Effects of storage temperature and egg washing on egg quality and physicochemical properties

Abstract

This study aimed to determine the effects of storage temperature and washing on egg quality and physicochemical properties. A total of 200 eggs (100 washed and 100 unwashed eggs) were obtained from 30-week-old Hy-Line Brown laying hens. The experiment’s main effects were storage temperature (refrigerator and room temperatures) and egg washing (washed and unwashed eggs). The results indicated that eggs stored at refrigerator temperature increased (p < 0.05) in albumen height and Haugh unit at 1 to 4 weeks than those stored at room temperature. Eggs stored at room temperature and unwashed eggs had less (p < 0.05) thiobarbituric acid reactive substances and volatile basic nitrogen at 4 weeks than those subjected to other conditions. These findings suggest that refrigerator temperature improves egg quality, and unwashed eggs and those stored at room temperature potentially inhibits lipid oxidation and protein deterioration in eggs.