Kinetics of Deterioration of the Quality of Purebred Chicken Egg Meal During Storage
Merri Diana Rotinsulu1), Sjaloom Ester Sakul1)
1) Department of Animal Production, Faculty of Animal Husbandry, Sam Ratulangi University, Jalan Kampus, Bahu Manado, North Sulawesi, 95115, Indonesia
*Corresponding Email: [email protected] Submitted 20 February 2024; Accepted 8 March 2024
ABSTRACT
The research objective to determine quality of purebred chicken egg meal deteriorates during storage. The research method used experimental method, counting was a completely randomized design consisting of 5 treatments and 4 replications. As a treatment, the storage time for purebred chicken egg flour at room temperature is formulated as follows T0 (0 days), T1 (10 days), T2 (20 days), T3 (30 days) and T4 (40 days). The variables observed were water content, pH and total microbes. The results of analysis of variance showed that storage time at room temperature had a highly significant different effect (P<0.01) on the water content, pH and total microbes of purebred chicken egg flour. The results of the orthogonal polynomial test show that storage time at room temperature has a highly different linear effect on water content obtained by the equation Y=6.561+0.0177X, linear and quadratic on pH obtained by the equation Y=7.64+0.0095X+0.00015X2 and total microbial colonies of purebred chicken egg flour obtained by the equation Y=2686-0.0172X+0.0006X2. It can be concluded that the kinetics of deterioration in the quality of purebred chicken egg flour occurs 0.25% increase for water content and 0.25 increase for pH and 0.24 log cfu/g increase in the number of bacterial colonies during storage.
Key words: Cracked chicken eggs; egg flour; freeze drying; long storage time; purebred chicken egg meal
INTRODUCTION
Eggs are a livestock product that is widely consumed by the public and can be compared to other animal products. Egg products are easy to obtain, the price is relatively cheaper and have complete nutritional content such as protein, fat, carbohydrates, vitamins and minerals.
However, eggs, which have various advantages compared to other livestock products, are easily damaged, so handling, preservation and processing are needed so that the eggs can be stored longer. Cracked or broken eggs are often found in livestock, transportation and storage where eggs are easily damaged and spoiled.
One method that can be developed is by processing it into egg flour. Egg flour is fresh eggs that are made dry through a processing process so that egg flour remains raw eggs but has a lower water content consisting of less than 10%. Egg flour is made to increase shelf life without reducing nutritional value, the volume of ingredients becomes smaller. This makes egg flour more efficient in space and storage costs, egg flour also allows a wider marketing reach and has more diverse uses compared to fresh eggs (Winarno and Koswara, 2002). Storage of egg flour which is packaged and stored during the cooling process can make egg flour products last up to 150 days with the physical quality not changing much (Ratu et al, 2015). The determining factor for food shelf life is water content. This is because with a lower water content it can be stated that the product is microbiologically stable and can be stored safely for a long time (Guiné, 2018 in Karyadi et al., 2021).
Making egg flour can be done by drying, which is a method of removing the water content of food ingredients. The egg
drying process consists of several methods, including freeze drying. Freeze drying was chosen because it is suitable for the process of drying foodstuffs that are sensitive to high temperatures and can produce products with relatively higher quality compared to other drying where the product has a rigid structure due to the sublimation process, so that no shrinkage occurs when the product is dry and during rehydration the conditions are the same as the fresh product (Astuti, 2009). The freeze drying process is carried out in a vacuum at a very low temperature so that the evaporation process takes place by sublimation, namely from frozen water or the solid phase of ice directly to the vapor gas phase, without passing through the liquid phase (Soekarto, 2013).
Basically, the working principle of a freeze dryer can begin with the freezing process and continue with drying by removing or separating most of the water in the material which occurs through a sublimation mechanism (Hariyadi, 2013).
One use of eggs can be done by drying or flouring them into egg flour. Storage of dry egg flour products can be used at any time to make various foods and other purposes (Soekarto, 2013). Based on Hayuningtyas et al (2022), stated that the use of egg flour has advantages including being able to increase the nutritional needs of children and the potential for its use as an alternative protein source for ready-to-use therapeutic foods (RUTF). Apart from that, egg flour can be used in making cakes, custard, noodles and various cotton candies (Asghar and Abbas, 2012). Products in dry form such as egg flour products can be easily stored, so this research aims to determine how much influence storage time at room temperature has on water content, pH and total microbial colonies of purebred chicken egg flour.
