Preservation Of Eggs Research Articles

UMUR SIMPAN TELUR AYAM YANG DILAPISI DENGAN KAPUR (CaCO3) DAN MINYAK KELAPA

Preservation of fresh eggs can be done by coating the centipede with coating material. The purpose of this study was to determine the physical quality of chicken eggs treated with centipede coating and shelf life at room temperature. The ingredients used are purebred chicken eggs, coconut oil and chalk. The parameters observed are: Egg weight, egg index, egg white index, yolk index, egg white pH, yolk pH, egg color. The study design is a complete randomized design of factorial patterns. The results showed that the type of egg centipede coating material and shelf life showed a marked difference in egg weight. The coating material and shelf life have no effect on the egg index. The treatment of centipede coating material has a very noticeable effect on the egg white index and egg yolk index. The treatment of centipede coating material and shelf life have a significant influence on the pH value of egg white and egg yolk pH. The color of the yolk of purebred chickens with the treatment of centipede coating materials and the length of storage at room temperature has a noticeable effect on the color of the yolk. The conclusion that the coating of the egg centipede using chalk and coconut oil and shelf life showed a marked difference in egg weight, egg white index, yolk index, white pH, yolk pH and egg color, while the egg index did not differ markedly.

Effect of slightly acidic hypochlorous water incorporation on the physical, mechanical, and antibacterial properties of chitosan film for chicken egg preservation

ABSTRACT Eggs, a rich source of protein, vitamins, and minerals, rapidly decline in nutritional quality post-laying due to physicochemical changes, exacerbated by poor storage. Chitosan, a biodegradable antibacterial polysaccharide, has the ability to enhance the preservation of egg when it combined with Slightly acidic hypochlorous water (SAHW). This study investigates the potential of chitosan-SAHW composite films for preserving egg quality by systematically evaluating the films’ properties across different SAHW concentrations. Results showed increased film density and decreased moisture content with SAHW addition. Optimal mechanical properties were observed at 20 mg/L SAHW, while 40 mg/L SAHW films were most effective against microbes. Eggs coated with these films, especially at 20 mg/L and 30 mg/L SAHW, maintained quality significantly better over 49 days, reducing weight loss, preserving the Haugh unit, and stabilizing pH. These findings suggest chitosan-SAHW films effectively extend egg shelf life, warranting further research for broader applications.

Analysing the Impact of Broiler Line and Egg Preservation Durations on Immunoglobulin Levels and Some Egg Quality Indicators

The basis of the poultry industry is the presence of parent flocks, and the lack of this causes the eggs to be transported for long periods and long distances, reducing the quality of hatching eggs and producing poor-quality, low-weight chicks. Therefore, the current study investigates the effect of different storage periods for different types of broiler chickens on the internal immunity of the egg and some qualitative characteristics of stored eggs. Three lines of broiler were used from three hatcheries (Ross 308-1: Ross 308-2: Cobb 508); these lines of eggs were imported from Türkiye and the Netherlands to Iraq, and all eggs were storage for four periods (15, 20, 25 and, 30 days) at seven c⸰. The results showed a significant (P≤0.05) increase for (line- 2) in total IgY at 25 days, and line three increased significantly (P≤0.05) in the HU unit at 25 days too. Meanwhile, there is no significant difference between periods in egg weight loss (Table 2), albumin pH, relative albumin weight, and yolk weight. It is concluded from the study's results that any storage duration may affect the egg's internal immunity and its qualitative characteristics. Thus, it may negatively affect the hatching rate and characteristics of the hatched chicks.

Life cycle assessment of the manothermosonication of liquid whole egg: a comparative evaluation with conventional thermal preservation

Manothermosonication (MTS) is a promising alternative to thermal preservation of liquid whole egg (LWE) in terms of safety level and improved quality. However, energy and sustainability assessment of MTS are not well described. This study compared the energy balance and life cycle assessment (LCA) of MTS to traditional thermal preservation of LWE, considering equivalent microbial inactivation levels and a production capacity of 100 kg/h within a "gate to gate" approach.Results of the energy assessment indicated that MTS preservation consumed 15% less energy (2.00 kWh/kg of LWE) and water compared to thermal preservation (2.36 kWh/kg of LWE). This reduction is attributable to cavitation, the mechanism of action in MTS, which eliminates the need of pre-homogenisation stage and water for heating. Concerning the environmental impact, MTS scored lower in all impact indicators, mainly due to reduced electricity and water usage. For instance, carbon footprint of CO2 emissions from LWE processing were 57.3% for MTS and 61.8% for thermal preservation, with the environmental impact of the pasteurisation stage being 4.1-fold lower in MTS. This study suggests MTS preservation of LWE is a viable alternative to thermal methods, offering safety, quality, and improved energy and environmental benefits.

