Effects of various eggshell treatments on the egg quality during storage

Abstract

The combined effects of washing, sanitization and coating of eggshell on the physical and microbiological quality during storage were evaluated at 4° and 30°C. The interior qualities of the eggs were assessed by weight changes, yolk index, albumen index, Haugh unit value, and microbial contamination of egg shell and egg white during 30 days of storage in untreated, washed, or sanitized and mineral oil-coated eggs. The results suggest that these changes were faster in higher temperature (30°C) than lower temperature (4°C) storage, and washed eggs deteriorated faster than untreated eggs. The sanitized and coated eggs maintained the best quality during storage in all parameters measured. The shelf-life of washed, sanitized and coated eggs could be extended 4-5 fold compared to that of washed or untreated eggs.