Abstract
Abstract. Glycerol, a by-product of biodiesel production, is non-toxic to humans and the environment. With the current increase in the demand for fuels obtained from biomass, the amount of glycerine waste production is increasing. There are many ways to dispose this substance (in pharmaceuticals, cosmetics, and in chemical industry), but its utilization is still insufficient. Therefore, the aim of this study was to assess the possibility of limiting quality changes in table eggs during storage by coating the shells with a glycerol solution. The material used in this research consisted of 270 table chicken eggs collected on the same day. On the first day of the experiment, quality traits of 30 eggs were evaluated (initial control group). The remaining 240 eggs were divided into two equal groups: control (eggs that were not subjected to any treatment) and experimental (eggs that were coated with a 5 % aqueous solution of glycerol). The eggs were placed on transport trays and stored at 14 ∘C and 70 % humidity. Quality evaluations were carried out after 14 and 28 days of storage. The depth of the air cell, mass and specific gravity of the egg, the shell characteristics (water vapour conductance, strength, mass, thickness, and density), and the content traits (pH of the albumen and yolk, Haugh units, and colour and weight of the yolk) were evaluated. The results obtained suggest that the use of glycerine may contribute to slowing adverse changes in egg quality during storage by limiting CO2 removal from the egg content, which allows the egg to maintain albumen structure. Due to the fact that glycerine is a safe, cheap, and easy-to-apply substance, its large-scale use in poultry raw material storage seems to be a very real possibility.
Highlights
From the moment they are laid there are a number of changes in eggs that reduce their quality
Loss of water is related to the air cell depth, which increases with the length of storage time (Batkowska and Brodacki, 2014)
The use of protective coatings has a positive effect on inhibiting egg mass loss during storage, which is confirmed by both the results obtained in the experimental group in this study and observations made by other authors (Edwin et al, 2013; Ryu et al, 2011; Wardy et al, 2011; Eke et al, 2013)
Summary
From the moment they are laid there are a number of changes in eggs that reduce their quality. The most important, yet simultaneously the most basic, change occurring in eggs during storage is the loss of mass caused by water evaporation (Samli et al, 2005; Calik, 2013). Quality changes regarding storage relate to the egg content. The change in albumen alkalinity is influenced by the distribution of electrostatic bonds within the ovomucin–lysozyme complex, which causes significant rarefaction (Lucisano et al, 1996). A significant influence of the albumen reaction on egg functional features has been demonstrated (e.g. an impact on the quantity and stability of the foam obtained) (Mikova and Bovskova, 2009). A basic change seen in egg yolk is an increase in size and a decrease of the index value. Yolk enlargement is a process caused by the movement of water in-
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