CHANGES OF VITAMIN-B-1 CONCENTRATIONS DURING STORAGE OF HEN EGGS

The aim of this research was to study coating variables which may have an influence on vitamin Br concentrations when eggs are stored at or above refrigeration temperature. Two duplicate experiments were conduc ted to determine: (1) the effects of strains of hens (white and brown shelled eggs) on vitamin B-1 levels of eggs; (2) the relationship betw een storage conditions (storage temperature and humidity); and (3) the effects of coating methods (waterglass, lime and 90 mg/kg paraffin) o n vitamin B-1 levels of eggs. The yolks of fresh eggs contained an ave rage 2.78 mg/kg vitamin B-1 and the albumen 0.27 mg/kg. Irregular decr eases of vitamin B-1 were observed with elevated temperature, humidity and extended storage period. Loss of vitamin B-1 after 3, 6 and 10 mo nths cold storage in brown-shelled eggs coated with paraffin (wax) was 0.28, 0.43 and 1.21 mg/kg, respectively. It was concluded that the mo st efficient method for presenting vitamin B-1 in eggs at various temp eratures was paraffin coating.