Effects of heat treatments and edible shell coatings on egg quality after storage at room temperature

Abstract

The objective of this study was to evaluate the effect of thermal treatments using different water temperatures and immersion times, as well as the application of eggshell coatings using edible materials on eggshell quality after storage for 4 weeks at room temperature (22.8 ± 4.4 °C). A total of 180 brown fresh eggs were distributed in a completely randomized design with six treatments and five replicates of six eggs each. The treatments consisted of a control group without any treatment (T1), three groups treated thermally: 56 °C/32 minutes (T2); 56 °C/20 minutes (T3); 56 °C/10 minutes (T4); and two groups with gelatin 2% (T5) and 5% NaCl solution (T6). After storage, it was found that the heat treatments at 56 °C for 10, 20 and 32 minutes provided maintenance of the albumen height, which reflected the values of the Haugh units but negatively influenced the albumen foam stability. The treatment with 5% NaCl solution showed the lowest lipid oxidation rate and the best albumen foam stability. The proposed treatments (thermal or coatings), individually, caused significant improvements on some eggs quality markers evaluated after 30 days of storage.

Preparation of weaning foods by replacing plant proteins with egg protein

“…Echendu et al (2004) reported that carbohydrates also affect the WAC of foods and the ability of a protein to water binding is also affects the WAC. They found a difference in WAC among all treatments possibly due to varying protein, carbohydrate concentration, and conformational properties (McWatters et al, 2003;Oliveira et al, 2020). These researchers also stated that lower WAC is associated with less availability of polar amino acids in formulated products.…”

Effect of Coating on the Physical and Morphological Quality of Fresh Hen Egg During Storage

“…Selanjutnya Ginting et al, 14 mengkonfirmasi umur simpan 1 bulan pada telur itik yang direndam dalam larutan gelatin kulit sapi bali, bahkan mampu meningkatkan kesukaan panelis Menurut Andrade et al, 15 , gelatin merupakan salah satu protein yang paling banyak dipelajari sebagai edible coating karena memiliki sifat fungsional yang memuaskan dalam pembentukan biofilm. Secara umum hasil penelitian Oliveira et al, 16 menyatakan bahwa perlakuan (termal atau pelapisan) secara individual, menyebabkan perbaikan yang signifikan pada beberapa parameter kualitas telur yang dievaluasi setelah 30 hari penyimpanan. Perlakuan pelapisan menunjukkan perubahan struktur albumen, yang terlihat pada hasil analisis Haugh unit (HU).…”

A novel process to separate the eggshell membranes and eggshells via flash evaporation

“…Therefore, understanding consumer behavior to improve production, technology and marketing strategies in this field can avoid unnecessary waste (Sass et al, 2020). Due to their high perishability over the storage period, the treatment (thermal or coatings) is an excellent way to promote egg conservation (Oliveira et al, 2020). Eggs have other applications beyond human consumption.…”