Effects of packaging, mineral oil coating, and storage time on biogenic amine levels and internal quality of eggs

Abstract

This study was carried out with the aim of evaluating the effects of mineral oil application on eggshells and the use of plastic packages with lids on the physical-chemical and microbiological quality and biogenic amine contents of eggs stored under refrigeration for up to 125 d. A total of 1,920 eggs from 46-wk-old Hyline W36 laying hens were randomly distributed into 4 groups soon after classification: (i) 480 eggs were stored in pulp carton tray packages; (ii) 480 eggs were stored in plastic packages with lids; (iii) 480 eggs were stored in carton packages after the application of mineral oil; and (iv) 480 eggs were stored in plastic packages with lids after the application of mineral oil. The internal quality was measured by Haugh units, by the counts of mesophilic and psychrotrophic microorganisms, by the most probable number of total and thermal-tolerant coliforms, by the counts of molds and yeasts, by the analysis of Salmonella spp. and Staphylococcus spp., and by the levels of biogenic amines in the egg yolk and albumen. The application of mineral oil to the eggshell resulted in higher Haugh unit values throughout storage, and the use of plastic packages altered the internal quality. The application of mineral oil and the use of packaging had no effects on the microbiological and biogenic amine results. Microbiological analyses showed the absence of Salmonella spp., Staphylococcus aureus, thermal-tolerant coliforms, and fungi. However, the highest counts of mesophilic (1.1 × 10(7) cfu/g) and psychrotrophic (6.7 × 10(7) cfu/g) microorganisms were recorded. The highest values of biogenic amines detected and quantified were putrescine (2.38 mg/kg) and cadaverine (7.27 mg/kg) in the egg yolk and putrescine (1.95 mg/kg), cadaverine (2.83 mg/kg), and phenylethylamine (2.57 mg/kg) in the albumen. Despite these results, the biogenic amine levels recorded were considered low and would not be harmful to consumer health.

Application of pectin‐alginate and pectin‐alginate‐laurolyl arginate ethyl coatings to eliminate Salmonella enteritidis cross contamination in egg shells

“…Table shows the Δ E calculated for each day of analysis between the treatments and the control. The table shows that a large variation is time dependent and Δ E increased with time in all the treatments, due to the aging of the eggs (Figueiredo et al, ). Conversely, the color variation was not significant among the different treatments.…”

“…A fresh and good quality egg has a HU index of around 80 which decreases physiologically with the aging of the egg (Caner & Yüceer, ). The initial value of HU represents the main marker to evaluate the egg protein quality, and its expression provides an indication of the egg shelf‐life as well as the storage conditions (Figueiredo et al, ). Changes in the HU of the C, PA, and PAL groups are shown in Table .…”

Internal quality of coated eggs with soy protein isolate and montmorillonite: Effects of storage conditions

“…The energy spectrum of the eggshells was examined to ensure the safety of the SPI-MMT coated eggs by a SPM (ICON3100, Bruker, Germany). [27] The surface and the pores of eggshells were measured to determine the content of each element.…”

Effects of Chitosan Coating Structure and Changes during Storage on Their Egg Preservation Performance

“…The other one is to seal the pores on eggshells by coating, which serves as good barrier layers towards water vapor, gases, and microorganisms. The most widely studied coating materials are oil [9,10], proteins [11], biopolymers [3], etc. Biopolymers composed of biomass or derived polymers are intensively studied as edible coatings [12,13].…”