Effects of egg washing and storage temperature on the quality of eggshell cuticle and eggs

Liu, Yu-Chi; Chen, Ter-Hsin; Wu, Yingchen; Lee, Yi-Chain; Tan, Fa‐Jui

doi:10.1016/j.foodchem.2016.05.056

Cited by 62 publications

(70 citation statements)

References 24 publications

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“…However, egg washing may decrease or remove the cuticle layer that surrounds the eggshell (responsible for antimicrobial defense), increasing the probability of microbial invasion, reducing the quality and life of the washed eggs [23].…”

Section: Hot Water Methodsmentioning

confidence: 99%

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Risk Management of Egg and Egg Products: Advanced Methods Applied

Souza¹,

Melo²,

Santos³

et al. 2019

Food Engineering

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Generally, foods are thermally processed to destroy the vegetative microorganisms for food preservation. However, only thermal treatment triggers many unwanted biochemical reactions, which leads to undesirable sensorial and nutritional effects. Therefore, a number of nontraditional preservation techniques are being developed to satisfy consumer demand. Ensuring food safety and at the same time meeting such demands for retention of nutrition and quality attributes has resulted in increased interest in emerging preservation techniques. The techniques are mainly focused on liquid foods and/or vegetable matrix, a lack of data is observed concerning animal food products. On this way, this chapter discusses about the alternative technologies developed and implemented considering sanitation and preservation of eggs.

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Section: Hot Water Methodsmentioning

confidence: 99%

“…This treatment was effective in reducing Salmonella enteritidis and Salmonella typhimurium in egg shells and did not affect egg quality. This method is further recommended for pasteurization of egg yolk, egg white, and whole egg liquid [17,23].…”

Section: Steam Methodsmentioning

confidence: 99%

Risk Management of Egg and Egg Products: Advanced Methods Applied

Souza¹,

Melo²,

Santos³

et al. 2019

Food Engineering

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“…Вважається, що миття яєць порушує структуру надшкаралупної плівки (кутикули), яка є першою лінією захисту на непошкодженому яйці від проникнення через пори шкаралупи мікроорганізмів. Проте, ця позиція в одних дослідженнях спростовується (Leleu еt al., 2011;Jones et al, 2017), а в інших, підтверджується (Gole еt al., 2014;Liu et al, 2016). Також, не варто нехтувати фактом, що миття яєць із дотриманням необхідних процедур обробки в рази зменшує мікробне забруднення шкаралупи (Samiullah et al, 2013).…”

Section: вступunclassified

“…Таким чином, не було встановлено впливу процедури миття яєць перед зберіганням на якісні характеристики, що співпадає з одними повідомленнями (Leleu et al, 2011;Jones et al, 2017) і суперечить іншим (Gole et al, 2014;Liu et al, 2016).…”

Section: обговоренняunclassified

Influence of methods of processing and storage on qualitative indices of food chicken eggs

Shevchik¹,

Kuneva²,

Samoyluk³

2019

TAVM

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The high biological and nutritional value of food chicken eggs, their availability, maintains a constant consumer interest in the food market for this product. Issues of long-term storage of eggs with guaranteed quality and safety characteristics remain relevant. The prolongation of storage periods using various methods of treatment and conditions is studied for many years by scientists all over the world. If technological regimes of storage have long been included in world standards, the issue of sanitary treatment of eggs before storage remains controversial. The national standard for food chicken eggs limits the storage of washed eggs in the refrigerator until 12 days, whereas in the United States, Australia, Japan, chicken eggs are washed as a compulsory procedure before storage. Changes in qualitative characteristics of washed and raw eggs stored at temperatures of 4 0 C and 23 0 C were analyzed. In the study have been used eggs from one manufacturer, one batch. Experimental groups of eggs were formed, half of which was washed in warm water, the rest was not treated. Changes in qualitative parameters of food chicken eggs stored at a temperature of 23 0 C were noted. There is no significant difference in the process of storage between the washed and unwashed eggs in the quality indices. The decrease in the mass and density of eggs during storage at 23 0 C was 4-5.5 and 1.5-1.6 times, respectively, more than that of eggs cooled. The probable difference in the reduction of the values of the mass and density indicators for 10 weeks of observation is established between groups of eggs with different temperature storage conditions (p < 0,05). In the uncooled eggs for the 6th week of monitoring, the values of the Haugh units and the yolk index fell by 70.3% and 71.5% and 49.8% and 48.9% respectively, shifting the lower limit for the second week of storage. It was established that in the cooled eggs, on the 10 th week of observation, Haugh units fell from the initial values by an average of 20%, with the lowest index of 65.2. Reducing the energy value by 13 and 15 kcal at the end of the experiment was established only in groups of eggs, which were stored at a temperature of 23 0 C.

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“…The HU is the parameter most widely used to evaluate the internal quality of commercial eggs, due to its easy application and high correlation with the internal appearance of the egg when it is broken. It is defined as the height logarithm of the dense albumen corrected by the egg mass and the higher the UH, the better quality (Liu, Chen, Wu, Lee, & Tan, 2016). Brazilian law does not use HU as an evaluation parameter of the internal egg quality.…”

Section: Introductionmentioning

confidence: 99%

Eggs quality sold at different establishments in the Imperatriz city, Maranhão State, Brazil

Brito

Pereira

Mota

et al. 2020

RSD

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This study aimed to evaluate the egg quality sold in several establishments in Imperatriz city Maranhão. It was used white shell eggs from commercial hen laying obtained according to the following treatments: open street markets, grocery stores, and supermarkets. For each treatment were obtained at three different local sales of eggs, which were chosen to cover different areas of the city. The variables studied were: egg weight, Haugh Units, yolk color, yolk, albumen and shell percentages, and yolk and albumen pH. The establishments type of egg sale did not influence the Haugh units, yolk color, and yolk pH. However, there was an influence on the egg weight, yolk, albumen, and shell percentage, as well as on albumen pH. Thus, eggs sold in open street markets had a higher weight (60.48 g) and the lowest shell percentage (9.23%). The eggs sold in supermarkets had a lower yolk percentage and higher albumen percentage when compared to egg grocery stores, and both had similar albumen percentage to the eggs sold in open street markets. For albumen pH, the eggs sold in supermarkets had the lowest value (9.18). In general, the eggs sold in open street markets, grocery stores, and supermarkets of the Imperatriz city had inferior quality due to low values of Haugh units obtained. However, taking into account the lowest albumen pH obtained for eggs of supermarkets, this establishment had better egg quality when compared to eggs sold in open street markets and grocery stores.

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Effects of egg washing and storage temperature on the quality of eggshell cuticle and eggs

Cited by 62 publications

References 24 publications

Risk Management of Egg and Egg Products: Advanced Methods Applied

Risk Management of Egg and Egg Products: Advanced Methods Applied

Influence of methods of processing and storage on qualitative indices of food chicken eggs

Eggs quality sold at different establishments in the Imperatriz city, Maranhão State, Brazil

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