Effect of storage period on the quality of table eggs
The research aim was to determine effect of storage period (measured on the 1st day and 28th day) on the quality of conventional table eggs and omega-3 eggs. The research was carried out on 120 eggs, of which 60 were conventional and 60 were produced within omega-3 production system. Research results showed that the storage period of conventional eggs significantly affected (P<0.05) increase of albumen and yolk pH, as well as aging rate, while reducing the values of albumen height, HU, yolk color and value number. Analysis of external and internal quality of omega-3 eggs indicated that the storage period significantly affected (P<0.05) increase of albumen and yolk pH and aging rate, and reduced values for egg shell strength and thickness, albumen height, HU, and value number of stored eggs. Lipid oxidation was significantly higher in eggs stored for 28 days at 4 °C if compared to fresh eggs (P<0.05).