Physical Quality of Chicken Egg Coating with Herbal Materials During Storage

Chicken eggs will experience a decrease in quality during storage. Egg preservation methods are needed to maintain egg quality and extend shelf life. This research evaluated the effect of coating egg shells using herbal solutions during storage on egg white index, egg yolk index, egg white pH, egg yolk pH and air sac depth. The research method used a completely randomised design with 2 treatment factors and 4 replications. The first treatment factor was eggshell coating consisting of 4 levels, namely control, lemongrass solution, kaffir lime leaf solution and pandan leaf solution. The second treatment factor is storage time, which consists of 5 levels, namely 0, 5, 10, 15, and 20 days. Data were analysed using ANOVA with Tukey's advanced test at a significance level 0.05. The research showed that the eggshell coating method using herbal ingredients and cold storage maintained the physical quality of purebred chicken eggs during 20 days of storage compared to the control treatment at room temperature. Coating herbal ingredients using lemongrass solution is the best herbal ingredient with the lowest egg white index, egg yolk index, egg white pH, egg yolk pH and air sac depth.

Women’s reproductive choice and (elective) egg freezing: is an extension of the storage limit missing a bigger issue?

Egg freezing can allow women to preserve their eggs to avoid age-related infertility. The UK's recent extension of elective egg freezing storage has been welcomed as a way of enhancing the reproductive choices of young women who wish to delay having children. In this paper, I explore the issue of enhancing women’s reproductive choices, questioning whether there is a more significant aspect overlooked in egg freezing. While increasing storage limits expands reproductive choices for some women, focus on this extension alone, I argue, misses a fundamental issue with egg preservation that often remains ignored; the importance of effective information on egg freezing and the effect this has on women’s reproductive choices. Ultimately, I highlight the crucial role of balanced information in enhancing women’s choices regarding egg freezing and argue that focusing on extending and increasing provision may obscure this real opportunity to empower women and their authentic reproductive choices.

The Effect of Eggshell Dipping with Various Types of Oils and Storage Duration on The Weight Loss and Shell Thickness of Table Eggs

Preserving eggs is very important to retain egg quality and increase shelf life, egg preservation is crucial. Eggs may be preserved by immersing them in several kinds of vegetable oil. The purpose of this research is to investigate the effects of dipping eggs in various types of oil and the duration of preservation on the shell thickness and weight loss of table eggs. The research material includes 45 chicken eggs, pure coconut oil, palm oil, maize (corn) oil, a screw micrometer, and a scale. The method utilized was experimental, employing factorials with a completely randomized design in a 3x5 factorial pattern and three (3) replications. Treatment A consists of oil types (A1 is pure coconut oil, A2 is palm oil, and A3 is maize (corn) oil), and treatment B: the storage duration of eggs at room temperature (including: 25 days for B1, 30 days for B2, 35 days for B3, 40 days for B4, and 45 days for B5). The variables that were noticed were the egg weight loss and shell thickness. Data were analyzed using analysis of variance and further analyzed using the Duncan Multiple Range Test (DMRT), utilizing SPSS version 16.0. The results suggest that the interaction between the kind of oil and storage length didn’t have significant consequences (P>0.05) egg weight loss and shell thickness. The type of oil significantly affects (P<0.05) shell thickness. The storage duration at room temperature significantly affects (P<0.05) on the egg weight loss and shell thickness. In conclusion, the best treatment for dipping eggs is using pure coconut oil and storing them at room temperature for up to 40 days.

Study of the Stability and Homogeneity of Powdered Egg Matrix as a Candidate for Certified Reference Material for the Determination of Centesimal Composition

The full process of fresh egg preservation presents limitations and is associated with high transportation costs, while processed powdered eggs offer numerous advantages, such as high stability against degradation, providing extended shelf life, easy production, transportation, and favorable storage conditions. Traditional methods for determining the proximate composition of eggs and derivatives lack the capability to eliminate the matrix effect and do not guarantee adequate precision of the results. Therefore, Certified Reference Material (CRM) are the most suitable and effective tool to achieve this purpose. However, in Brazil, CRMs for powdered egg matrix are currently unavailable, although it is not possible to eliminate matrix effects, these can be included in the measurement uncertainty of each CRM. This study aimed to develop a candidate CRM for the powdered egg matrix with the requirements for the competence of testing and calibration laboratories (17034:2016) for proximate composition analyses. The analysis of variance (ANOVA) results for stability and homogeneity indicated no significant variation among the data obtained in the tests and the storage time of the material. Consequently, it was concluded that the powdered egg matrix is stable under simulated transportation conditions (short-term stability) as well as storage conditions (long-term stability) and exhibits adequate homogeneity for a CRM candidate.

