Özet:

Egg is an important source of animal protein with its nutritional substances. These nutritional substances and the quality characteristics of the egg are affected by the physicochemical changes with the effect of various factors during storage. Different studies have been carried out to preserve the quality values of eggs during storage. In these studies, Ultraviolet applications were mostly used for the sanitation of eggs, while Ultraviolet applications were made to determine the internal quality of the egg without breaking the shell. The aim of this study is to determine the effects of ultraviolet and ultrasound applications applied before storage to the quality characteristics of the eggs collected from laying hens. Eggs collected in the morning were subjected to ultraviolet and ultrasound treatments before storage and stored for 28 days in an environment of 20°C and approximately 60% humidity. The applied treatments made a significant difference between the groups in egg shell thickness (p <0.01), albumen weight (p <0.01) and yolk dry matter value (p <0.01). Storage time, on the other hand, made significant changes between groups on weight loss, shell breaking strength, albumen and yolk quality characteristics. The interaction of applications and storage time was statistically significantly in weight and height of albumen, Haugh unit and dry matter of yolk. As a result, the effects of processes such as ultraviolet and ultrasound applied to eggs, especially on egg shell thickness, reveal the importance of application time and application amount in such studies.

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