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Change in egg protein during storage.

[In German. / En allemand.]

Author(s) : SCHÄFER A., DREWES W., SCHWÄGELE F.

Type of article: Article

Summary

Grade 3 (weight) eggs from White Leghorn Linie Shaver hens were stored up to 6 weeks. Relative humidity was 60% and temperature was 5, 20 and 30 deg C for all groups. Every week, 8 eggs of the 5 to 20 deg C groups and 3 eggs of the 30 deg C group were analysed. No change in weight or specific activity was found in lysozymes or conalbumin during storage. Microbial accounts were higher in stored egg white. Results show that this is not due to a reduced activity of the lysozymes or conalbumin, antimicrobial proteins of the eggwhite. VMO1 and VMO2 protein contents decrease in the vitellus membrane during storage. This might have caused the vitellus to crush down. This could be a procedure for determining the egg age.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1997-1685
  • Languages: German
  • Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 35 - n. 132
  • Publication date: 1996/06
  • Document available for consultation in the library of the IIR headquarters only.

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