ArticleFood science of animal resources2024
Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures.
Article in Food science of animal resources, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 6 citations in OpenAlex.
- The storage condition and duration differentially affect the internal quality and oxidative stability of eggs from aged laying hens.Poultry science · 2026Article
- Formation of different flavor characteristics of raw- and boiled-dried oysters.Food chemistry: X · 2025Article
- Influence of storage time on the flavor and texture of egg yolk gel.Food chemistry: X · 2025Article
- Improved Physical Properties of Frozen Chicken Egg Gels with Olive Leaf Extract Fortification.Food science of animal resources · 2024Article
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 4 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Eggs that have been hard-boiled are frequently used as ready-to-eat food. Refrigerated and frozen storage of hard-boiled eggs causes issues, such as customer rejection owing to textural changes. The objective of this research is to ascertain how storage temperature affects hard-boiled eggs' alteration in texture over time. Medium-sized brown shell eggs were acquired from a local market, boiled at 100°C for 15 min, and then stored at room temperature (25°C), refrigeration (4°C), and freezing (-18°C) conditions for 0, 12, 24, and 48 h. Fourier transform infrared spectroscopy (FTIR), texture profile, visual observation using a gemological microscope, free amino acid content, and color were measured. Freezing had a substantial impact on the eggs' hardness, gumminess, chewiness, and cohesiveness (p<0.05). The FTIR spectrums confirmed the textural changes in bonds of amide A (3,271 cm
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Registered trials
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