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Accepted: 01/19/2021] [Indexed: 11/11/2022] Open
Abstract
Due to the planned limitations in the use of genetically modified soybean meal, the search for alternative sources of protein in animal nutrition is ongoing, which also supports the consumers’ expectations of good quality products, such as eggs. The aim of the study was to assess and compare morphological traits of eggs, fatty acid composition in yolk lipids, and the content and activity of lysozyme in thick and thin albumen in eggs from hens fed a diet based on legume seeds as a substitute for soybean meal depending on the hens age. Analyses were carried out for 300 eggs on dates I–V (19–39 weeks age of hens), obtained from Rosa 1 hens managed in the semi-intensive system. Quality analysis was performed for 30 eggs from each group at a time. The control group of hens (A) was fed a diet based on soybean meal (SBM) and the treatment group (B) was fed a diet based on seeds from narrow-leaved lupin (Boruta), yellow lupin (Mister), and pea (Muza). Eggs were analysed for morphological traits (egg weight, the weight and density of egg components, egg shape index and egg surface area), parameters of albumen (height, Haugh units), yolk colour (La Roche, colorimetry in the CIE Lab system), lysozyme content and activity in albumen, and fatty acids composition in yolk lipids. In group B the egg shape index was higher (p = 0.002), and the eggshell colour index was lower (p = 0.007), as well as the height of thick albumen, Haugh score, and yolk colour (La Roche) were higher in group B (p < 0.05), while redness of yolk was significantly lower (p < 0.001) than in group A. Lower content of C15:0 and C18:1n9 and higher content of C18:2n6 and C18:3n3, (p < 0.05), as well as lower content of MUFA and OMEGA 9, but higher content of PUFA, OMEGA 3, OMEGA 6, PUFA/SFA, OMEGA 9/6 and OMEGA 9/3 were found in group B compared to group A (p < 0.05). There were significant differences in traits between age of hens (p < 0.05). Egg weight, yolk weight and its proportion in egg, as well as shell weight, its strength and thickness increased with the age of hens (p < 0.05). The content of lysozyme and its activity were also higher in eggs from older hens (p < 0.05). Fatty acids composition was beneficial at the beginning and end of the analysed egg production period. The proposed feed mixture based on legume seeds had no negative effect on the quality of eggs, and had a positive effect on yolk colour, the quality of albumen. There was no detrimental effect of diet and age of hens on fatty acid composition of eggs from both groups throughout the study period. To sum up, diet with legume seeds could be accepted as a substitute for soybean meal, due to the beneficial effects for some mentioned traits of eggs. Use of legumes could give a partial self-sufficient for producers from small farms, where is not possible to produce soybean meal. At the same time, the level of anti-nutrients in legumes should be considered.
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Affiliation(s)
- Emilia Kowalska
- Department of Animal Breeding and Nutrition, Faculty of Animal Breeding and Biology, UTP - University of Science and Technology in Bydgoszcz, Mazowiecka 28, 85-084, Bydgoszcz, Poland
| | - Joanna Kucharska-Gaca
- Department of Animal Breeding and Nutrition, Faculty of Animal Breeding and Biology, UTP - University of Science and Technology in Bydgoszcz, Mazowiecka 28, 85-084, Bydgoszcz, Poland
| | - Joanna Kuźniacka
- Department of Animal Breeding and Nutrition, Faculty of Animal Breeding and Biology, UTP - University of Science and Technology in Bydgoszcz, Mazowiecka 28, 85-084, Bydgoszcz, Poland
| | - Lidia Lewko
- Water Poultry Genetic Resource Station in Dworzyska, Kołuda Wielka Experimental Station, Institute of Animal Production - National Research Institute, 32-065, Kórnik, Poland
| | - Ewa Gornowicz
- Water Poultry Genetic Resource Station in Dworzyska, Kołuda Wielka Experimental Station, Institute of Animal Production - National Research Institute, 32-065, Kórnik, Poland
| | - Jakub Biesek
- Department of Animal Breeding and Nutrition, Faculty of Animal Breeding and Biology, UTP - University of Science and Technology in Bydgoszcz, Mazowiecka 28, 85-084, Bydgoszcz, Poland.
