Estimation of egg freshness using S-ovalbumin as an indicator

Huang, Q.; Qiu, N.; Ma, M. H.; Jin, Y. G.; Yang, H.; Geng, F.; Sun, S. H.
March 2012
Poultry Science;Mar2012, Vol. 91 Issue 3, p739
Academic Journal
The aim of this research was to study S-ovalbumin as a reference index for the freshness of commercial shell eggs in terms of equivalent egg age. The S-ovalbumin content, yolk index, albumen pH, and Haugh units were determined at the storage temperature of 25 and 37°C, respectively, using 85 fresh-laid eggs. A correlation analysis showed a high correlation coefficient of S-ovalbumin content to storage time as well as to the 3 frequently used freshness indices (Haugh unit, yolk index, and albumen pH). Furthermore, a prediction model of equivalent egg age at 25°C was established using S-ovalbumin content as an index on the basis of the correlation analysis. This study confirmed the possibility of using S-ovalbumin as a reference index to express commercial shell egg freshness as equivalent egg age.


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