Influences of Egg Washing and Storage Temperature on Quality and Shelf Life of Duck Eggs During Storage

Abstract

Studies on how washing and storage influence duck egg quality are scarce compared with those on chicken egg quality. The present study investigated the quality of washed and unwashed duck eggs stored at 7 ºC and 25 ºC for 8 weeks. Quality parameters, including Haugh unit (HU), yolk index, thick albumen ratio, albumen pH, and air cell size, indicated that egg quality deteriorated during prolonged storage, and cuticle staining confirmed that washing reduced cuticle coverage. Washed eggs stored at 7 ºC maintained high quality (grade B; HU: 54) according to the United States Department of Agriculture (USDA, 2000) after storage for 8 weeks, whereas unwashed eggs stored at 25 ºC exhibited a low but acceptable quality (grade B, but HU: 36) after 7 weeks. Strong correlations were observed between the quality parameters evaluated. In conclusion, duck eggs should be washed and then stored at 7 ºC to enhance microbial safety and maintain quality to achieve a shelf life of at least 8 weeks.

EFFECTS of DIFFERENT VIOL TYPES on EGG QUALITIES in TABLE EGGS at DIFFERENT STORAGE TEMPERATURES

“…It was determined that the albumen pH of eggs stored at 4 ℃ during storage was lower than that of those stored at 25 ℃. This result is consistent with the studies stating that the pH value of egg whites also increased due to the increase in storage temperature (Sariyel et al, 2022;Tan et al, 2022). Albumen's pH increases as a result of a shift in the carbonic acidbicarbonate buffer system caused by the release of carbon dioxide from the eggshell's pores during storage (Shin et al, 2012;Mathew et al, 2016).…”

Effect of Cold Chain on Chicken Egg Quality in a Simulated Post Washing Processing and Consumer Storage Model

“…Step according to the method of Tan et al (2022), using an egg quality gauge (FHK NFR3, Ozaki Manufacturing, Japan) to calculate the Haugh unit (HU) as follows: HU = 100log(h − 1.7w0.37 + 7.6), where h and w are the height of the albumen (mm) and weight of the egg (g), respectively. The yolk index (YI) was calculated using the method reported by Liu et al (2016), measuring the width and height of the yolk using the same micrometer; the formula was YI = (yolk height)/(yolk width).…”

“…The presence or absence of Salmonella spp. in each egg was determined using the 3M Petrifilm Salmonella Express system according to the method of Tan et al (2022).…”

Diluent and Storage Time Effect on Sperm Abnormality and MDA Level in Muscovy Duck Semen at 27oC

“…The average concentration of fresh semen obtained during the treatment was 1.12 ± 0.25 (10 7 /mL). According to Tan et al (2022), the concentration of poultry semen ranged from 3-7 x 10 9 /mL. Liu et al (2016) explained that the concentration of poultry was influenced by its growth.…”