| | - Marek Adamski
- Department of Animal Breeding and Nutrition, Faculty of Animal Breeding and Biology, UTP - University of Science and Technology in Bydgoszcz, Mazowiecka 28, 85-084, Bydgoszcz, Poland
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20
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Liu X, Wang J, Huang Q, Cheng L, Gan R, Liu L, Wu D, Li H, Peng L, Geng F. Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105873] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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21
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Rheological and structural properties of ovomucin from chicken eggs with different interior quality. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105393] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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22
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Fu DD, Wang QH, Ma MH, Ma YX, Vong CN. Prediction and visualisation of S-ovalbumin content in egg whites using hyperspectral images. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1628775] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Dan Dan Fu
- College of Engineering, Huazhong Agricultural University, Wuhan, China
- National Research and Development Center for Egg Processing, Huazhong Agricultural University, Wuhan, China
| | - Qiao Hua Wang
- College of Engineering, Huazhong Agricultural University, Wuhan, China
- National Research and Development Center for Egg Processing, Huazhong Agricultural University, Wuhan, China
- Ministry of Agriculture Key Laboratory of Agricultural Equipment in the Middle and Lower Reaches of the Yangtze River, Huazhong Agricultural University, Wuhan, China
| | - Mei Hu Ma
- National Research and Development Center for Egg Processing, Huazhong Agricultural University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Yi Xiao Ma
- College of Engineering, Huazhong Agricultural University, Wuhan, China
- National Research and Development Center for Egg Processing, Huazhong Agricultural University, Wuhan, China
| | - Chin Nee Vong
- Division of Food Systems & Bioengineering, College of Agriculture, Food & Natural Resources, University of Missouri, Columbia, MO, USA
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23
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Geng F, Xie Y, Wang J, Li S, Jin Y, Ma M. Large-scale purification of ovalbumin using polyethylene glycol precipitation and isoelectric precipitation. Poult Sci 2019; 98:1545-1550. [DOI: 10.3382/ps/pey402] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2018] [Accepted: 08/09/2018] [Indexed: 11/20/2022] Open
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24
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Quan TH, Benjakul S. Duck egg albumen: physicochemical and functional properties as affected by storage and processing. Journal of Food Science and Technology 2019; 56:1104-1115. [PMID: 30956290 DOI: 10.1007/s13197-019-03669-x] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/20/2018] [Accepted: 02/17/2019] [Indexed: 02/07/2023]
Abstract
The demand for duck meat and eggs in Asian countries increases every year. Duck egg albumen has become an important ingredient in the food industry alongside its hen counterpart, because of its excellent nutritive and functional properties. The major proteins in duck albumen are ovalbumin, ovomucoid, ovomucin, conalbumin, and lysozyme. Comparing with hen albumen, lower contents of ovalbumin, conalbumin, lysozyme and ovoflavoprotein are found in duck albumen. Nevertheless, duck albumen shows better gelling and foaming properties than hen albumen. During storage, duck albumen gel properties are enhanced, while foam volume and foam stability are decreased. Moreover, the changes in quality indices of duck egg including the thinning of the albumen, an increase in albumen pH, loss of water and carbon dioxide occur as storage time is increased. Some processes such as alkaline treatment also cause the loss in nutritive value of egg albumen. In this review, the composition and functional properties of duck albumen and how they are affected by processing conditions are also addressed, in comparison with hen albumen. A better understanding of duck egg albumen would be beneficial so that the food processing industry can exploit the potential of this avian protein.
