Vliv vybraných faktorů skladování na jakostní parametry křepelčích vajec

Abstract

This thesis dealt with the monitoring of selected quality parameters of quail eggs (the lost of egg weight, index, egg-shaped, the percentage of yolk, albumen and shell of the total weight of quail eggs, changing the height yolk and white index, Haugh Units, colour egg yolks and pH yolk, albumen and egg melange) stored for 0, 1, 2, 4, 6 and 8 weeks at the temperature of 4°C. In total 120 samples Japanese quail (Coturnix coturnix japonica) eggs were analysed. The lost of mail eggs during storage range 0,47 - 2,93% which corresponding with weight loss of 0,26 to 0,58 g. The average value of the ratio albumen quail eggs ranged 43,60 - 48,53 %. The percentage of yolk increased from 31,79% to 32,88 %. The average value of the index whites ranged from 6,77 to 11,35 %. The percentage of egg white during storing first rose from 9,37 % to 11,35 %, and there after decreased to a value of 6,77 %. Average values Haugh Units ranged from 56,93 to 73,72. The colour of yolk quail eggs was determined the most frequent value 3. During storage for most of the quality parameters found a statistically significant difference