Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings

Ratu, Roxana Nicoleta; Usturoi, Marius Giorgi; Simeanu, Daniel; Simeanu, Cristina; Usturoi, Alexandru; Dolis, Marius Gheorghe

Roxana Nicoleta Ratu, Marius Giorgi Usturoi, Daniel Simeanu, Cristina Simeanu, Alexandru Usturoi, Marius Gheorghe Dolis

Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings

Abstract:
n the current paper, we aimed to analyze the way in which packing (different polyethylene types) influence the quality of pasteurized melange during storage, packing being realized in units of 1 kg (Tetra Pak) (batch Lexp-1) and units of 5 kg (Bag in box) (batch Lexp-2). Products were stored during a period of 28 days at a temperature of +4°C, qualitative determinations being realized in first day (day 0), at 7 days, at 14 days, 21 days and in day 28 of storage. Were effectuated a sensorial examination and chemical analysis were was established the content in dry matter (%), water (%), proteins (%), content in essential amino acids (isoleucine, methionine, tryptophan, phenylalanine) and non-essential amino acids (alanine, histidine, glycine, serine) (mg/100g) as well as the content in lipids (%) establishing their profile by identification of some saturated fatty acids (16:0 mg/100g and 18:0 mg/100g) and unsaturated fatty acids (16:1 mg/100g and 18:1 mg/100g). After sensorial examinations, the first modifications were observed at the checking effectuated in day 21 for batch Lexp-2, the obtained score being of 18 points, and at checking effectuated in day 28 was given a score of 18 points for melange belonging to batch Lexp-1 and only 14 points for melange from batch Lexp-2. Differences were recorded also in case of chemical composition of products, so for protein content at batch Lexp-1 in first checking day was obtained a mean of 12.730±0.24% and at batch Lexp-2 12.614±0.22%. Differences between those two batches were insignificant (p<0.05). In case of fat content, at the end of storage period was obtained a mean of 11.256±0.06% for batch Lexp-1 and 11.244±0.11% for batch Lexp-2, differences being insignificant (p < 0.05). Regarding the profile of amino acids and fatty acids, the mean values obtained during whole storage period oscillated from one stage to another, but the differences between those two batches were insignificant (p < 0.05). Pasteurized egg melange suffers certain sensorial modifications during storage, especially on consistency and colouring, modifications which are accentuated mainly by storage conditions. Type of polyethylene utilized for this product hadn’t influenced the nutritive qualities of product.

Keywords:
chemical composition; pasteurized eggs; polyethylene; storage

Issue: 2017 Volume 54, Issue 2

Pages: 368-374

Publication date: 2017/6/30

https://doi.org/10.37358/MP.17.2.4853

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Citation Styles

Cite this article as:
RATU, R.N., USTUROI, M.G., SIMEANU, D., SIMEANU, C., USTUROI, A., DOLIS, M.G., Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings, Mater. Plast., 54(2), 2017, 368-374. https://doi.org/10.37358/MP.17.2.4853

Vancouver
Ratu RN, Usturoi MG, Simeanu D, Simeanu C, Usturoi A, Dolis MG. Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings. Mater. Plast.[internet]. 2017 Apr;54(2):368-374. Available from: https://doi.org/10.37358/MP.17.2.4853

APA 6th edition
Ratu, R.N., Usturoi, M.G., Simeanu, D., Simeanu, C., Usturoi, A. & Dolis, M.G. (2017). Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings. Materiale Plastice, 54(2), 368-374. https://doi.org/10.37358/MP.17.2.4853

Harvard
Ratu, R.N., Usturoi, M.G., Simeanu, D., Simeanu, C., Usturoi, A., Dolis, M.G. (2017). 'Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings', Materiale Plastice, 54(2), pp. 368-374. https://doi.org/10.37358/MP.17.2.4853

IEEE
R.N. Ratu, M.G. Usturoi, D. Simeanu, C. Simeanu, A. Usturoi, M.G. Dolis, "Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings". Materiale Plastice, vol. 54, no. 2, pp. 368-374, 2017. [online]. https://doi.org/10.37358/MP.17.2.4853

Text
Roxana Nicoleta Ratu, Marius Giorgi Usturoi, Daniel Simeanu, Cristina Simeanu, Alexandru Usturoi, Marius Gheorghe Dolis,
Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings,
Materiale Plastice,
Volume 54, Issue 2,
2017,
Pages 368-374,
ISSN 2668-8220,
https://doi.org/10.37358/MP.17.2.4853.
(https://revmaterialeplastice.ro/Articles.asp?ID=4853)
Keywords: chemical composition; pasteurized eggs; polyethylene; storage

RIS
TY - JOUR
T1 - Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings
A1 - Ratu, Roxana Nicoleta
A2 - Usturoi, Marius Giorgi
A3 - Simeanu, Daniel
A4 - Simeanu, Cristina
A5 - Usturoi, Alexandru
A6 - Dolis, Marius Gheorghe
JF - Materiale Plastice
JO - Mater. Plast.
PB - Materiale Plastice SRL
SN - 2668-8220
Y1 - 2017
VL - 54
IS - 2
SP - 368
EP - 374
UR - https://doi.org/10.37358/MP.17.2.4853
KW - chemical composition
KW - pasteurized eggs
KW - polyethylene
KW - storage
ER -

BibTex
@article{MatPlast2017P368,
author = {Ratu Roxana Nicoleta and Usturoi Marius Giorgi and Simeanu Daniel and Simeanu Cristina and Usturoi Alexandru and Dolis Marius Gheorghe},
title = {Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings},
journal = {Materiale Plastice},
volume = {54},
number = {2},
pages = {368-374},
year = {2017},
issn = {2668-8220},
doi = {https://doi.org/10.37358/MP.17.2.4853},
url = {https://revmaterialeplastice.ro/Articles.asp?ID=4853}
}

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