An Oil Dispensing Aerosol for Quality Preservation of Shell Eggs

Stadelman, W. J.; Jennifer, Wilson, Ms, Els,

doi:10.3382/ps.0370731

Cited by 15 publications

(11 citation statements)

References 1 publication

(1 reference statement)

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“…Compared with the noncoated eggs, all oil‐coated eggs (except the mineral oil‐coated eggs at 2 wk) had significantly higher Haugh units throughout the 5 wk of storage, indicating that oil coating was effective in preserving the albumen quality of eggs. These results were in agreement with previous studies (Stadelman and Wilson 1958; Homler and Stadelman 1963; Sabrani and Payne 1978; Obanu and Mpieri 1984; Waimaleongora‐Ek and others 2009). The source of oil had no significant effects on Haugh units observed among oil‐coated eggs during the entire 5 wk of storage.…”

Section: Resultssupporting

confidence: 94%

Internal Quality and Shelf Life of Eggs Coated with Oils from Different Sources

Ryu¹,

No²,

Prinyawiwatkul³

2011

Journal of Food Science

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Eggs are highly perishable and susceptible to internal quality deterioration when stored above 7 °C. Refrigeration of eggs may be seldom practiced in some developing regions of the world. Therefore, an alternative method, that is inexpensive yet effective, to preserve the internal quality of eggs and to prevent microbial contamination is needed. Oil coating has been proven to preserve the internal quality, prolong shelf life, and minimize weight loss of eggs. This study demonstrated that, compared with other vegetable oils, soybean oil was a more practical option as a coating material for eggs during 5 wk of storage at 25 °C due to its low cost.

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Section: Resultssupporting

confidence: 94%

Internal Quality and Shelf Life of Eggs Coated with Oils from Different Sources

Ryu¹,

No²,

Prinyawiwatkul³

2011

Journal of Food Science

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“…Overall, the Haugh unit decreased with increased storage periods. Previous studies have demonstrated that oil coating, a current practice used to extend shelf life of eggs, was effective in preserving albumen quality of eggs (Stadelman and Wilson 1958; Homler and Stadelman 1963; Sabrani and Payne 1978). Compared with the noncoated eggs, all oil‐coated eggs had significantly higher Haugh units throughout the 5 wk of storage, except for the 7 cP oil‐coated eggs after 5 wk.…”

Section: Resultsmentioning

confidence: 99%

“…Thus, most of carbon dioxide is still retained inside and albumen pH change is minimal (Sabrani and Payne 1978; Kamel and others 1980). Previous studies have revealed that the oil‐coated eggs have significantly better quality than noncoated eggs because coating reduced weight loss and preserved interior quality (Haugh unit and albumen pH); the types of oils investigated include mineral oil (Stadelman and Wilson 1958; Homler and Stadelman 1963; Kamel and others 1980), polydimethylsiloxane fluids (Knight and others 1972), linseed oil (Sabrani and Payne 1978), groundnut oil, cottonseed oil, and coconut oil (Obanu and Mpieri 1984). However, mineral oils have been recommended for applying to the egg shell due to a slow rate of evaporation (Swanson and others 1958).…”

Section: Introductionmentioning

confidence: 99%

Selected Quality and Shelf Life of Eggs Coated with Mineral Oil with Different Viscosities

Waimaleongora-Ek¹,

Garcia²,

No³

et al. 2009

Journal of Food Science

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Selected quality and shelf life of eggs coated with mineral oil having 6 different viscosities (7, 11, 14, 18, 22, and 26 cP) were evaluated during 5 wk of storage at 25 degrees C. As the storage time increased, weight loss and albumen pH increased whereas Haugh unit and yolk index values decreased. After 5 wk of storage, eggs coated with 11, 14, 18, 22, or 26 cP oil possessed better quality than the control noncoated eggs and eggs coated with 7 cP oil. Oil coating, irrespective of viscosities, did not improve the emulsion capacity. There was an observable trend that coating with 26 cP oil was more effective in preventing weight loss and in maintaining the Haugh unit of eggs compared with coating with other viscosities of mineral oil. Based on the Haugh unit, the grade of noncoated eggs changed from "AA" at 0 wk to "C" after 3 wk whereas that of 26 cP oil-coated eggs from "AA" at 0 wk to "A" at 3 wk and "B" at 5 wk of storage. Coating with 26 cP oil reduced the weight loss of eggs by more than 10 times (0.85% compared with 8.78%) and extended the shelf life of eggs by at least 3 more weeks compared with the noncoated eggs.

