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The effect of primary treatments on the quality of table eggs during refrigerated storage

تأثير المعاملات الأولية في صفات جودة بيض المائدة (تربية أقفاص) خلال التخزين المبرد

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 Publication date 2012
and research's language is العربية
 Created by Shamra Editor




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The aim of present research was to study chemical, microbial and sensory changes of commercial eggs during refrigerated storage and after treatment with two different chlorinated water concentrations (100 ppm and 200 ppm) and two different temperatures (20ºC and 40ºC) for 1 minute. Microbial analysis showed that all eggs samples were free of Pseudomonas, Salmonella, E.coli bacteria, molds and yeasts. The best treatment was (100 ppm at 20 °C), followed by treatment with 100 ppm at 40 ° C and the third one was control sample.


Artificial intelligence review:
Research summary
تهدف هذه الدراسة إلى تقييم تأثير المعاملات الأولية المختلفة على جودة بيض المائدة خلال التخزين المبرد. تم استخدام تركيزين مختلفين من الماء المكلور (100 و 200 جزء في المليون) ودرجتي حرارة مختلفتين (20 و 40 درجة مئوية) لمدة دقيقة واحدة. أظهرت النتائج أن جميع المعاملات كانت خالية من بكتيريا Pseudomonas و Salmonella و E.coli والخمائر والفطريات. كانت أفضل النتائج للبيض المغسول بتركيز 100 جزء في المليون عند درجة حرارة 20 درجة مئوية، تليها المعاملة بتركيز 100 جزء في المليون عند درجة حرارة 40 درجة مئوية، وأخيراً المعاملة الشاهدة (البيض غير المعامل). أظهرت التحليلات الكيميائية عدم وجود اختلافات كبيرة بين المعاملات، بينما أظهرت التحليلات الحسية أن البيض المغسول بتركيز 100 جزء في المليون عند درجة حرارة 20 درجة مئوية حافظ على أفضل الخصائص الحسية مقارنة بالمعاملات الأخرى.
Critical review
دراسة نقدية: رغم أن الدراسة قدمت نتائج مفيدة حول تأثير المعاملات الأولية على جودة بيض المائدة، إلا أن هناك بعض النقاط التي يمكن تحسينها. أولاً، كان من الأفضل توسيع نطاق الدراسة لتشمل تركيزات أخرى من الكلور ودرجات حرارة مختلفة لمعرفة تأثيرات أوسع. ثانياً، لم يتم التطرق بشكل كافٍ إلى تأثير هذه المعاملات على القيمة الغذائية للبيض، وهو جانب مهم يجب مراعاته. ثالثاً، كان من الممكن تحسين تصميم الدراسة بإضافة مجموعة أكبر من العينات لضمان دقة النتائج. وأخيراً، كان من الممكن استخدام تقنيات تحليلية أكثر تطوراً لتقديم نتائج أكثر دقة وشمولية.
Questions related to the research
  1. ما هي أفضل معاملة للحفاظ على جودة بيض المائدة خلال التخزين المبرد؟

    أفضل معاملة كانت غسل البيض بتركيز 100 جزء في المليون من الماء المكلور عند درجة حرارة 20 درجة مئوية.

  2. ما هي البكتيريا التي كانت جميع المعاملات خالية منها؟

    جميع المعاملات كانت خالية من بكتيريا Pseudomonas و Salmonella و E.coli والخمائر والفطريات.

  3. هل كانت هناك اختلافات كبيرة في التركيب الكيميائي بين المعاملات المختلفة؟

    لا، لم تكن هناك اختلافات كبيرة في التركيب الكيميائي بين المعاملات المختلفة.

  4. ما هي التوصية الرئيسية للدراسة فيما يتعلق بغسل البيض المعد للتخزين الطويل؟

    يوصى بغسل البيض المعد للتخزين الطويل بتركيز كلور أقل من 100 جزء في المليون ودرجة حرارة ماء الغسيل لا تتجاوز 6 درجات مئوية أعلى من درجة حرارة البيضة.


References used
AOAC. 2000. Official methods of analysis of AOAC international, 17th Edition. USA
Banwart, G. J. 1998. Basic Food Microbiology. 2ed., Chapman & Hall, New York, 393-409P
Baumler, A. J., M. B Hargsb and R. M. Tsolis. 2000. Tracing the origins of Salmonella out breaks. Science (287), 50-52
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