The Impact of Package Type and Temperature on the Changes in Quality and Fatty Acids Profile of Table Eggs during Their Storage

Abstract

The aim of the study was to evaluate the possibility of reducing changes in the quality of consumer hen eggs by storing them in various package type and under various temperature conditions (room and refrigeration). The material consisted of 960 chicken eggs packed in cardboard or plastic boxes, 10 pcs in each. Half of the packages were stored at room temperature (21 °C), the rest in the refrigerator (5 °C). The eggs were stored for 28 days qualitatively evaluated at 14-day intervals. The characteristics of whole egg (weight, specific weight, proportion of morphological elements, air cell depth) as well as of shell (weight, color, crushing strength, thickness, density, water conductivity), albumen (height, Haugh units, weight, pH) and yolk (weight, color, pH) were analyzed. The fatty acids profile of yolks was also evaluated as a freshness indicator. Packaging types available on the market, apart from its marketing and eggs protection function, can also influence the quality and stability of the product during storage. The use of plastic boxes can help to maintain higher eggs quality during the storage period, even after a significant extension of the storage time. Eggs stored in plastic boxes at room temperature had very similar results to those stored under refrigeration using conventional cardboard boxes. This effect is probably related to the lower permeability of plastic boxes in comparison to cardboard ones, but detailed research work in this direction is necessary to verify this relation.

Variation in the Fatty Acid and Amino Acid Profiles of Pasteurized Liquid Whole Hen Egg Products Stored in Four Types of Packaging

“…The portion of oleic acid in LWEP stored for 15 days decreased significantly ( p ≤ 0.05), corresponding to a percentage loss of 23.2–30.2%, with LWEP stored in HDPE packaging having the lowest loss and LWEPs kept in TR and DP the highest. The results are not consistent with data reported by Drabik et al [ 38 ], demonstrating a decrease in the portion of oleic acid only by 14.9% in egg yolk kept in paperboard packaging under room temperature for 28 days, and an increase of 8.8% in product kept under refrigeration conditions. After 35 days of storage, the portion of oleic acid decreased by 18.8–25.7% compared with the initial value.…”

“…The decrease in the content of palmitic acid is most likely due to the oxidation process caused by one of the disadvantages inherent to laminated materials, i.e., the ability of certain polymers to delaminate from the surface of paperboard and cause oxygen diffusion more extensively. The observed percentage decrease in the portion of palmitic acid was in line with that reported by Drabik et al [ 38 ], indicating up to 17.3% palmitic acid loss in egg yolk kept in a paperboard box under room temperature (21 °C). However, the authors noted that there were no significant differences ( p ≥ 0.05) between initial and final values for egg products kept in plastic boxes under room and refrigeration conditions (5 °C).…”

“…Unfortunately, no direct comparison of the observed values could be performed due to existing limitations in the literature. However, Drabik et al [ 38 ] pointed to an increase in the content of linoleic acid by 16.7% and a decrease of 16.1% in egg yolk stored in paperboard under room and refrigerated storage conditions for 28 days, respectively. The authors reported exactly the opposite values regarding plastic packaging, where the reduction in the content of linoleic acid in egg yolk under room and refrigerated conditions amounted to 16.7% and only 2.9%, respectively.…”

Development of a spent cinnamon bark‐incorporated egg box and analysis of its effectiveness on internal quality characteristics of chicken eggs

“…Therefore, it could be the possible reason for flavor changes in eggs stored in 50% SCB‐incorporated egg boxes that occurred due to the effect of this flavoring agent. However, Drabik, Próchniak, Spustek, et al (2021) stated that the eggs stored in plastic boxes at room temperature conditions and the eggs stored in conventional cardboard boxes under refrigeration conditions showed similar results on egg yolk as well as albumen quality of eggs for the consumption.…”