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“…Most of the research on oiling has been done under refrigerated conditions with a limited amount at elevated temperatures. Evans and Carver (1942) evaluated time of oiling after lay at a maximum storage temperature of 21.1 C; Stewart and Bose (1948) experimented at -1.1 C and room temperature; Sauter et al (1954) utilized a maximum temperature of 12.8 C; Swanson (1958) used 12.8 C; Stadelman and Wilson (1958) had a maximum of 24.4 C; and Goodwin et al (1962) evaluated the optimum time after lay to oil at 7.8 C. The consensus of past research was to oil as soon after lay as possible, to prevent interior quality decline. A delay in oiling was suggested by Froning and Swanson (1962) when eggs are stored at 12.8 C to avoid cloudy whites and increased outer thin volume.…”

Section: Introductionmentioning

confidence: 99%

Effect of Oiling Variables on Storage of Shell Eggs at Elevated Temperatures

Heath

Owens

1978

Poultry Science

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Four experiments were conducted to determine 1) the effect of egg temperature (12, 22, and 32 C), oil temperature (12, 22 and 32 C), and storage temperature (12, 22 and 32 C) at time of oiling on egg quality; 2) effect of egg shell temperature (32, 52, and 72 C for 5 min) resulting from washing prior to oiling on egg quality-, 3) length of time oiling can be delayed (3, 9, 27, or 81 hours) with eggs held at 32 C prior to oiling and still maintain grade A eggs at 12, 22, and 32 C storage; 4) effect of exposure of eggs to a CO a atmosphere under pressure prior to oiling on egg quality. The last experiment used C0 2 pressures of .7, 1.1, 1.4, and 1.8 kg/cm 2 for 5, 15, 30, and 60 sec in study 1 and for .5, 1, 2, 4, and 8 min in study 2.The first experiment indicated that the temperature at which eggs were held prior to oiling was the main factor in determining the length of time eggs could be stored and remain grade A. Oil temperature and egg temperature at the time of oiling, had little effect on interior quality after 4 weeks. As expected, storage temperature was the major factor affecting grade.Preheating eggs to simulate washing prior to oiling had no effect on interior quality. The eggs remained grade A during the 4-week storage period at all storage temperatures.The length of time eggs were held at 32 C prior to oiling and subsequent storage temperature were both found to affect interior quality. Immediate oiling after lay maintains the best interior quality but is not necessary to maintain grade A eggs for 4 weeks even under extremes of holding and storage temperatures. Eggs stored at 12 C did not drop below grade A even when eggs were held 81 hr at 32 C prior to oiling. Eggs stored at 22 C declined to grade B when held 27 hr at 32 C, and those held at 32 C dropped to grade B after holding for 9 hr at 32 C prior to oiling.Exposure of eggs to a pressurized C0 2 atmosphere for varying lengths of time at several pressures and oiling under these conditions had little effect on interior quality of the egg. 1978 Poultry Sci 57:930-936 930 at Oakland University on June 6, 2015 http://ps.oxfordjournals.org/ Downloaded from

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An Oil Dispensing Aerosol for Quality Preservation of Shell Eggs

Cited by 15 publications

References 1 publication

Internal Quality and Shelf Life of Eggs Coated with Oils from Different Sources

Internal Quality and Shelf Life of Eggs Coated with Oils from Different Sources

Selected Quality and Shelf Life of Eggs Coated with Mineral Oil with Different Viscosities

Effect of Oiling Variables on Storage of Shell Eggs at Elevated Temperatures

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