Pembuatan Tepung Telur Ayam (Gallus gallus. D) Asin Rebus

Chicken eggs are a food that is very rich in nutrients, including protein (12.8%) and fat (11.8%). The high levels of water, fat and protein in eggs can make them a good medium for bacterial growth. Quality deterioration in eggs can be prevented by using egg preservation methods, namely drying eggs into egg powder or flour. Chicken eggs are still very limited and inefficient processing to be used as salted egg flour. Therefore, it is necessary to conduct research on the manufacture of boiled salted chicken egg flour (Gallus gallus. D). This research was conducted to study the making of boiled salted chicken egg flour and understand the characteristics by taking measurements on whole eggs, egg whites, and yolks using the proximate test method, measurement of fineness, and color test. This research was conducted using a non-factorial Completely Randomized Design (CRD) model consisting of 6 testing factors (T) and (A), namely: T1 whole unsalted chicken eggs, T2 white unsalted chicken eggs, T3 yellow unsalted chicken eggs, A1 whole salted chicken eggs, A2 white salted chicken eggs, and A3 yellow salted chicken eggs. The research results of salted chicken egg flour making is a process that involves drying salted eggs and grinding them into flour form. The preparation of salted egg flour showed that the difference between regular chicken eggs and salted chicken eggs, which resulted, affected the proximate properties and had a noticeable impact on the nutritional composition and physical properties of the egg flour produced, while the moisture content was not significantly different. Keywords: Chicken Egg Flour, Egg Preservation, Proximate Properties, Salted Eggs.

Carnauba Wax Applied to the Shell Surface of Chicken Eggs Improved the Shelf Life and Internal Quality of the Eggs

The egg is a nutrient-rich food, essential for human health, containing proteins, vitamins, and minerals. However, it is perishable and begins to lose internal quality shortly after being laid. The quality of eggs deteriorates due to the loss of water and carbon dioxide, which is more pronounced at higher temperatures. Therefore, the aim of this study was to investigate the effect of coating eggs with a semi-solid product formulated with carnauba wax on the preservation and internal quality of eggs during a 28-day storage period at room temperature. 144 white eggs from 50-week-old hens were used, divided into three groups: eggs coated with carnauba wax, eggs coated with mineral oil (positive control), and a control group without coating (negative control). The results were subjected to analysis of variance (ANOVA), followed by the comparison of means through the Tukey test at a significance level of 5% (p<0.05), using the statistical program SISVAR. Eggs coated with carnauba wax showed less weight loss throughout the storage period, lower pH in both the yolk and albumen, higher yolk index and higher Haugh Unit compared to uncoated eggs and eggs coated with mineral oil. This suggests a significant improvement in the quality of coated eggs. Therefore, the use of carnauba wax coating can be an effective solution for extending the shelf life and preserving the quality of eggs, especially in regions where refrigerated storage cannot be guaranteed.

Effects of different selenium sources and levels on the physiological state, selenoprotein expression, and production and preservation of selenium-enriched eggs in laying hens

Selenium (i.e., Se) is a trace element that is vital in poultry nutrition, and optimal forms and levels of Se are critical for poultry productivity and health. This study aimed to compare the effects of sodium selenite (SS), yeast selenium (SY), and methionine selenium (SM) at selenium levels of 0.15 mg/kg and 0.30 mg/kg on production performance, egg quality, egg selenium content, antioxidant capacity, immunity and selenoprotein expression in laying hens. The trial was conducted in a 3 × 2 factorial arrangement, and a total of 576 forty-three-wk-old Hyland Brown laying hens were randomly assigned into 6 treatment groups, with diets supplemented with 0.15 mg Se/kg and 0.3 mg Se/kg of SS, SY and SM for 8 wk, respectively. Results revealed that SM increased the laying rate compared to SS and SY (P < 0.05), whereas different selenium levels had no effect. Organic selenium improved egg quality, preservation performance, and selenium deposition compared to SS (P < 0.05), while SY and SM had different preferences for Se deposition in the yolk and albumen. Also, organic selenium enhanced the antioxidant capacity and immune functions of laying hens at 0.15 mg Se/kg, whereas no obvious improvement was observed at 0.30 mg Se/kg. Moreover, SY and SM increased the mRNA expression of most selenoproteins compared to SS (P < 0.05), with SM exhibiting a more pronounced effect. Correlation analysis revealed a strong positive association between glutathione peroxidase 2 (GPx2), thioredoxin reductases (TrxRs), selenoprotein K (SelK), selenoprotein S (SelS), and antioxidant and immune properties. In conclusion, the use of low-dose organic selenium is recommended as a more effective alternative to inorganic selenium, and a dosage of 0.15 mg Se/kg from SM is recommended based on the trail conditions.

