Abstract
ABSTRACT This study investigated the influence of cold chain integrity during postwashing processing and storage on chicken egg quality. Postwashed eggs from a commercial washing plant were assigned to eight groups that simulated the conditions of postwashing temporary storage, transportation, selling, and storage. At each step, eggs were stored at low (7 °C) or high (25 °C or 30 °C) temperatures for a certain period of time to simulate commercial handling. Freshness and microbial characteristics of the eggs were analyzed for 4 weeks. The results demonstrated that eggs stored at low temperatures during all three steps in the cold chain maintained the highest quality. Any interruption of the integrity of low temperature in the cold chain resulted in varied quality deterioration. Therefore, processors and consumers should maintain washed eggs in a cold chain from postwashing until consumption to maintain the quality and safety of eggs.
Highlights
Eggs, an inexpensive and excellent protein source, are considered one of the most nutritious foods (Liu et al, 2016)
When considering the influence of step 1, it was found that the Haugh unit (HU) of eggs stored at 7 °C were higher than the corresponding eggs stored at 25 °C during step 1 despite both having the same storage conditions for the other steps in the cold chain (i.e., LLL > RLL, LLR > RLR, LHL > RHL, and LHR > RHR)
When considering the influence of step 2, the HUs of eggs stored at 7 °C were numerically but not statistically (p > 0.05) higher than the corresponding eggs stored at 30 °C (i.e., LLL ≥ LHL, LLR ≥ LHR, RLL ≥ RHL, and RLR ≥ RHR) during storage
Summary
An inexpensive and excellent protein source, are considered one of the most nutritious foods (Liu et al, 2016). Post washing procedures commonly include temporary storage, transportation, selling, and storage until consumption of the eggs. Eggs undergo physicochemical changes, such as moisture loss, increasing of albumen pH, and weakening of vitelline membranes (Samli et al, 2005). Wellknown variables, such as the Haugh unit (HU), albumen pH, and yolk pH are commonly measured to determine egg freshness (Liu et al, 2016)
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