Choux Pastry Made from Egg Groups based on the Hen Age and Shelf Life of the Eggs

Dany Iman Santoso, Ita Fatkhur Romadhoni, Rachmad Ramadhan Yogaswara

Abstract


This study examines that hens' age and egg freshness affect water activity (aw) and moisture content (MC). Both also impress the quality and shelf life of choux pastry. Eggs are purchased freshly hatched and stored at ambient temperature for a few days, as is customary. This study measured egg quality before the dough-making process. Then, this study made choux dough by the same recipe and time and grouped it by the hen's age. This study also measured the choux surface temperature simultaneously after the baking process finished. Egg quality indicated albumen freshness, as described by weight loss and Haugh Unit (HU) graphs. And the grade fell over the storage time, as the falling weight loss and HU charts showed. The surface temperature indicates the MC value because temperature affects the water content in the choux. The MC graphs decreased at ten days for eggs of 5- and 16-week hens, while for 22-week hens, it did not decrease. Meantime, the relative humidity of the baker explains the aw of the choux. The aw charts decreased at 20 days for eggs of 16- and 22-week hens, while for the 5-week hens, it dropped at 30 days. Egg freshness affects MC and aw. The longer the egg storage time, the higher the MC and aw. Low MC and aw charts indicate high choux pastry quality and long choux shelf life. Young hens have a longer egg storage time.

Keywords


Hens age; egg freshness; water activity; moisture content; storage time.

Full Text:

PDF

References


A. Ianni, F. Palazzo, L. Grotta, D. Innosa, C. Martino, F. Bennato, G. Martino, “Chemical-nutritional parameters and volatile profile of eggs and cakes made with eggs from ISA Warren laying hens fed with a dietary supplementation of extruded linseed,†Asian-Australas J Anim Sci, vol. 33, no. 7, pp. 1191–1201, 2020.

V. Feddern, M. C. De Prá, R. Mores, R. da Silveira Nicoloso, A. Coldebella, P. G. de Abreu, “Egg quality assessment at different storage conditions, seasons and laying hen strains,†Ciência e Agrotecnologia, vol. 41, no. 3, pp. 322–333, Jun 2017.

E. Nematinia, S. A. Mehdizadeh, “Assessment of egg freshness by prediction of Haugh unit and albumen pH using an artificial neural network,†J Food Measure Charact, vol. 12, pp. 1449–1459, 2018.

P. G. S. Pires, A. F. R. Leuven, C. H. Franceschi, G. S. Machado, P. D. S. Pires, P. O. Moraes, L. Kindlein, I. Andretta, “Effects of rice protein coating enriched with essential oils on internal quality and shelf life of eggs during room temperature storage,†Poultry Sci, vol. 99, pp. 604–611, 2020.

Y. Wang, Z. Wang, Y. Shan, “Assessment of the relationship between ovomucin and albumen quality of shell eggs during storage,†Poultry Sci, vol. 98, pp. 473–479, 2019.

S. M. Yimenu, J. Koo, J. -Y. Kim, J. -H. Kim, B. -S. Kim, “Kinetic modeling impacts of relative humidity, storage temperature, and air flow velocity on various indices of hen egg freshness,†Poultry Sci, vol. 97, pp. 4384–4391, 2018.

B. Vanmontree, T. Treeamnuuk, K. Jaito, N. Prangpru, K. Treeamnuk, “Effect of hydrostatic pressure and vacuum on characteristics of century egg,†Int J Food Eng, vol. 3, no. 2, pp. 122–126, Dec. 2017.

W. Luo, H. Xue, C. Xiong, J. Li, Y. Tu, Y. Zhao, “Effects of temperature on quality of preserved eggs during storage,†Poultry Sci, vol. 99, pp. 3144–3157, 2020.

K. Drabik, J. Batkowska, T. Próchniak, and B. Horecka, “Citric acid as a factor limiting changes in the quality of table eggs during their storage,†Poultry Sci, vol. 100, pp. 100995, 2021.

B. Yang, G. Zhao, L. Wang, S. Liu, J. Tang, “Effects of the Agaricus bisporus stem residue on performance, nutrients digestibility and antioxidant activity of laying hens and its effects on egg storage,†Asian-Australas J Anim Sci, Received Nov. 5, 2019, Accepted February 25, 2020, https://doi.org/10.5713/ajas.19.0853.

J. VlÄková, E. Tůmová, K. Míková, M. Englmaierová, M. Okrouhlá, D. Chodová, “Changes in the quality of eggs during storage depending on the housing system and the age of hens,†Poultry Sci, vol. 98, pp. 6187–6193, 2019.

A. Filipiak-Florkiewicz, K. Dereń, A. Florkiewicz, K. Topolska, L. Juszczak, E. Cieślik, “The quality of eggs (organic and nutraceutical vs. conventional) and their technological properties,†Poultry Sci, vol. 96, pp. 2480–2490, 2017.

C. G. Burca-Busaga, N. Betoret, L. Seguí, E. Betoret, C. Barrera, “Survival of Lactobacillus salivarius CECT 4063 and stability of antioxidant compounds in dried apple snacks as affected by the water activity, the addition of trehalose and high-pressure homogenization,†Microorganisms, vol. 8, pp. 1095, 2020.