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Affiliation(s)
- Tran Hong Quan
- 1Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand.,Department of Food Technology, Faculty of Applied Biological Sciences, Vinh Long University of Technology Education, Vinh Long, 890000 Vietnam
| | - Soottawat Benjakul
- 1Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112 Thailand
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25
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Fu D, Wang Q, Ma M, Ma Y, Wang B. Nondestructive prediction modeling of S‐ovalbumin content in stored eggs based on hyperspectral fusion information. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13015] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Dan‐Dan Fu
- College of EngineeringHuazhong Agricultural University Wuhan China
| | - Qiao‐Hua Wang
- College of EngineeringHuazhong Agricultural University Wuhan China
- National Research and Development Center for Egg ProcessingHuazhong Agricultural University Wuhan China
- Ministry of Agriculture Key Laboratory of Agricultural Equipment in the Middle and Lower Reaches of the Yangtze River Wuhan China
| | - Mei‐Hu Ma
- National Research and Development Center for Egg ProcessingHuazhong Agricultural University Wuhan China
- College of Food Science and TechnologyHuazhong Agricultural University Wuhan China
| | - Yi‐Xiao Ma
- College of EngineeringHuazhong Agricultural University Wuhan China
| | - Bin Wang
- College of EngineeringHuazhong Agricultural University Wuhan China
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26
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Yimenu SM, Koo J, Kim JY, Kim JH, Kim BS. Kinetic modeling impacts of relative humidity, storage temperature, and air flow velocity on various indices of hen egg freshness. Poult Sci 2019; 97:4384-4391. [PMID: 30085286 PMCID: PMC6305835 DOI: 10.3382/ps/pey334] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2018] [Accepted: 07/09/2018] [Indexed: 11/24/2022] Open
Abstract
Storage experiments were conducted to study the impacts of the environmental factors (temperature (T) (°C), relative humidity (RH) (%), and air flow velocity (VEL) (m/s)) on the hen egg quality indices and to develop kinetic model(s) for freshness prediction. VEL had negligible effect on relative weight loss (RWL). All factors had significant effect on Haugh unit (HU) but only T impacted S-ovalbumin content (SO). Fitted regression lines for the RWL and the HU had determination coefficient (R2) of 0.996 and 0.95, respectively. The HU equation reflected impacts of all factors, and the impact of temperature shift-up increases the HU decrease, where the impact decreases with RH and increases with flow velocity. Kinetic model for SO was developed using isothermal (5, 10, 20, 25, and 28.5°C) conditions and validated under dynamic (10 to 20 and 10 to 28.5°C) conditions. The accuracy and bias factor values were 1.091 and 0.917 at 10 to 20°C and 1.206 and 1.204 at 10 to 28.5°C, respectively, which indicates that the SO model performed well. The SO model can be used along with the HU model (as the HU model can reflect the combined effect of temperature, humidity, and air flow velocity) to predict hen egg freshness at 5 to 28.5°C storage condition.
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Affiliation(s)
- Samuel Mezemir Yimenu
- Department of Food Biotechnology, University of Science and Technology (UST), 217, Gajeong-ro, Yuseong-gu, Daejeon, 305-350, Republic of Korea.,Department of Food Science and Postharvest Technology, College of Agriculture and Environmental Sciences, Arsi University, P.O. Box 193, Asella, Ethiopia
| | - Junemo Koo
- Department of Mechanical Engineering, Kyung Hee University, 1732, Deogyeong-daero, Giheung-gu, Yongin-si, Gyeonggi-do, 17104, Republic of Korea
| | - Ji-Young Kim
- Smart Food Distribution Research Group, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365, Republic of Korea.,Department of Mechanical Engineering, Kyung Hee University, 1732, Deogyeong-daero, Giheung-gu, Yongin-si, Gyeonggi-do, 17104, Republic of Korea
| | - Jong-Hoon Kim
- Smart Food Distribution Research Group, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
| | - Byeong-Sam Kim
- Department of Food Biotechnology, University of Science and Technology (UST), 217, Gajeong-ro, Yuseong-gu, Daejeon, 305-350, Republic of Korea.,Smart Food Distribution Research Group, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
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27
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Ion mobility spectrometry coupled to gas chromatography: A rapid tool to assess eggs freshness. Food Chem 2019; 271:691-696. [DOI: 10.1016/j.foodchem.2018.07.204] [Citation(s) in RCA: 90] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2018] [Revised: 07/22/2018] [Accepted: 07/26/2018] [Indexed: 11/17/2022]
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28
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Wang Y, Wang Z, Shan Y. Assessment of the relationship between ovomucin and albumen quality of shell eggs during storage. Poult Sci 2019; 98:473-479. [DOI: 10.3382/ps/pey349] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Accepted: 07/14/2018] [Indexed: 11/20/2022] Open
