Effects of Storage Period, Marketing Channels and Season on Internal and External Quality of Commercial Table Eggs Marketed in Riyadh City (Saudi Arabia)

Abstract

Very sparse information is available regarding quality of commercial Table eggs marketed in Riyadh city. The objective of the current study was to evaluate egg quality by determining the internal and external traits of commercial Table eggs marketed in different marketing channels during the summer and winter. Commercial eggs (n = 1440) were bought from four different supermarkets and groceries during the winter and summer season 2018-2019. A total of 30 eggs were collected monthly from each marketing channel in the winter and summer. Then, individually numbered, weighed and randomly broken down into three empirical groups and stored for 0, 7 or 14 days. The outcomes show that seven and fourteen days of storage led to significant decrease in Haugh unit values, yolk index, specific gravity, shell thickness and shell weight per unit of surface area, and increase in yolk color grade, yolk albumin ratio, yolk and albumin pH and air cell depth. Eggs acquired from supermarkets had significantly higher Haugh unit values and yolk index, and lower yolk color grades, shell density and air cell depth, than those bought from groceries. Eggs that were collected in winter season are found to have significantly higher Haugh unit values, yolk index, specific gravity, shell thickness, shell density, shell weight per unit of surface area and yolk color, and lower, yolk albumin ratio, air cell depth, albumin and yolk pH than those acquired in the summer season eggs. This study showed that the storage period, marketing channels and season play a significant role in affecting quality traits of Table eggs, also those procured from supermarkets and in the winter presented better quality than those found in groceries or in the summer, respectively.

The Effect of Storage Periods on the Internal and External Quality Characteristics of White and Brown-Shell Table Eggs in Saudi Arabia

“…The findings also indicated that longer storage periods resulted in a faster rate of change in trait scores. The study showed that ten, twenty and thirty days of storage duration resulted in a significant (p0.05) decrease in Haugh unit values, yolk weight ratio, specific density, shell thickness and shell weight per unit of surface area, as well as an increase in yolk color grade, yolk albumin ratio and air cell depth; however, shape index and shell density were unaffected by storage length (Alsobayel and Albadry, 2011;Alshaikhi et al, 2021). Similar storage length effects were reported by several researchers for Haugh unit values and the yolk index.…”

“…The products of laying hens play an important role in meeting human nutritional needs that help them stay healthy (Alshaikhi et al, 2021). Eggs are a vital food source for humans because they contain animal protein, fats, mineral salts, essential amino acids, saturated fats, yeasts and enzymes that are only found in a few foods (Sahar and Rahman, 2018).…”

Influence of Storage Packaging Type on the Microbiological and Sensory Quality of Free-Range Table Eggs

“…Moreover, the results of the evaluation of the sensory characteristics of the eggs carried out by Attia et al [ 34 ] showed that eggs stored at 5 °C were better than eggs stored at 23 °C. According to Alshaikhi et al [ 33 ], poorer results in the evaluation of the sensory characteristics of eggs during storage at higher temperatures are due to an increase in evaporation and migration of water from the white to the yolk, leading to a reduction in the concentration of nutrients in the yolk. In a study by Aguinaga Bósquez et al [ 74 ], based on human sensory evaluation, there was no effect of storage time on the characteristics of cooked eggs; however, the use of advanced analytical methods, such as e-tongue and e-nose, showed an effect of storage time (0, 30, and 60 days) on the sensory characteristics of eggs.…”

“…Sensory evaluation most often takes into account color, taste, and odor [ 31 ]. Storage time and conditions can affect the sensory quality of eggs [ 32 , 33 , 34 ].…”

Quality evaluation of table eggs under different rearing systems in China

“…However, excess dietary fluoride affected the formation of eggshell, reducing eggshell strength and thickness (Miao et al, 2017). Feeding conditions are also key factors for egg quality (Alshaikhi et al, 2021). Sudden increases in temperature and humidity can cause lowered immunity in laying hens (Soliman & Safwat, 2020).…”