Effects of Oiling Time, Storage Position, and Storage Time on the Condition of Shell Eggs

Goodwin, T. L.; Wilson, M. L.; Stadelman, W. J.

doi:10.3382/ps.0410840

Cited by 26 publications

(24 citation statements)

References 8 publications

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“…The synergistic effects of soybean oil and chitosan in maintaining albumen freshness is due to the stability and sealing characteristics conferred by the former and the compactness and gas barrier properties (Muzzarelli, 1977) of the latter. Differences in initial egg size, quality, and storage conditions (temperature and period) may affect albumen pH before and after storage (Goodwin, Wilson, & Stadelman, 1962). Kamel, Bond, and Diab (1980) stated that the albumen pH of noncoated eggs increased from the initial value of 8.64 to 9.29 and 9.51 at 5 C and 25 C, respectively, after 33 days of storage.…”

Section: Tablementioning

confidence: 99%

Chitosan-soybean oil emulsion coating affects physico-functional and sensory quality of eggs during storage

Wardy

Torrico

Jirangrat

et al. 2011

LWT - Food Science and Technology

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Section: Tablementioning

confidence: 99%

Chitosan-soybean oil emulsion coating affects physico-functional and sensory quality of eggs during storage

Wardy

Torrico

Jirangrat

et al. 2011

LWT - Food Science and Technology

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“…The decrease in albumen pH during storage may be because of the continuing breakdown of the constituents in egg white and ⁄ or a change in the (Sharp & Powell, 1931;Obanu & Mpieri, 1984;Biladeau & Keener, 2009). However, differences in initial egg quality, egg size and storage conditions (temperature and period) may affect albumen pH before and after storage (Muller, 1958;Goodwin et al, 1962;Sabrani & Payne, 1978;Scott & Silversides, 2000;Silversides & Scott, 2001). Results from Tables 1-4 collectively indicate that coating with MO (unwiped or wiped) and ⁄ or MO:CH emulsions (irrespective of the MO ⁄ CH ratios) effectively reduced weight loss and preserved the albumen and yolk quality of eggs for at least 3 weeks longer than observed for the noncoated eggs at 25°C.…”

Section: Effects Of Mineral Oil Chitosan Solution and Their Emulsionmentioning

confidence: 99%

A novel emulsion coating and its effects on internal quality and shelf life of eggs during room temperature storage

Torrico

Jirangrat

et al. 2010

Int J of Food Sci Tech

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Effects of mineral oil (MO), chitosan solution (CH) and their emulsions (MO:CH = 75:25, 50:50, and 25:75 ratios) as coating materials in preserving internal quality of eggs were evaluated during a 5-weeks storage at 25°C. Consumers (n = 109) evaluated surface properties and purchase intent of freshly coated eggs. As storage time increased, Haugh unit and yolk index values decreased whereas weight loss increased. Noncoated eggs rapidly changed from AA to B and C grades after 1 and 3 weeks, respectively. However, all emulsion-coated eggs maintained their A-grade quality for 4 weeks. Compared with noncoated eggs, all emulsion coatings reduced weight loss of eggs by at least seven times (0.88-1.03% vs. 7.14%). Only MO:CH = 25:75 emulsion-coated eggs were not sensorially glossier than noncoated eggs. All emulsioncoated eggs had >80% positive purchase intent and were negative for Salmonella. This study demonstrated that MO:CH emulsion coatings preserved internal quality and prolonged shelf life of eggs.

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“…They found the albumen quality to be slightly, but not significantly, better in eggs packed with the small end up after the storage period. Goodwin et al (1962) reported that the albumen condition of eggs stored with the small end up was significantly better than eggs stored with the small end down. Candling of the eggs, however, revealed more off-centered yolks in -ehe eggs stored small end up.…”

Section: ~"mentioning

confidence: 99%

“…However, even as revolutionary changes have occui-red in methods of handling eggs, packing eggs with the small end down has "been advised (Benjamin and Pierce, 1937 > Winter and Funk, 19^6;Dawson and Hall, 19ift;Orel and Musil, 1956;Goodwin et al,, 1962). …”

Section: ~"mentioning

confidence: 99%

Factors Affecting the Quality of Procurement Grade Shell Eggs

Walker¹,

Hicks²,

Tuomy³

1971

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U662708D553 M. ORIGINATOR'S REPORT NUMBER(S) 72-ll-FL 9b. OTHER REPORT NO(»> (Any othar numb* ra th±t a%ay ba aaalfiad thla rapott)FL-I38 so. DISTR:SUTION ITATEMENTThis docujnent has been approved for public release and sale; its distribution ie unlimited. II. SUPPLEMENTARY NOTES 12. spoNsoRiNO MILITARY ACTIVITYUS Army Natick Laboratories Natick, Massachusetts OI76O IS. ABSTRACTFederal Specification!C-E-271 entitled Eggs, Shell^requires that not more than jf> can be packed with the small end of the egg up. The inability of some egg packers to consistently comply with the tolerance prompted an investigation to determine the importance of the position of the egg on quality after shaking to simulate transportation and long term Btorage.Three experiments were conducted. In each experiment one-half of the eggs were stored with the small end down and one-half with the small end up. For experiment 1 the eggs were stored quiescently for up to 6 months. For experiment 2 one-half of the eggs were shaken for 3*5 hours prior to storage. The eggs were stored for up to 7 weeks. For experiment 3 one-third of the eggs were stored quiescently, one-third were shaken for 2.5 hours and one-third were shaken for 7.5 hours prior to storage for up to Ik weeks.•'Results.*-show that without shaking the storage time influences the deterioration of the quality of the eggs to a greater extent than the position of the egg does. 1 Results of experiments 2 and 3 indicate that shaking is, in general, the most important factor and storage time and position of the eggs assume a less important place in -influencing changes in egg weight, albumen height, and quality score. However,-the inter! or quality, as measured by the amount of deterioration found, was better maintained in the eggs stored small end up. Shaking of the eggs resulted in more deterioration than in eggs not shaken./ Based upon the results of this study the requirement restricting the percentage of eggs that may be packed small end up will be disregarded and will be deleted from the specification in future revisions of the document.

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Effects of Oiling Time, Storage Position, and Storage Time on the Condition of Shell Eggs

Cited by 26 publications

References 8 publications

Chitosan-soybean oil emulsion coating affects physico-functional and sensory quality of eggs during storage

Chitosan-soybean oil emulsion coating affects physico-functional and sensory quality of eggs during storage

A novel emulsion coating and its effects on internal quality and shelf life of eggs during room temperature storage

Factors Affecting the Quality of Procurement Grade Shell Eggs

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