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29
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Yimenu SM, Kim JY, Koo J, Kim BS. Predictive modeling for monitoring egg freshness during variable temperature storage conditions. Poult Sci 2018; 96:2811-2819. [PMID: 28340058 DOI: 10.3382/ps/pex038] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2016] [Accepted: 01/18/2017] [Indexed: 11/20/2022] Open
Abstract
The overall aim of this research was to develop egg freshness prediction models in terms of selected quality indices. Six experiments (4 constant temperatures and 2 variable temperatures) were carried out on hen eggs for a total period of 10, 21, 26, 13, and 105 d at storage temperatures of 30, 20, 20 to 10, 30 to 10, and 5 and 10°C, to observe trends in the relative weight loss (RWL), Haugh unit (HU), yolk index (YI), albumin index (AI), yolk pH, and albumin pH. The results showed that there was an increasing trend in the RWL and a decreasing trend in the YI, AI, and HU for all temperature conditions. The changes in the yolk and albumin pH were not uniform. The data from the constant temperature conditions were used to determine the coefficients of the egg quality prediction models, which consisted of the primary model controlling the change rate of the quality indicator at a temperature condition in differential equation form, and the secondary model controlling the change rate with temperature, which was in quadratic polynomial form. The models were applied to the data from the fluctuating temperature conditions, and the zeroth, third, and eighth order kinetic models described the stepwise change in the RWL, HU, and YI, respectively. The accuracy and bias factor values for the RWL, HU, and YI were 1.116 and 0.940, 1.028 and 1.001, and 1.038 and 0.966, respectively. It can be concluded that the models can be used to predict egg freshness in terms of the RWL, HU, and YI at any temperature condition with in the range of 5 to 30°C during storage.
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Affiliation(s)
- S M Yimenu
- Department of Food Biotechnology, University of Science and Technology (UST), Gajeong-ro, Yuseong-gu, Daejeon, 305-350, Republic of Korea.,Department of Food Science and Postharvest Technology, College of Agriculture and Environmental Sciences, Arsi University, P.O. Box 193 Asella, Ethiopia
| | - J Y Kim
- Smart Food Distribution Research Group, Korea Food Research Institute, 1201-62, Anyangpangyo-ro, Bundang-gu, Seongnam-si, Gyeonggi-do, Republic of Korea.,Department of Mechanical Engineering, Kyung Hee University, Yongin-si, Gyeonggi-do, Republic of Korea
| | - J Koo
- Department of Mechanical Engineering, Kyung Hee University, Yongin-si, Gyeonggi-do, Republic of Korea
| | - B S Kim
- Department of Food Biotechnology, University of Science and Technology (UST), Gajeong-ro, Yuseong-gu, Daejeon, 305-350, Republic of Korea.,Smart Food Distribution Research Group, Korea Food Research Institute, 1201-62, Anyangpangyo-ro, Bundang-gu, Seongnam-si, Gyeonggi-do, Republic of Korea
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30
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Liu YC, Chen TH, Wu YC, Tan FJ. Determination of the quality of stripe-marked and cracked eggs during storage. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2017; 30:1013-1020. [PMID: 28002934 PMCID: PMC5495661 DOI: 10.5713/ajas.16.0440] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/09/2016] [Revised: 10/20/2016] [Accepted: 12/05/2016] [Indexed: 11/29/2022]
Abstract
OBJECTIVE Stripe marks, which occasionally occur on the shell, do not cause breakage to the shell and shell membranes of eggs. This study investigated the quality of intact eggs (IEs), minor stripe-marked eggs (MEs), severe stripe-marked eggs (SEs), and cracked eggs (CEs) during 3-week storage at 25°C. METHODS Shell eggs were collected the day after being laid and were washed. Among them, eggs without any visual cracks or stripe marks on the shells were evaluated as IEs by the plant employees using candling in a darkened egg storage room; the remaining eggs exhibited some eggshell defects. At day 3, the eggs were further categorized into IEs, MEs, SEs, CEs, and broken eggs (BEs) on the basis of the description given. Except BEs, which were discarded, the remaining eggs were stored at 25°C (approximate relative humidity 50%) and then analyzed. RESULTS Stripe marks were observed primarily within the first 3 days after washing. At day 3, CEs had significantly (p<0.05) lower Haugh unit values, but all eggs had grades AA or A, according to the United States Department of Agriculture standard. As storage time increased, differences in egg quality between groups were more obvious. IEs had the highest eggshell breaking strength. During storage, the total plate counts and pathogens, namely Escherichia coli, Campylobacter spp., Staphylococcus aureus, and Salmonella spp., were not detectable in the internal content of IEs and SEs. CONCLUSION In conclusion, cracks degraded egg quality severely and minor stripe marks only slightly influenced the egg quality.
