Effects of heat treatments and edible shell coatings on egg quality after storage at room temperature

Cristina Henrique Oliveira,Marcel Manente Boiago,Andréia Guaragni

doi:10.1590/fst.13019

Cristina Henrique Oliveira, Marcel Manente Boiago + Show 1 more

Open Access

https://doi.org/10.1590/fst.13019

Copy DOI

Abstract

Abstract The objective of this study was to evaluate the effect of thermal treatments using different water temperatures and immersion times, as well as the application of eggshell coatings using edible materials on eggshell quality after storage for 4 weeks at room temperature (22.8 ± 4.4 °C). A total of 180 brown fresh eggs were distributed in a completely randomized design with six treatments and five replicates of six eggs each. The treatments consisted of a control group without any treatment (T1), three groups treated thermally: 56 °C/32 minutes (T2); 56 °C/20 minutes (T3); 56 °C/10 minutes (T4); and two groups with gelatin 2% (T5) and 5% NaCl solution (T6). After storage, it was found that the heat treatments at 56 °C for 10, 20 and 32 minutes provided maintenance of the albumen height, which reflected the values of the Haugh units but negatively influenced the albumen foam stability. The treatment with 5% NaCl solution showed the lowest lipid oxidation rate and the best albumen foam stability. The proposed treatments (thermal or coatings), individually, caused significant improvements on some eggs quality markers evaluated after 30 days of storage.

Highlights

Egg is a highly nutritious and complete food for human consumption
There was a significant difference between the treatments for weight loss of eggs in storage (WL), specific gravity (SG), and percentages of yolk and shell (Table 1)
Significant differences were observed for Haugh units (HU), red and yellow intensity

Summary

Introduction

Egg is a highly nutritious and complete food for human consumption. It contains essential amino acids of high biological value, very important in all phases of life (Ruxton et al, 2010; Wang et al, 2015). Due to their high perishability over the storage period, eggs undergo severe changes in their chemical and functional properties, which leads to significant economic losses to the egg industry (Perry et al, 2011; Yüceer et al, 2016). Several studies using different coatings have been published (Wardy et al, 2013; Yüceer & Caner, 2014; Morsy et al, 2015), and positive and significant effects on egg quality parameters have been reported

Objectives

Methods

Results

Conclusion