Abstract
In the present cross-sectional study, eggs collected from retail outlets were analyzed for physicochemical and microbial quality. Comparisons were made between ?sanitized? (cleaned, sanitized, and retailed after packaging) and ?unsanitized? (not subjected to cleaning, sanitization, and packaging) retail table eggs that originated from ?commercial? and ?backyard? (eggs retailed loose without any cleaning, sanitization, or packaging) farms. A total of 1120 eggs collected from retail markets were analyzed for physicochemical (weight, shell thickness, shape, yolk index, albumen index, Haugh unit, color, and pH) and microbial (total viable count, and yeast and mold counts) characteristics. Eggs collected from retail markets were found to significantly differ with respect to weight, shell thickness, yolk index, albumen index, Haugh unit, yolk color, and total viable counts (P < 0.01), but not shape index, pH, or yeast and mold counts. Discriminant analysis corroborated the categorization of table eggs and results of the present study showed differentiation of origin of table eggs based on physicochemical characteristics whereby processed eggs possessed better microbial quality attributes than unprocessed and backyard eggs. Processing of table eggs encompassing hygienic handling, cold storage, and treatment of eggs would deliver wholesome eggs to the consumers through the retail table egg supply chain.
Highlights
Table eggs form the diet of millions of people worldwide owing to their protein composition and essential nutrients
The results of physicochemical and microbial analysis of table eggs collected from retail outlets arising from different production and processing systems are shown in Tables 2 and 3, respectively
Eggs are known for their nutritional value and functional properties; preparation of value-added egg-based products is linked to quality
Summary
Table eggs form the diet of millions of people worldwide owing to their protein composition and essential nutrients (lipids, vitamins, and minerals). In addition to nutritional value, eggs could be potentially converted into value added products like whole egg powder, albumen flakes, yolk powder, and other valuable products. Such products are used as ingredients in a variety of food products (bakery, mayonnaise/salad dressings, ice cream, pastas, and other convenience foods) due to the egg’s unique functional properties (gelling, foaming, and emulsion stabilization) [1]. Apart from physicochemical indices, microbial quality determines table egg consumer and functional attributes. It fairly reflects on practices followed throughout primary production (birds, litter, egg crates, etc.), processing, transportation, and storage [8,9].
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