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Affiliation(s)
- Yu Chi Liu
- Department of Animal Science, National Chung Hsing University, Taichung 402,
Taiwan
| | - Ter Hsin Chen
- Graduate Institute of Veterinary Pathobiology, National Chung Hsing University, Taichung 402,
Taiwan
| | - Ying Chen Wu
- Graduate Institute of Veterinary Pathobiology, National Chung Hsing University, Taichung 402,
Taiwan
| | - Fa Jui Tan
- Department of Animal Science, National Chung Hsing University, Taichung 402,
Taiwan
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Liu YC, Chen TH, Wu YC, Lee YC, Tan FJ. Effects of egg washing and storage temperature on the quality of eggshell cuticle and eggs. Food Chem 2016; 211:687-93. [DOI: 10.1016/j.foodchem.2016.05.056] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2015] [Revised: 04/25/2016] [Accepted: 05/10/2016] [Indexed: 12/17/2022]
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Lee MH, Cho EJ, Choi ES, Sohn SH. The Effect of Storage Period and Temperature on Egg Quality in Commercial Eggs. ACTA ACUST UNITED AC 2016. [DOI: 10.5536/kjps.2016.43.1.31] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Huang Q, Li SG, Teng H, Jin YG, Ma MH, Song HB. Optimizing preparation conditions for Angiotensin-I-converting enzyme inhibitory peptides derived from enzymatic hydrolysates of ovalbumin. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0292-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
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Vilgis TA. Soft matter food physics--the physics of food and cooking. REPORTS ON PROGRESS IN PHYSICS. PHYSICAL SOCIETY (GREAT BRITAIN) 2015; 78:124602. [PMID: 26534781 DOI: 10.1088/0034-4885/78/12/124602] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
This review discusses the (soft matter) physics of food. Although food is generally not considered as a typical model system for fundamental (soft matter) physics, a number of basic principles can be found in the interplay between the basic components of foods, water, oil/fat, proteins and carbohydrates. The review starts with the introduction and behavior of food-relevant molecules and discusses food-relevant properties and applications from their fundamental (multiscale) behavior. Typical food aspects from 'hard matter systems', such as chocolates or crystalline fats, to 'soft matter' in emulsions, dough, pasta and meat are covered and can be explained on a molecular basis. An important conclusion is the point that the macroscopic properties and the perception are defined by the molecular interplay on all length and time scales.
