الفهرس 
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Abstract
One of the most important sources of food for humans is considered to be table eggs. Although people are used to eating eggs from many other animals, chicken eggs, often known as table eggs, are the most common. Eggs are consumed more frequently around the world every year as a result of their exquisite flavor, varied uses in food preparation, and creation of a variety of food products. Eggs are utilized as food and as functional ingredients in other food items, making up a sizeable portion of the world’s food industry. Egg albumen can be used as an emulsifier and foaming agent in a variety of dishes. It is widely known that eggs are regarded as particularly perishable goods due to the fact that they can quickly lose their internal quality due to the loss of moisture and carbon dioxide via the pores of the eggshell as a result of inappropriate and poorly managed storage practices. Table eggs can take part in the production of food since they possess important functional characteristics. These characteristics include the ability to freeze when heated, which enables them to be used in the creation of a wide variety of cakes, as well as the structural modification of their texture during whisking, which enables them to be used in many delicate foods like sponge cake, and the yolk’s emulsifying properties, which allow it to perform a variety of tasks, such as the creation of several sauces and mayonnaise. Numerous factors influence the level of egg quality. A few of the factors that are related to how much the quality of table eggs degrades are time, temperature, humidity, and handling. These factors may cause the inner quality of the eggs to decline. Egg preservation depends on controlling the temperature and relative humidity of the storage environment as well as minimizing moisture loss, which is controlled by utilizing the proper packaging strategy (using edible coatings on the shell for example). In poor countries, chilling is rarely used to protect the internal integrity of eggs; instead, egg coating treatment is an alternative that is equally effective. In Egypt and many other countries around the world, eggs are kept and displayed for sale in places that lack the right environmental conditions (high temperatures, high relative humidity, or in direct sunlight), which has a negative impact on the weight of eggs as well as their nutritional value, functional properties, and shelf life. This study was conducted to gain a better understanding of how storage conditions (temperatures and time) and a palatable, environmentally friendly covering affect the functional characteristics and attributes of eggs as well as the quality of particular food products made from eggs.
The objectives of this inquiry are as follows:
1. Ascertain the effects of temperature and time on the quality of table eggs during storage.
2. Examine how the handling of edible packaging affects the quality of table eggs.
3. Examine how various aspects of product preservation, such as duration, temperature, and edible packaging, affect the quality of some products.
The data showed that:
Eggs stored at high temperatures (30°C) lost weight more quickly overall, whereas eggs kept in refrigerators lost weight much more slowly. The uncoated eggs showed the same pattern. Table eggs covered with Aloe Vera gel lost less weight than those that weren’t. This could be as a result of the shell spores helping the eggs expel moisture and gases. The egg white’s carbonic acid decomposes into carbon dioxide and water. The egg white thins and becomes more watery as the carbon dioxide escapes through the egg shell pores, which causes the egg to lose weight. Eggs with coating lost noticeably less weight than eggs without coating.
Following the storage time, the egg sample maintained in the refrigerator lost weight by just about 10% as opposed to 26% for the sample held at 30°C.
For example, when eggs are improperly stored, moisture and carbon dioxide are lost via the pores in the shell, which has a negative effect on the quality of the albumen and yolk and results in weight loss in the eggs.
The information revealed that both the coated and untreated table eggs’ moisture content values decreased over time and at two different temperatures (4°C and 30°C) (6 months). In comparison to the other treatments, the rate of decrease was significantly higher in the eggs held at a high temperature (30°C) and in the uncoated eggs. After two months of storage at (30°C), the samples’ moisture content for the uncoated and coated egg samples fell from 75.40% to 65.69% and 69.29%, respectively. While for the samples kept at 4°C, the moisture content dropped to 64.47% for the uncoated table eggs and 69.70% for the coated ones after 6 months of storage, respectively.
The information demonstrated that as storage time extended, the pH values for the tested (covered and uncoated) eggs (yolk, albumin, and whole) rose. An egg’s pH does, in fact, change with time. When an egg is laid, its pH is almost neutral, averaging around 6.6 across the entire egg.
Refrigeration-based storage decreases the pH shift, which also slows the rate at which the thick egg white thins. Eggs’ pH is typically steady and has no effect on how food products are made.
According to the findings, the total acidity of all table eggs (covered and uncoated) increased over the course of the storage period. The rate of increment was larger in the samples stored at high temperature (30 C) during the first two months of storage than in the samples stored under refrigeration. Aloe vera gel was applied to table eggs in the interim, slowing the rate at which the total acidity increased.
The gathered information demonstrated that every sample under examination decreased in yolk index over the course of storage. In comparison to samples stored at 4 C, the rate of reduction was much higher in samples stored at high temperature (30 C). The yolk index value was 0.45 at the commencement of storage, indicating that the eggs were of a very high level of freshness. The findings also demonstrated that the Haugh values for all samples decreased as the storage duration went on. The samples (coated and uncoated) held at high temperature, which reached 51.13 and 53.35 after two months of storage, saw a substantially higher rate of decrease. The Haugh unit values for the samples kept at low temperatures, however, were 64.09 and 68.20, respectively, for the identical treatment. from the above findings one could say that, both treatment with Aloe vera gel and storage at low temperature had positive effect on the yolk index value and the Haugh unit value of table eggs.
The data revealed that as storage time increased, all samples under investigation’s foaming capability and foam stability decreased. While this was going on, samples stored at 4°C exhibited higher foaming capacity values and foam stability than samples stored at 30°C. Additionally, compared to the uncoated samples, the samples coated with Aloe vera gel had somewhat greater foaming capacity and foam stability values.
According to the results, the overall number of bacteria increased across all samples as storage duration increased. The data additionally demonstrated a rise in the overall bacterial count for table egg samples kept at high temperature (30 C) in comparison to samples kept in a refrigerator. Regardless of the storage temperature, coating samples with Aloe vera gel had a negative impact on the overall bacterial count.
The data demonstrated that the storage temperature, time, and coating treatment had a significant impact on the sensory assessment values. The panelists’ ratings of all the samples decreased over the course of storage and evaluation. The impact of temperature was substantially greater than that of coating application and storage duration. The results showed that, when compared to goods manufactured from eggs held at 4°C, the cake and mayonnaise samples made from eggs stored at 30°C had the lowest assessment scores for color, taste, texture, odor, and overall acceptability. The researcher cannot produce anything after the third month of storage since the eggs that were kept at a high temperature of 30°C have spoiled. Due to the unfavorable effects of the storage temperature on the foaming capacity and foam stability, the texture of the cake was lumpy rather than spongy as planned, and the color and texture of the mayonnaise were not very satisfactory.