ALEXANDRU USTUROI, CRISTINA SIMEANU, MARIUS GIORGI USTUROI, MARIUS GHEORGHE DOLIS, ROXANA NICOLETA RATU, DANIEL SIMEANU INFLUENCE OF PACKAGING TYPE ON THE DYNAMICS OF POWDERED EGGS CHEMICAL COMPOSITION The aim of the study was to investigate the dynamics of the main chemical compounds in the powdered eggs stored under constant environmental conditions (temperature=10±0.5oC; relative humidity=65±1%) and packaged in bags made of different plastic fabric (Lc group = high density polyethylene – HDPE; Lexp group = low density polyethylene – LDPE). The assessments were run to measure the inner water and dry matter contents, as well as the ash, proteins, lipids and nitrogen free extract levels. The analysis of data gathered throughout 90 days of storage suggested that the product packaged in low density polyethylene bags – LDPE (Lexp group) absorbed +0.82% humidity from the environment, compared to Lc group (highly significant differences), lost 0.41% from its initial proteins level and 0.59% of the nitrogen free extract, while lipids and ash values were not affected by the experimental factor (different package). Consequently, it might be concluded that the type and quality of the utilised package could significantly influence the proximate chemical composition, due to the transfers from the outer storage environment toward the inner volume of the package, whose intensity is given by the direct influence of the barrier features of the fabric the packages are made of.
Keywords: powder eggs, package, storage, chemical composition