Afyon Kocatepe University, Faculty of Engineering, Department of Food Engineering, Afyonkarahisar
Abstract
This study aimed to conduct a comprehensive quality assessment of commercially available Grade A table eggs marketed in Afyonkarahisar, Türkiye, through the integration of physical, freshness-related, functional, and multivariate analysis. A total of 180 eggs from 12 commercial brands were examined. Exterior quality parameters included egg weight, shell percentage, shell thickness, shape index, air cell height, and the proportion of undetectable cracks, whereas interior quality characteristics comprised the Haugh unit (HU), yolk index (YI), yolk colour index, and egg component ratios. The functional parameters assessed were foam capacity, foam stability, drainage, emulsion stability, and soluble solid content (Brix). Significant differences (p<0.05) among brands were observed in various quality measures, specifically Haugh unit, air cell height, percentage of undetectable cracks, foam capacity, foam stability, drainage, and emulsion stability. HU values varied from 44.99 to 84.79, signifying considerable diversity in internal freshness and albumen quality between brands. Functional investigations revealed that foam capacity and foam stability are not directly connected, suggesting that foaming expansion and structural stability are regulated by distinct mechanisms. Principal component analysis (PCA) indicated that freshness-related factors, particularly Haugh unit, air cell, crack incidence, and foaming properties, were the fundamental variables distinguishing commercial egg samples. While exterior morphological characteristics were largely uniform between brands, significant differences (p<0.05) were seen in internal freshness and functional characteristics. The results underscore the necessity of thorough quality assessment methodologies for the evaluation of commercial eggs, offering significant insights for consumers, producers, food processors, and regulatory bodies concerning egg freshness, technological efficacy, and quality standardisation.
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