SciELO - Scientific Electronic Library Online

vol.26 issue4Functional properties optimization of protein mixtures in a model systemDiameter stem growth and phenology of Tabebuia Rosea (Bertol.) DC. in Costa Grande, Guerrero, Mexico author indexsubject indexsearch form
Home Pagealphabetic serial listing  

Services on Demand




Related links

  • Have no similar articlesSimilars in SciELO


Acta universitaria

On-line version ISSN 2007-9621Print version ISSN 0188-6266


BARRERAS SERRANO, Alberto et al. Temperature and shelving period effect on albumin height and color of supermarket eggs sold in northwest Mexico. Acta univ [online]. 2016, vol.26, n.4, pp.12-18. ISSN 2007-9621.

Changes in albumin height and yolk color of supermarket eggs were determined by a regression model with dummy variables after periods of 1, 3 and 6 days. A first group included eggs stored above 25 ºC, while the second included eggs stored below 25 ºC. It was found that although on day one, eggs in both group were classified in the highest quality category, after six days a reduction in albumin height placed both groups in the second quality classification. However, it was found that percentage loss for group below 25 ºC was smaller than reduction in group above 25 ºC. Percentage of change in yolk color measured by L* a* and b* was smaller for the group above 25 ºC. Results indicate that when temperature in a supermarket reaches 25 ºC or more, eggs should not be stored for more than six days.

Keywords : Egg; albumin height; color; temperature, storage.

        · abstract in Spanish     · text in English     · English ( pdf )