Time of Washing and Age Effects on the Sensory Qualities of Clean and Dirty Producer Eggs

Abstract

Nine trained panelists evaluated the flavor and aroma characteristics of unwashed and washed eggs from a “clean” producer and a “dirty” producer after 1, 3, and 5 weeks of storage to determine if differences exist due to storage time or time of washing. Eggs washed at 0700, 0930, and 1130 hr were sampled. Microbial analyses were conducted on the wash water for each sampling time. The parameters evaluated were aroma freshness, aroma sulfury, aroma barny, yolk freshness, yolk sulfury, yolk floury, yolk eggy, white freshness, and aftertaste.After a 5-week storage period, “clean” producer eggs washed at 0700 hr were significantly fresher and had a fresher and less intense aroma than those washed later in the morning. The unwashed eggs were also more stale than those washed at 0700 hr, but there were no differences in barny and sulfur aroma intensities. The “dirty” producer eggs washed at 0700 hr also had a fresher yolk and less intense aromas than those washed later. In addition, the yolk was perceived as less floury and sulfury. The unwashed eggs had more intense aromas and yolk floury taste than the 0700 hr washed eggs.