Farklı Depolama Koşullarında Saklanan Dört Genotipe Ait Yumurtaların Kalite ve Mikrobiyolojik Yönden Karşılaştırılması

Year 2024, Volume: 39 Issue: 1, 1 - 12, 28.06.2024

Fatma Yenilmez , Ayşen Bulancak , Nurten Yılmaz , Emine Uruk

Abstract

Bu çalışma yaz mevsiminde 56 haftalık Lohman Brown, Dekalb, Nick Chick ve Atabey (yerli) tavuklara ait toplam 880 adet yumurta ile yapıldı ve yumurtalar toptancı ve tüketici koşullarında 4 hafta süreyle depolandı. Yumurtaların dış ve iç kalite özellikleri ile küf-maya ve toplam bakteri düzeyleri ölçüldü. Yumurta kalite kriterleri sonuçları, Lohman yumurtalarının toptancı koşullarından daha az etkilendiğini gösterdi. Hough birimi yumurta iç kalite kriterlerinden en önemlilerinden bir tanesidir ve yerli Atabey yumurtalarının Hough biriminin toptancı koşullarından en az etkilenmiş olması albümin kalitesinin bir göstergesidir. Yumurta kabuğunun mikroorganizma yükü her iki koşulda da artmadı ve deney sonunda toplam mikroorganizma, küf ve maya miktarı genel olarak kabul edilebilir sınırlar içerisinde kaldı.

Keywords

Yumurta mikrobiyolojisi, yumurta kalitesi, raf ömrü

Ethical Statement

Etik Kurul Onay Belgesine İhtiyaç Yoktur

Comparison of Quality and Microbiology of Four Genotype Eggs under the Different Storage Conditions

Abstract

The present study was conducted a total of 880 eggs obtained from Lohman Brown, Decalb, Nick Chick and Atabey (Native Breed) hens, 56 weeks old age in the summer season. And eggs were divided into two groups which were stored in wholesaler conditions and consumer conditions for 4 weeks. External and internal quality traits of eggs and mold-yeast and total bacteria levels were measured. Egg quality criteria results suggest that Lohman eggs are less affected by wholesaler conditions. The native Atabey eggs Hough unit is an important indicator of albumin quality were least affected by wholesaler conditions. The microorganism load of the eggshell did not increase under both conditions and the total amount of microorganisms and mold and yeast was generally within acceptable limits at the end of the experiment.

Keywords

Egg microbiology, egg quality, shelf life, storage temperature

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