The effect of resin coating on the quality characteristics of chicken eggs during storage

Abstract

In this study, after washing, changes in the quality characteristics of chicken eggs coated with apricot, almond, and sour cherry tree resins were examined during two different temperatures (4 • C and 22 • C) storage for 60 days.While air cell height, weight loss, albumen and yolk pH and a* (redness) values increased in all samples during storage, Haugh unit, albumen and yolk index, shell fracture and vitelline membrane strength, albumen and yolk L* (lightness) and b* (yellowness) values decreased (P < 0.05). The lowest weight loss (0.54 g) and air cell height (2.89 mm), highest Haugh unit (73.95 HU), albumen index (8.81%), and yolk index (40.37%) were found in the samples coated with sour cherry wood resin stored at 4 • C. The shell breakage and vitelline membrane strength of the coated samples were determined to be higher than the control samples and the samples stored after washing. Higher weight loss, air cell height, and pH values, while lower Haugh unit, Albumen and yolk index were found in samples stored at 22 • C (P < 0.05). At the end of storage, the maximum increase in the counts of total aerobic mesophilic and psychrophilic bacteria was found in the albumin and egg yolk of washed samples stored at ambient temperature. As a result, the coating materials prepared with the resin of apricot, almond, and sour cherry trees were suitable for eggshell's shelf life extension. Practical Application: The consumers demand the eggs be in their freshest condition, but the currently available storage conditions are not sufficient to maintain freshness in many regions of Turkey. The physical, chemical and, microbiological qualities of the eggs coated with wood resins were determined to be superior compared to other samples. Because resins have good barrier properties, it is recommended to conduct extensive studies on their applicability in different products. K E Y W O R D Schicken egg, color, microbial growth, resin coating INTRODUCTIONEgg has a high nutritional value; therefore, it is significant to the economies of the producing countries in addition to being an ancient, staple food. The consumers demand the egg to be in their freshest condition (Xu et al., 2017).It is important to determine the physical, chemical, and microbiological quality changes in eggs for their fresh consumption and preventing economic losses (Eddin & Tahergorabi, 2019).

Effect of storage duration on egg quality, embryo mortality and hatching traits in Transylvanian naked neck chickens under humid tropical conditions

“…Eggs lose weight irrespective of the storage temperature. However, the rate of EWL in lowtemperature condition is lower than in high storage temperature (Akter et al, 2014). In present trial, EWL increased with storage length.…”

“…In the same vein, there was no difference in egg shape index in this study. Previous studies show that egg shape index was not affected by storage length (Tilki & Saatci, 2004;Raji et al, 2009;Akter et al, 2014;Abioja et al, 2021). Shell percentage and thickness were not affected by the length of storage in this study.…”

“…However, the shell weight gradually decreased with the increased length of storage. Previous studies show that dry shell weight and thickness were similar in eggs stored for different durations (Akter et al, 2014;Addo et al, 2018;Abioja et al, 2021). Yolk percentage and diameter increased with an increase in storage duration.…”

“…A direct linear relationship with the length of storage was obtained in FUNAAB-alpha chickens (Akter et al, 2014;Abioja et al, 2021). There are continuous losses of moisture and gases from eggs in storage.…”

Effect of rapeseed oil and β‐cyclodextrin coatings on the quality of eggs in shell

“…Similar to the results obtained in the present study, Akarca et al . (2021) reported that air cell values increased in all egg samples during storage, whereas this increase was slower in sour cherry and almond resin‐coated ones. The eggs coated with some preserving agents might show positive effect of limiting the increase of air cell depth during storage (Drabik et al ., 2021).…”