Akademik Veri Yönetim Sistemi
2025 INTERNATIONAL POULTRY SCIENTIFIC FORUM,The Southern Poultry Science Society 46th Annual Meeting The Southern Conference on Avian Diseases 66th Annual Meeting, Georgia, Amerika Birleşik Devletleri, 27 - 28 Ocak 2025, ss.117-118, (Özet Bildiri)
This study evaluated the organoleptic properties, color, and microbiological quality of eggs cold-smoked with oak or cherry wood chips for 15 minutes prior to hard boiling. Fresh, medium-sized eggs (n=10) from 60-week-old hens were smoked in an airtight chamber and assessed by a panel (n=10) using 5- and 9-point scales. Color was measured via colorimetry, and data were analyzed using one-way ANOVA. Cherry-smoked eggs showed lower appearance (P<0.05) and taste scores (P<0.05) compared to control and oak-smoked eggs, with reduced purchase intent (P<0.05). Cold-smoked egg yolks had lower lightness and yellowness compared to non-smoked eggs (P<0.05). Cherry smoke significantly increased redness and yellowness but decreased lightness in egg whites and yolks compared to non-smoked eggs. Oak-smoked eggs received higher overall liking scores, closely resembling non-smoked eggs. Microbiological analysis revealed a significant reduction in mesophilic aerobic bacteria on cherry-smoked eggshells after 8 days of room-temperature storage. In conclusion, oak smoke enhanced sensory qualities, while cherry smoke improved microbial safety of eggs.