Publications by authors named "Ji-Hoon An"
Effect of the storage temperature on the quality of eggs inoculated with Enteritidis onto shell.
Food Sci Biotechnol
April 2024
This study explored the temperature-dependent effect on the growth characteristics of Enteritidis (SE) on eggshell toward identifying an appropriate storage temperature for unwashed eggs in an actual distribution environment. Among the test storage temperatures (10 °C, 25 °C, and 35 °C), 25 °C was determined to be an appropriate storage temperature, with no effect of changing temperature on the control of SE on eggshell. Regarding the effect of the temperature on egg quality, the quality indicators of egg such as Haugh unit, yolk index, albumin index, and albumin pH were significantly maintained.
View Article and Find Full Text PDFArticle Synopsis
- * Eggs were stored at temperatures up to 35°C, but those kept at 10°C after exposure showed improved quality, suggesting that refrigeration during distribution is key for maintaining egg quality.
- * The findings revealed that washed eggs could retain class B quality for 37 days beyond the sell-by-date at 15°C, while unwashed eggs lasted roughly 20 days at higher temperatures, highlighting the need for specific guidelines for unwashed eggs.