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Affiliation(s)
- Thomas A Vilgis
- Max-Planck-Institute for Polymer Research, Ackermannweg 10, 55129 Mainz, Germany
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35
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Da Silva M, Beauclercq S, Harichaux G, Labas V, Guyot N, Gautron J, Nys Y, Rehault-Godbert S. The Family Secrets of Avian Egg-Specific Ovalbumin and Its Related Proteins Y and X. Biol Reprod 2015; 93:71. [PMID: 26157071 DOI: 10.1095/biolreprod.115.130856] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2015] [Accepted: 07/06/2015] [Indexed: 11/01/2022] Open
Abstract
The ovalbumin gene family in Gallus gallus is composed of three homologous genes located within a 46 kb locus on chromosome 2: ovalbumin, ovalbumin-related protein Y (OVAY), and ovalbumin-related protein X (OVAX) genes. The expression of these genes in hen oviduct is under estrogen control, but their relative hormonal responsiveness and subsequent protein concentration in egg, is distinctive. Interestingly, all three proteins lack the classical signal peptide for secretion. Ovalbumin, OVAX, and OVAY belong to the serine protease inhibitor (serpin) family whose members share a common tertiary structure. Ovalbumin and OVAX are one of the few members of this family that do not express any protease inhibition activity whereas OVAY has been predicted to be inhibitory, by comparison with the consensus sequence for inhibitory serpins. In contrast to ovalbumin and OVAY, OVAX interacts with heparin, a negatively charged glycosaminoglycan, via a positively charged domain exposed at the surface of the molecule. Ovalbumin is the major egg white protein and might be a source of amino acids for the developing embryo. The physiological function of OVAY is not known, but recent data have revealed a possible role of this protein in early embryonic development. Considering the antibacterial activities of OVAX, this protein might play a role in egg defense. This review sheds light on the expression, biochemistry, and structural specificities of these three highly similar paralogs. It gives new clues in favor of diverging functions, which are likely to have arisen by duplication events from a common ancestral gene.
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Affiliation(s)
- Mylene Da Silva
- INRA, UR83 Recherches Avicoles, Fonction et Régulation des Protéines de l'Œuf, Nouzilly, France
| | - Stéphane Beauclercq
- INRA, UR83 Recherches Avicoles, Métabolisme des Oiseaux, Croissance et Adaptation, Nouzilly, France
| | - Grégoire Harichaux
- INRA, Plateforme d'Analyse Intégrative des Biomolécules, Laboratoire de Spectrométrie de Masse, Physiologie de la Reproduction et des Comportements, CNRS, UMR7247, Université François Rabelais de Tours, IFCE, Nouzilly, France
| | - Valérie Labas
- INRA, Plateforme d'Analyse Intégrative des Biomolécules, Laboratoire de Spectrométrie de Masse, Physiologie de la Reproduction et des Comportements, CNRS, UMR7247, Université François Rabelais de Tours, IFCE, Nouzilly, France
| | - Nicolas Guyot
- INRA, UR83 Recherches Avicoles, Fonction et Régulation des Protéines de l'Œuf, Nouzilly, France
| | - Joel Gautron
- INRA, UR83 Recherches Avicoles, Fonction et Régulation des Protéines de l'Œuf, Nouzilly, France
| | - Yves Nys
- INRA, UR83 Recherches Avicoles, Fonction et Régulation des Protéines de l'Œuf, Nouzilly, France
| | - Sophie Rehault-Godbert
- INRA, UR83 Recherches Avicoles, Fonction et Régulation des Protéines de l'Œuf, Nouzilly, France
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Geng F, Huang X, Yan N, Jia L, Ma M. Purification of hen egg white ovomacroglobulin using one-step chromatography. J Sep Sci 2013; 36:3717-22. [DOI: 10.1002/jssc.201300425] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2013] [Revised: 07/30/2013] [Accepted: 09/25/2013] [Indexed: 11/11/2022]
Affiliation(s)
- Fang Geng
- National R&D Center for Egg Processing; Huazhong Agricultural University; Wuhan Hubei P. R. China
| | - Xi Huang
- National R&D Center for Egg Processing; Huazhong Agricultural University; Wuhan Hubei P. R. China
| | - Nannan Yan
- National R&D Center for Egg Processing; Huazhong Agricultural University; Wuhan Hubei P. R. China
| | - Lili Jia
- National R&D Center for Egg Processing; Huazhong Agricultural University; Wuhan Hubei P. R. China
| | - Meihu Ma
- National R&D Center for Egg Processing; Huazhong Agricultural University; Wuhan Hubei P. R. China
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Qiu N, Liu W, Ma M, Zhao L, Li Y. Differences between fertilized and unfertilized chicken egg white proteins revealed by 2-dimensional gel electrophoresis-based proteomic analysis. Poult Sci 2013; 92:782-6. [DOI: 10.3382/ps.2012-02565] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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