Oil Coating Affects Internal Quality and Sensory Acceptance of Selected Attributes of Raw Eggs during Storage

Abstract

Freshness is a major contribution to the egg quality. The internal quality of eggs begins to deteriorate after they have been laid due to loss of moisture and carbon dioxide via the eggshell pores. Refrigeration is very effective in preserving egg quality. Surface coating is an alternative method to preserve egg quality, although it is much less effective than refrigeration. This study demonstrated that coconut, rice bran, soybean, and palm oils, which are abundant and commonly consumed in many parts of the world, could preserve the internal quality and reduce weight loss of oil-coated eggs during room temperature storage.

Preservation of Quality of Table Eggs Using Vegetable Oil and Shea Butter

“…Eggs treated with shea butter also produced better qualities than the untreated eggs, but not as well as those treated with vegetable oil. The findings in the present study compared favourably with the work of Obanu and Mpieri [21], as well as with that of Nongtaodum et al [7]. Obanu and Mpieri [21] used ground nut, cotton seed and coconut oils, while Nongtaodum et al [7] used soybean, coconut, rice bran and palm oil in eggs preservation.…”

“…The findings in the present study compared favourably with the work of Obanu and Mpieri [21], as well as with that of Nongtaodum et al [7]. Obanu and Mpieri [21] used ground nut, cotton seed and coconut oils, while Nongtaodum et al [7] used soybean, coconut, rice bran and palm oil in eggs preservation. All the oils in both studies were effective in preserving internal qualities of table eggs with all the parameters they considered.…”

“…In the present study, AA grade was maintained for 36, 22, and 15 days for soybean oil coated, shea butter coated and control eggs respectively. The oil coated eggs in the work of Nongtaodum and co-workers [7] maintained AA grade for 3 weeks and at week 5 the oil coated eggs have changed to A grade, while the control in the experiment went below B grade. In the present study, the control eggs fell below B grade at the 5 th week, while the soya oil treated eggs maintained A grade up to the 7 th week and the shea butter treated eggs maintained A grade up to the 4 th week and B grade at 6 th week.…”

“…The methods employed in egg preservation are aimed at minimizing these changes during storage. These methods are based on the principle of retarding microbial growth and sealing of the pores to reduce the evaporation of moisture and escape of gases [6,7].…”

“…The problem of preservation of eggs has been the focus of the scientists for a long time and methods that have been employed in eggs preservation, aside refrigeration, include: coating with paraffin, soaking in lime, dipping in a mixture of beeswax and olive oil, dipping in boiling boric acid solution, thermostabilization (immersion of eggs for a short time in boiling water to coagulate a thin albumen immediately beneath the shell membrane), brick and salt method, egg washing, as well as egg coating using various forms of vegetable and mineral oils [7][8][9][10][11].…”