Vpliv površinskega nanosa propolisa, oljčnega in parafinskega olja na ohranjanje kakovosti prepeličjih jajc

Bregar, Renata (author), Terčič, Dušan (mentor)

V raziskavi smo proučevali učinkovitost treh premazov (propolis, oljčno olje, parafinsko olje) na kakovost prepeličjih jajc, ki smo jih skladiščili pri temperaturah 21,5 C (sobna temperatura) in 12,2 C (hladilnica) do 56 dni. Dodatno smo proučevali interakcije med temperaturo skladiščenja, trajanjem skladiščenja in uporabljenim premazom. V poskus smo skupno vključili 750 jajc japonskih prepelic. Polovico smo jih skladiščili v hladilnici, drugo polovico pri sobni temperaturi. Znotraj vsake od teh dveh skupin smo jajca naključno razdelili v naslednje štiri skupine: jajca brez premaza-kontrolna skupina, jajca potopljena v olivno olje, jajca potopljena v parafinsko olje in jajca premazana s propolisom. Po 7., 14., 21., 28., 42. in 56. dneh skladiščenja smo iz vsake od osmih skupin vzeli vzorec petnajstih jajc, ki smo jim določili fizikalne lastnosti. Jajca v kontrolni skupini in v skupini s propolisom so v času skladiščenja izgubila značilno (P  0,05) več mase kot jajca v skupini s parafinskim oziroma oljčnim oljem. V primerjavi z jajci v kontrolni skupini, so bile v jajcih iz skupine parafinsko olje izmerjene značilno (P  0,05) višje vrednosti višine gostega beljaka in izračunane značilno (P  0,05) večje vrednosti Haughovih enot. Najnižji pH beljaka je bil izmerjen pri jajcih potopljenih v oljčno olje in ta se je značilno (P  0,05) razlikoval od pH beljaka jajc v vseh preostalih poskusnih skupinah. Med jajci iz kontrolne skupine in jajci iz preostalih skupin ni bilo značilnih razlik v trdnosti jajčne lupine. Z vidika ohranjanja notranje kakovosti jajc (pH rumenjaka, pH beljaka, višina gostega beljaka, Haughove enote, premer rumenjaka) smo najboljše rezultate zabeležili pri jajcih, na katera smo nanesli parafinsko ali oljčno olje in jih kasneje skladiščili v hladilnici.

• Language: Slovenian
• Keywords: japonske prepelice, jajca, kakovost, ohranjanje, skladiščenje
• Work type: Master's thesis/paper
• Organization: BF - Biotechnical Faculty
• Year: 2018
• PID: 20.500.12556/RUL-100119
• COBISS.SI-ID: 4057480
• Publication date in RUL: 08.03.2018

Secondary language

• Language: English
• Title: Effect of propolis, olive and paraffin oil coatings on the quality characteristics of quail eggs

Abstract

The effectiveness of three coatings (propolis, olive oil, paraffin oil) on quality of quail eggs were evaluated during storage at 21.5 C (room temperature) and at 12.2 C (cold store) up to 56 days. The interactions between storage temperature, duration of storage and coating material used were also studied. In total 750 Japanese quail eggs were included in this experiment. Half the eggs were stored in a cold store, the other half were maintained in an air-conditioned room. In addition, eggs in each of two treatments were further randomly assigned to four treatments as follows: uncoated eggs-control group, eggs coated with olive oil, eggs coated with paraffin oil and eggs coated with propolis. At 7, 14, 21, 28, 42 and 56 days after lay, fifteen eggs from each of the eight groups were broken out to determine egg quality characteristics. Uncoated eggs and eggs coated with propolis had higher (P  0.05) weight loss during storage than eggs coated with olive oil or paraffin oil. Eggs coated with paraffin oil had higher (P  0.05) values for albumen height and Haugh units in comparison to uncoated eggs. Results found that eggs coated with olive oil maintained significantly (P  0.05) lower albumen pH compared with the uncoated eggs and eggs coated with propolis or paraffin oil. No significant difference was found in egg shell strength between coated and uncoated eggs. During storage the best results in terms of maintaining interior egg quality (yolk pH, albumen pH, albumen height, Haugh units, yolk diameter) were obtained in eggs coated with paraffin oil and olive oil under refrigerated storage.

• Keywords: Japanese quail, eggs, quality, preservation, storage