Influence of edible oil coating on internal quality characteristics and shelf life of chicken eggs stored at room temperature

Abstract

Freshness is a foremost contribution to the egg quality. The present study was conducted to find out the edible oil coatings on physico-functional properties and internal egg quality of chicken eggs during storage at room temperature in Sri Lanka. 300 eggs were randomly divided into five treatments were defined with three replications viz. ; Sesame oil coted eggs (T1), coconut oil coated eggs (T2), olive oil coated eggs (T3), mustard oil coated eggs (T4), and uncoated eggs (T5). Eggs weight loss (%), Haugh Unit (HU), Yolk index (YI), Albumen pH, Yolk pH and Air Cell depth were determined. The data were analyzed using Complete Randomized Design by making use of Statistical Analysis System (SAS 9. 4) and the Least S results proved that, olive oil coated eggs significantly maintained a lower Weight loss (%), lower albumen pH, lowest yolk pH and maintained a higher Yolk Index (%), highest Haugh Unit during the storage time at 32 °C than followed by T1, T2and T4. Uncoated eggs show significantly lower internal quality than other treatments. Therefore, it could be concluded that olive oil edible coating is most suitable to preserve eggs and extending the shelf life of eggs in Sri Lanka.