Using gum Arabic in egg preservation
Dissertant
Thesis advisor
University
Omdurman Islamic University
Faculty
Faculty of Agriculture
Department
Department of Poultry Production
University Country
Sudan
Degree
Master
Degree Date
2005
English Abstract
The present study was conducted to evaluate the effect of storage and coating the eggshell with gum Arabic solution on the shelf life of the eggs.
A total of 142 eggs from apparently healthy hens, Bovan, 60 weeks old vaccinated against Marek disease, infectious bronchitis, Newcastle disease, gumporo, fowl pox, were used in the present study.
The eggs were randomly divided into five groups, the first group was the fresh eggs (control group), containing 22 eggs, 10 for determination of egg quality, 6 for determination of the nutritive value, the remaining 6 were used for the detection of microorganisms invasion.
The rest of the eggs (120 eggs) were divided into four groups (A, B, C, and D) 30 eggs / group, two groups of those (B and D) having shells coated with a solution of gum Arabic (7gram in100ml water), the other two groups were not treated (A and C).
Two of the groups (B and A) were stored in refrigerator (5-7 OC).
The remaining two groups (D and C) were stored at room temperature (35-45 OC).
The four groups were stored for five weeks.
The parameters measured for each group were: The egg weight, the nutritive value of the eggs (dry matter, crude protein, fat, ash), the egg quality (albumen height, yolk height, yolk diameter), the microbiological test for detection of microorganism invasion.
The result of this study showed that storage in refrigerator reduced the weight loss of the eggs.
Treatment B (coated the eggshell with gum Arabic solution and stored those eggs in refrigerator) showed a similar values of the dry matter and protein content as the fresh eggs.
Fat and ash content were not significantly affected (P > 0.05) by the four treatments.
Storage of eggs in refrigerator whether egg shell coated with gum Arabic solution or not, had a better egg quality (albumen height, yolk height, yolk diameter).
Where as the storage of eggs at room temperature adversely affected the egg quality.
However, there was no bacterial invasion for the control group and the four treatments.
Main Subjects
Topics
No. of Pages
41
Table of Contents
Table of contents.
Abstract.
Chapter One : Introduction.
Chapter Two : Literature rreview.
Chapter Three : Materials and methods.
Chapter Four : Results.
Chapter Five : Discussion.
References.
American Psychological Association (APA)
Yusuf, Rasha Bashir Ahmad. (2005). Using gum Arabic in egg preservation. (Master's theses Theses and Dissertations Master). Omdurman Islamic University, Sudan
https://search.emarefa.net/detail/BIM-364148
Modern Language Association (MLA)
Yusuf, Rasha Bashir Ahmad. Using gum Arabic in egg preservation. (Master's theses Theses and Dissertations Master). Omdurman Islamic University. (2005).
https://search.emarefa.net/detail/BIM-364148
American Medical Association (AMA)
Yusuf, Rasha Bashir Ahmad. (2005). Using gum Arabic in egg preservation. (Master's theses Theses and Dissertations Master). Omdurman Islamic University, Sudan
https://search.emarefa.net/detail/BIM-364148
Language
English
Data Type
Arab Theses
Record ID
BIM-364148
