Egg Quality as Affected by Storage and Handling Methods

Abstract

The quality and shelf-life o f fresh eggs were studied under simulated climatic conditions as found in Kuwait. Three groups of eggs (unwashed, washed, and washed and oil treated) were used. The treated eggs were stored at 5", 25", 37" and 42°C. Internal and external quality and sensory evaluation o f the eggs stored up to 7 5 days were determined. The quality of the unwashed and washed eggs stored at 37°C and 42°C deteriorated rapidly while the wash and oil treatment extended shelf-life but decreased in quality to C over a period o f time. The percent weight loss in the oil treated eggs at all temperatures was about 0.6% while the washed and unwashed lost more depending upon the temperature and storage time. All parameters studied for interior quality showed that oil treated eggs were significantly better than untreated eggs even at 42°C. Sensory evaluation on boiled eggs indicated that changes in flavor and overall quality for untreated eggs stored at high temperatures were obvious while little change in texture was observed. I t was concluded that under Kuwaiti conditions eggs should be oil treated directly after collection and stored at or below 25°C so that the quality and shelf-life can be extended significantly.

A novel emulsion coating and its effects on internal quality and shelf life of eggs during room temperature storage

“…On the other hand, the Haugh unit (38.16) of CH-coated eggs after 4 weeks of storage was comparable to that (37.00) of noncoated eggs after 2 weeks of storage; this implies that CH coating was also effective in preserving the albumen quality of eggs for at least two more weeks compared with noncoated eggs at 25°C. These results were substantiated by previous observations for MOcoated eggs (Homler & Stadelman, 1963;Kamel et al, 1980;Waimaleongora-Ek et al, 2009) and CH-coated eggs (Lee et al, 1996;Bhale et al, 2003;Kim et al, 2007Kim et al, , 2008.…”

Mineral Oil–Chitosan Emulsion Coatings Affect Quality and Shelf‐Life of Coated Eggs during Refrigerated and Room Temperature Storage

“…This indicated that during the first 5 wk of storage, refrigeration alone was not sufficient to keep the weight loss below the FAO's recommended level whereas the MO or MO:CH coating without refrigeration was. Kamel and others (1980) also reported that eggs coated with MO and stored at 25 °C showed a lower weight loss compared with that of noncoated eggs stored at 5 °C after the same storage period of 40 d (0.6% against 2.3%). This study demonstrated that MO and MO:CH emulsion (irrespective of emulsifier types) coatings can equally ( P > 0.05) offer a protective barrier against the transfer of moisture through the eggshell, thus minimizing weight loss for at least 5 wk at 25 °C (<1.20%, Table 1) and, in a synergistic effect with refrigeration, at least 20 wk at 4 °C (<1.63%, Table 1).…”

Chitosan-soybean oil emulsion coating affects physico-functional and sensory quality of eggs during storage

“…Differences in initial egg size, quality, and storage conditions (temperature and period) may affect albumen pH before and after storage (Goodwin, Wilson, & Stadelman, 1962). Kamel, Bond, and Diab (1980) stated that the albumen pH of noncoated eggs increased from the initial value of 8.64 to 9.29 and 9.51 at 5 C and 25 C, respectively, after 33 days of storage.…”