계란 농후난백의 높이 측정부위에 따른 Albumen Index와 Haugh Unit의 변화 = Changes of Albumen Index and Haugh Unit by the Different Position of Thick Albumen Height of Eggs Measured

다국어 초록 (Multilingual Abstract)

This experiment was conducted to investigate the change of egg qualify by the height of thick albumen of egg, storage temperature and storage period. The albumen index and Haugh unit were measured and compared among five different storage periods(0, 2, 4, 6, and 10 days), four different storage temperatures(<TXT>$15^{\circ}C$</TXT> , <TXT>$20^{\circ}C$</TXT> , <TXT>$25^{\circ}C$</TXT> and <TXT>$30^{\circ}C$</TXT> ), and five different Parts(0, 3, 6, 9, and 12 mm) aparted from egg yolk. The albumen index and Haugh unit were as follows: the albumen index of eggs was significantly(P<0.01) different by the storage temperature and by the measuring position of thick albumen of eggs. It means that the albumen index can be differed by the measuring position of thick albumen even if eggs have a same qualify. For measuring egg qualify in this country, it should be announced that which Parts in thick albumen of eggs are measured. The albumen index of fresh eggs was 0.16. However, the index when measured at 3 hour after oviposition was lower than 0.16. Therefore, it indicates that the criterion of 0.06 lower than 0.16 is required to set for considering practical point during the marketing periods of eggs. When the criterion of albumen index puts 0.06, it is as 100%. Therefore, eggs can be kept the same quality for 6, 4 and 2 days when eggs were stored at <TXT>$15^{\circ}C$</TXT> , <TXT>$20^{\circ}C$</TXT> and 25 ~<TXT>$30^{\circ}C$</TXT> , respectively. When the criterion of Haugh unit score puts 79 as 100%, the eggs can be maintained the quality for 6, 4, and 2 days when eggs are stored at <TXT>$15^{\circ}C$</TXT> , <TXT>$20^{\circ}C$</TXT> and 25~<TXT>$30^{\circ}C$</TXT> , respectively. When the criterion of Haugh unit 55 as 100%, the eggs can be maintained the same quality for 10, 8 and 2 days when eggs are stored at <TXT>$15^{\circ}C$</TXT> , <TXT>$20^{\circ}C$</TXT> and 25~<TXT>$30^{\circ}C$</TXT> , respectively. From the experimental results, it can be considered that calculathing egg quality by the height of thick albumin of eggs which was measured at the attachment Parts of thick albumin layer and yolk of eggs was most reasonable and suitable when considering the marketing periods of eggs.