*Corresponding author:
Merri Diana Rotinsulu Email: [email protected]
Department of Animal Production, Faculty of Animal Husbandry, Sam Ratulangi University, Jalan Kampus, Bahu Manado, North Sulawesi, 95115, Indonesia
How to cite:
Rotinsulu, M. D., & Sakul, S. E. (2024). Kinetics of Deterioration of the Quality of Purebred Chicken Egg Meal During Storage. Jurnal Ilmu dan Teknologi Hasil Ternak, 19 (1), 25-32
MATERIALS AND METHODS
Research Materials and Equipments This research used cracked purebred chicken eggs that are one day old as much as 100 eggs, Plate Count Agar, physiological NaCl solution, distilled water, alcohol 70%.
The equipments used a freeze dryer, refrigerator, analytical balance, oven, pH meter, desiccator, sieve and glassware.
Research Method
This research used an experimental method. Calculations used a Completely Randomized Design (CRD) (Steel and Torie, 1994) which consisted of 5 treatments
and 4 replications. If there are significantly different results then continue using the Orthogonal Polynomial test to obtain the equation used to test the treatment (storage time) on the resulting response (linear, quadratic). The treatment in this study was the storage time for egg flour at room temperature which was regulated as follows:
T0: 0 days T1: 10 days T2: 20 days T3: 30 days T4: 40 days
and the procedure for making egg flour can be seen in Figure 1.
Figure 1. Flowchart of egg flour processing
Research Variables 1. Water Content
Water content measurements were carried out using the heating method (100- 105 oC) for 6 hours until a constant weight was obtained (AOAC, 2006).
2. pH
pH measurement of using a pH meter and reading the pointer to a constant scale (AOAC, 2006).
3. Total Microbial Colonies
Total Plate Count (TPC) measurement of autoclaved PCA tools and media, diluted and incubated at 37 oC for 48 hours. The
number of microbes was calculated using a colony counter (Yunita et al., 2015).
RESULTS AND DISCUSSION
Data from measurements and calculations of the average water content, pH, total microbial colonies of chicken eggs stored for 10-50 days at room temperature can be seen in Table 1.
Effect of Storage Time on Water Content of Purebred Chicken Egg Meal
Table 1 showed the water content of egg flour was 6.48% at 0 days of storage (control), increasing with longer storage to
7.50% (40 days of storage). According to SNI 01-4323-1996 the maximum is 8%. The water content of chicken egg flour was obtained at 6.25-7.23% with different drying temperatures (Olayemi et al., 2016). The results of analysis of variance showed that storage time of 10-40 days had a highly significant different effect (P<0.01) on the
water content of purebred chicken egg meal.
The results of the orthogonal polynomial test for the effect of storage time on the water content of purebred chicken egg flour show that storage of 10-40 days has a highly significant different effect (P<0.01) linearly following the equation Y=6.561+0.0177X and can be seen in Figure 2.
Table 1. Average values of water content, pH and total microbial colonies of purebred chicken egg flour
Variable Storage Time (Days)
T0 (0 Days) T1 (10 Days) T2 (20 Days) T3 (30 Days) T4 (40 Days) Water Content (%) 6.480.261 6.830.045 7.160.045 7.300.364 7.500,205
pH 8.700.050 8.400.031 8.300.071 8.100.061 7.600,623
Total Microbial Colonies (log cfu/g) 2.590.048 2.730.023 2.770.008 2.880.013 3.880,019 Explanation: The ANOVA results for each variable are highly significantly different (p<0.01)
Figure 2. Functional relationship between storage time (X) and water content (Y) of purebred chicken egg flour
Figure 2 showed that the longer the egg flour is stored, the water content will increase following the equation Y=6.561+0.0177X. This increase in water content is an average of 0.25% due to the low water content of egg flour at 6.48% so that it can absorb environmental water with a high RH of around 70-80%. This is in line with the opinion of Desi and Darmawati (2018), that during the storage process there is a process of increasing or decreasing weight. This process is an adsorption
process or a desorption process. The higher the relative humidity value, the higher the equilibrium water content value. This is in line with Mosquera (2012) who stated that a very slow increase in water content occurs at low RH and a very fast increase in water content occurs at high RH.
