Effect of using three types of vinegar on the quality and Shelf Life of table egg

Abstract


 
 
 
 The current investigation was conducted to study the effectiveness of apple, grape and lemon vinegar coating in the shelf life of table eggs stored under room and refrigerator conditions for eight weeks. Two –hundred and forty table eggs from broiler breeder 57 weeks old were taken in the field and divided into eight treatments in two conditions, each including four treatments. T1 (control group) 60 eggs, T2 (apple vinegar) 60 eggs, T3 (lemon vinegar) 60 eggs and T4 (grape vinegar) 60 eggs were studied for eight weeks to evaluate egg quality characteristics after each two weeks and internal chemical compounds in the last week. The result showed a significant (P≤0.01) improvement of egg weight (g) in T2 and T3 in refrigerator conditions compared toT1, which recorded the lowest egg weight and decreased egg weight loss. Moreover, albumin height (mm) was increased while albumin diameter decreased, and yolk index significantly (P≤0.01) increased in refrigerator conditions.
 Additionally, air cells were significantly (P≤0.01) decreased in all vinegar-sprayed eggs, particularly in apple and grape treatments in both conditions. Three types of vinegar significantly (P≤0.01) improved moisture content by about 4%, and 2% in refrigerator condition. Results in this study indicate that using 5% of apple, lemon and grape vinegar solution of coating table egg extends egg-shelf life from one month to two months and more without negatively affecting the quality and quantity of eggs.