Y. V. García-Tejeda, E. García-Ermenta, J. M. Martínez-Audello, V. Barrera-Figueroa, “Determination of the structural stability of a premix powder through the critical water activity,†Food Measure, vol. 13, pp. 1323–1332, 2019.

L. P. Mshelia, J. Selamat, N. I. P. Samsudin, M. Y. Rafii, N. -A. A. Mutalib, N. Nordin, F. Berthiller, “Effect of temperature, water activity and carbon dioxide on fungal growth and mycotoxin production of acclimatized isolates of Fusarium verticillioides and F. graminearum,†Toxins, vol. 12, pp. 478, 2020.

V. Alonso, L. Cavaglieri, A. J. Ramos, A. Torres, S. Marin, “Modelling the effect of pH and water activity in the growth of Aspergillus fumigatus isolated from corn silage,†J App Microbiology, vol. 122, pp. 1048–1056, 2017.

J. Krulj, S. Markov, A. BoÄarov-StanÄić, L. Pezo, J. Kojić, N. ĆurÄić, E. Janić-Hajnal, M. Bodroža-Solarov, “The effect of storage temperature and water activity on aflatoxin B1 accumulation hull-less and hulled spelt grains,†J Sci Food Agric, vol. 99, no. 7, pp. 3703–3710, 2019.

C. Wang, H. Yin, Y. Zhao, Y. Zheng, X. Xu, and J. Yue, “Optimization of high hydrostatic pressure treatments on soybean protein isolate to improve its functionality and evaluation of its application in yogurt,†Foods, vol. 10, pp. 667, 2021.

S. Gong, B. Xu, X. Gu, W. Li, Y. Yu, W. Zhang, Z. Wang, “Study on the effects of sugar alcohols and Angelica keiskei flour on cookie quality, antioxidant, and nutrition,†Cereal Chem, vol. 97, pp. 714–722, 2020.

Y. Moriya, Y. Hasome, K. Kawai, “Effect of solid fat content on the viscoelasticity of margarine and impact on the rheological properties of cookie dough and fracture property of cookie at various temperature and water activity conditions,†Food Measure, vol. 14, pp. 2939–2946, 2020.

T. J. Woodbury, A. L. Lust, L. J. Mauer, “The effects of commercially available sweeteners (sucrose and sucrose replacefs) on wheat starch gelatinization and pasting, and cookie baking,†Food Science, vol. 86, no. 3, pp. 687–698, 2021.

M. Sramek, B. Woerz, H. Horn, J. Weiss, R. Kohlus, “Inactivation kinetics of invertase in honey and honey-glucose syrup formulations: effects of temperature and water activity,†J Sci Food Agric, vol. 97, no. 4, pp. 1178–1184, 2017.

Y. I. Maldonado-Astudillo, J. Jiménez-Hernández, G. Arámbula-Villa, V. Flores-Casamayor, P. Ãlvarez-Fitz, M. Ramírez-Ruano, R. Salazar, “Effect of water activity on extractable polyphenols and some physical properties of Hibiscus sabdariffa L. calyces,†Food Measure, vol. 13, pp. 687–696, 2019.

J. Ahmed, L. Thomas, A. Al-Hazza, “Effects of frozen storage on texture, water mobility and baking quality of brown wheat flour/β-glucan concentrate Arabic bread dough,†Food Measure, vol. 15, pp. 1258–1269, 2021.

Y. C. Liu, T. H. Chen, Y. C. Wu, F. J. Tan, “Determination of the quality of stripe-marked and cracked eggs during storage,†Asian-Australas J Anim Sci, vol. 30, no. 7, pp. 1013–1020, 2017.

S. C. Pycarelle, G. M. Bosmans, B. Pareyt, K. Brijs, and J. A. Delcour, “The role of intact and disintegrated egg yolk low-density lipoproteins during sponge cake making and their impact on starch and protein mediated structure setting,†Foods, vol. 10, pp. 107, 2021.

H. Liu, Q. Yu, C. Fang, S. Chen, X. Tang, K. M. Ajuwon, R. Fang, “Effect of selenium source and level on performance, egg quality, egg selenium content, and serum biochemical parameters in laying hens,†Foods, vol. 9, pp. 68, 2020.

E. Stavropoulou, E. Bezirtzoglou, “Predictive modeling of microbial behavior in food,†Foods, vol. 8, pp. 654, 2019.

K. Ferysiuk, K. M. Wójciak, M. Materska, “Phytochemical profile of Silybum marianum (L.) Gaertn. and Graminis rhizoma and its influence on the bioactivity and shelf life of industrially produced pâté,†Int J Food Sci Tech, vol. 55, pp. 1586–1598, 2020.

S. Jiang, T. Zhu, D. Jia, J. Yao, Y. Jiang, “Effect of egg freshness on their automatic orientation,†J Sci Food Agric, vol. 98, no. 7, pp. 2642–2650, 2017.




DOI: http://dx.doi.org/10.18517/ijaseit.12.4.13753

Refbacks

  • There are currently no refbacks.



Published by INSIGHT - Indonesian Society for Knowledge and Human Development