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dc.contributor.authorOndrušíková, Sylvie
dc.contributor.authorNedomová, Šárka
dc.contributor.authorPytel, Roman
dc.contributor.authorCwiková, Olga
dc.contributor.authorKumbár, Vojtěch
dc.date.accessioned2021-06-15T00:02:13Z
dc.date.available2021-06-15T00:02:13Z
dc.date.issued2018
dc.identifier43915269
dc.identifier.issn1338-0230 Sherpa/RoMEO, JCR
dc.identifier.urihttps://repozitar.mendelu.cz/xmlui/handle/20.500.12698/1284
dc.description.abstractThe aim of this research was to monitor selected quality parameters of Japanese quails (Coturnix coturnix japonica) - the loss of egg weight, changing yolk and white index, Haugh units, egg yolks color. Quail eggs were stored for 0, 1, 2, 4, 6 and 8 weeks at 4 oC. The weight of the quail eggs ranged from 11.67 to 12.27 g. The ratio of the shell range 7.60 to 8.16 % (resp. 0.89 - 0.96 g), ratio of egg white from 59.33 to 62.10 % (resp. 6.31 - 6.66 g) and a ratio yolk of 30.13 - 32.88 % (resp. 3.68 - 3.91 g). The lost of egg weight ranged from 0.47 to 2.93 % during the quail eggs storage, corresponding to a weight loss of 0.26 - 0.58 g of the total weight of the eggs. The average values of the yolk index ranged from 42.67 - 48.53 % and the average values of the quail egg white index ranged from 6.77 to 11.35 %. The average Haugh units were set between 56.93 and 73.72. The color of quail egg yolk was determined using the La Roche scale with the most frequent value 3. During the quail eggs storage, a statistically significant difference was found with most of the quality traits observed.en
dc.format560-565
dc.publisherZdruzenie HACCP Consulting
dc.relation.ispartofPotravinárstvo
dc.relation.urihttps://doi.org/10.5219/949
dc.rightsCC BY 3.0
dc.rights.urihttps://creativecommons.org/licenses/by/3.0/
dc.subjectquail eggsen
dc.subjectegg quality parametersen
dc.subjectstorage timeen
dc.subjectstorage temperatureen
dc.titleEffect of different storage times on Japanese quail egg quality characteristicsen
dc.typeJ_ČLÁNEK
dc.date.updated2021-06-15T00:02:13Z
dc.description.versionOA
local.identifier.doi10.5219/949
local.identifier.scopus2-s2.0-85055698079
local.number1
local.volume12
local.identifier.obd43915269
local.identifier.e-issn1337-0960
dc.project.IDAF - IGA - 2017 - tym006
dc.project.IDED4.1.00/04.0135
dc.project.IDVliv aditiv na reologické chování potravin a surovin určených k jejich výrobě
dc.project.IDVýukové a výzkumné kapacity pro biotechnologické obory a rozšíření infrastruktury
dc.identifier.orcidOndrušíková, Sylvie 0000-0002-6608-0889
dc.identifier.orcidNedomová, Šárka 0000-0001-8840-7849
dc.identifier.orcidPytel, Roman 0000-0001-6500-1918
dc.identifier.orcidCwiková, Olga 0000-0003-0175-3402
dc.identifier.orcidKumbár, Vojtěch 0000-0003-3987-4613
local.contributor.affiliationAF


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Except where otherwise noted, this item's license is described as CC BY 3.0