Browsing by Author "Pitawala, H.M.J."

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    Evaluation of Physiochemical Changes in Un-Boiled Eggs Stored at Different Temperatures
    (Uva Wellassa University of Sri Lanka, 2018) Eregama, G.R.S.R.; Aruppala, A.L.Y.H.; Pitawala, H.M.J.; Abeyrathne, E.D.N.S.
    Eggs are considered as powerhouse of nutrients and also it is very popular food in the world due to its nutritional value. Among that, hard boiled eggs are widely used in ready-to-eat food processing industry. However, storing of hard boiled eggs under refrigeration and freezing conditions lead to some problems including rejection of customer demands due to its textural changes. Objective of this study was to check the effect of storing temperature on textural changes in un-boiled egg white with time. Medium sized brown shell eggs collected from commercial layer farm and stored under room temperature (27 °C), refrigeration (4 °C) and freezing (18 °C) conditions for 0, 6, 12, 18, 24 and 48 hours. Then the stored eggs were boiled for 100 °C for 15 minutes and egg properties were studied under Fourier Transform Infrared (FTIR) spectroscopy (ALPHA), texture profile analysis using Texture analyzer (CT3), visual observation done by using gemological microscope and color was measured using colorimeter (CR 410 Chromo meter). Sensory qualities of boiled eggs were measured using 30 untrained panelists. According to the results, frozen eggs were showing low acceptance in all organoleptic properties checked (p<0.05). Hardness and gumminess of eggs were effected significantly during the storage in frozen eggs from the rest of the treatments (p<0.05). FTIR spectrums also confirm that the textural changes in bonds of amide A (3271 cm-1), amide I (1626.2 cm-1), amide II (1539.0 cm-1), C=O stretch of COO- (1397 cm-1), asymmetric PO2- stretch (1240 cm-1). However, the color of the egg white was not significantly different (p>0.05) among treatments. Sensory results revealed that frozen eggs after 12 hours did show low acceptance comparing the rest. As a conclusion storing temperature of un-boiled eggs has an effect on the texture of eggs after boiling.
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    he Effect of Wood Apple Bark Extract (Limonia acidissiina) on Internal and Sensory Attributes of Chicken Eggs Stored under Room Temperature
    (Uva Wellassa University of Sri Lanka, 2018) Samaranayake, S.V.A.P.; Aruppala, A.L.Y.H.; Pitawala, H.M.J.; Abeyrathne, E.D.N.S.
    Eggs are one of the highly nutritious, low-cost food consumed. Storage under ambient temperature is known to reduce the internal qualities. Wood apple bark extract (Limonia acidissima) is a waxy substance which is available naturally. Coating materials are used to improve the shelf life of eggs. So the objective was to increase the shelf life and preserve sensory qualities of egg using wood apple bark extract as a coating material on eggs. A total of 312 medium sized white eggs from 61-weeks old Hy-line white were purchased from a commercial layer farm. Eggs were individually weighed and arranged under completely randomized design into three different coating treatments as wood apple extract (WA), mineral oil (MO) and non-coated (NC). Each parameters were measured by using 03 replicates. The eggs were stored under room temperature (27 ± 2 °C) for 06 weeks. Weight losses, internal quality parameters such as Haugh unit, albumen and yolk pH values, and microbial analysis for Salmonella of eggs were measured weekly for 06 weeks. Sensory attributes of eggs were measured using 30 untrained panellists (age 23-27). Fourier-transform infrared spectroscopy (FTIR) analysis was done to analyse the structural changes. Weight losses were minimum in MO coated eggs than others (p < 0.05). Haugh unit decreased significantly (p < 005) in NC but in others it was more than 50% till the 04th week. In all treatments, egg albumen and yolk pH increased during the storage (p > 0.05). However, coated eggs reduced the grade from AA to A within 03 weeks. All coated eggs were negative for Salmonella test during the tested period. Colour of the egg yolk did not change due to the coating material. Sensory attributes confirmed that no sensory changes in all treated eggs up to the 03rd week of storage. FTIR analysis confirmed that the Amide-A and Amide-1 bonds of the coated eggs did not change with the time. The present study confirmed that WA is another good replacer for the MO in commercial scale.