This is supported by the statement of Mosquera (2012) which states that a very slow increase in water content occurs at low RH and a very rapid increase in water content occurs at high RH. According to
6,5 6,6 6,7 6,8 6,9 7 7,1 7,2 7,3 7,4
0 5 10 15 20 25 30 35 40 45
Y=6.561+0.0177X
Storage Time (Days) Water Content
Desi and Darmawati (2018), temperature factors and relative humidity are important for materials that are hygroscopic. An increase in RH will be followed by an increase in product water content which will affect product quality.
Effect of Storage Time on the pH of Purebred Chicken Egg Meal
Table 1 showed that the pH value of purebred chicken egg flour during storage at room temperature ranges from 7.60-8.70.
During storage at room temperature, the pH of chicken egg flour increased from 7.60 at 0 days of storage to 8.70 at 40 days of storage.
This is not much different from research by Wulandari and Arif (2022) which stated that the pH of egg flour with spray drying was 7.8 and drying using an oven obtained a pH value of 7.5 at 0 days.
Based on SNI 01-4323-1996 the pH value is 6.5 to 7.5. The results of analysis of variance showed that storage time at room temperature had a very significant effect (P<0.01) on the pH of purebred chicken egg flour and continued with the orthogonal polynomial test showed that storage time of 10-40 days had a highly significant effect (P<0.01) linearly and quadratically following Y=7.64+0.0095X-0.00015X2 and can be seen in Figure 3.
Figure 3. Functional relationship between storage time (X) and pH (Y) of purebred chicken egg flour
Figure 3 showed that the longer the egg flour is stored, the pH increases by an average of 0.25. This is due to microbial activity which produces alkaline compounds such as ammonia, carbonate and hydroxide, in addition to chemical reactions of egg components and the environment such as air, light or temperature. According to Purwaningsih et al. (2016) evaporation of CO2 gas in eggs causes increasing the pH.
Apart from that, pH affects food quality as well as storage and processing which can
cause several reactions such as chemical, microbial and enzymatic so it is necessary to monitor pH for food evaluation (Nwadi and Okonkwo, 2021).
Effect of Storage Time on the Number of Microbes in Chicken Egg Meal
Chicken egg meal microbes during storage at room temperature ranged from 2.53 - 3.88 log cfu/g. During storage at room temperature there was an increase in chicken egg meal microbes from 2.53 log cfu.g at 0
7,6 7,7 7,8 7,9 8 8,1 8,2 8,3 8,4 8,5
0 10 20 30 40 50
Y=7.64+0.0095X+0.00015X2 Storage Time (Days)
pH
days storage to 3.88 log cfu /g at 40 days storage. Eggs have antibacterial compounds but the egg contents can be contaminated and some physicochemical properties such as alkaline pH and environmental temperature can affect bacterial physiology (Guyot et al., 2013). The results of analysis of variance showed that storage time had a
highly significantly different effect (P<0.01) on the number of microbes in purebred chicken egg flour and continued with the orthogonal polynomial test that the storage time of 10-40 days was highly significant different (P<0.01) linearly and quadratic follows Y=2686-0.0172X+0.0006X2 and can be seen in Figure 4.
Figure 4. Functional relationship between storage time (X) and number of microbial colonies (Y) of purebred chicken egg flour
Figure 4 showed that the longer egg flour is stored, the number of microbial colonies increases by an average of 0.23 log cfu/g. The increase in the number of microbial colonies during 10-40 days of storage is related to the increase in water content and pH of egg flour in addition to the storage temperature and high environmental humidity which supports microbial growth.
The genus of Alkaligenes, Pseudomonas, Seratia, Hafnia, Ctrobacter, Proteus, Aeromonas, Flavabacterium, Bacillus, Micrococcus, Streptococcus and Coliform are microbes that are often found in eggs (Rizal et al., 2015). Apart from that, bacterial genera such as E Coli, Salmonella spp, Shigela spp, Corynebacteria, Proteus spp, Bacillus spp Staphylococcus spp Streptococcus spp and Klebsiella can infect
eggs, causing danger and need to be prevented for their growth (Salihu et al., 2015)
CONCLUSION
The kinetics of deterioration in the quality of purebred chicken egg flour occurred 0.25% increase for water content and 0.25 increase for pH and 0.24 log cfu/g increase in the number of bacterial colonies during storage.
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