Characterisation of hyaluronic acid‐curcumin‐cellulose nanofibre composite film and application in egg preservation

SummaryHA composite films were prepared using hyaluronic acid (HA) as a substrate with the addition of curcumin and cellulose nanofibre (CNF), and the application was evaluated by egg preservation tests at 25 °C and 70% humidity. The composite additives increased the thickness of both films. Compared to single HA film, 0.025% curcumin conferred the best antimicrobial properties, while CNF mainly controlled the viscosity, permeability and mechanical properties of the films. A 56‐day egg preservation test showed that the composite film with 0.5% HA addition, 0.025% each of curcumin and CNF, and a coating time of 2 min had the lowest weight loss of 13.88%. The final Haugh unit was 52.08, respectively, which exceeded the corresponding control values around Day 35 and extended the shelf life by at least 14 days. This indicates that the composite film at this concentration has the most significant effect on egg preservation and is important for postharvest food preservation.

P-632 Micronized progesterone is better than GnRH antagonist to prevent LH surge in oocyte donation cycles

Abstract Study question Micronized progesterone or GnRH antagonist: which is better to control the LH surge in the egg donation process? Summary answer Micronized progesterone is better. Is just as effective as GnRH antagonist and offers three additional advantages: cheaper, more convenient, and saves intermediate controls. What is known already GnRH antagonists have been widely considered to prevent LH surge. When fresh embryo transfer is not advised, micronized progesterone has been shown to be an effective alternative with some other very interesting advantages. If efficacy would prove to be similar, there will be three obvious advantages for the preferential use of micronized progesterone over the antagonist protocol: oral or vaginal administration is preferred over subcutaneous injection, cost would be much lower, and progesterone can be used from day one and avoid inconvenient intermediate controls. This would be particularly interesting in egg preservation, preimplantation genetic screening, and oocyte donation programs. Study design, size, duration We retrospectively analyzed our oocyte donation program from 2018 to 2021. All 358 cycles under short cycle protocol were studied. 67 donors were under the Antagonist cycle; age 24,7 years (18 – 32) with normal Body Max Index (22,2 Kg/m2 range 17-29) 291 donors were under the micronized progesterone cycle; age 24,5 years (18-31) with normal Body Max Index (22,3 Kg/m2 range 18-29) Participants/materials, setting, methods 67 donors were under the Antagonist cycle: LH suppression was accomplished by subcutaneous injections of Ganirelix 0.25 mg starting when follicles &amp;gt;14mm or E2 levels &amp;gt;400 pg/ml and continued until GnRH triggering. No patients were cancelled. 291 donors were under the micronized progesterone cycle: endogenous LH suppression was accomplished by vaginal administration of micronized progesterone (200 mg) once a day at bedtime, from stimulation day 1 and continuing until GnRH triggering. Four patients were cancelled. Main results and the role of chance 67 donors were under the GnRH antagonist cycle. 1115 oocytes were retrieved (16,6 range 2-39). All but two donors had egg vitrification: 65 patients, 916 oocytes (14,1 range 1-30) so 82% could be preserved. (916 / 1115). From 67 cycles, 916 vitrified oocytes were obtained (average 13,7). 291 patients were under the micronized progesterone cycle. Four patients were cancelled (no response in two, follicular asynchrony in one and personal reasons in one. No LH surges were observed). From 287 egg collections, 4683 oocytes were retrieved (16,3 range 2-49). All but two patients had vitrification: 285 patients, 3784 oocytes (13,3 range 2-37) so 81% could be preserved. (3784 / 4683). From 291 cycles, 3784 vitrified oocytes were obtained (average 13,2) Both groups were similar: total oocytes recovered per patient (16,3 vs 16,6) egg maturation (81 vs 82%) and global results (13,2 vs 13,7) Micronized progesterone offers three additional advantages: is obviously cheaper than GnRH antagonist. Also, vaginal route is commonly preferred to subcutaneous injections. And allows to offer a more flexible donor program making unnecessary to set some intermediate follicular controls. CONCLUSION: Micronized progesterone offers similar results than GnRH Antagonist with three additional advantages: is cheaper, is more convenient and intermediate controls can be avoided. Limitations, reasons for caution Although they are most likely similar, fertilization and pregnancy rates after both protocols should be deeply analyzed. Wider implications of the findings Micronized progesterone would also be particularly useful in egg preservation cycles and preimplantation genetic screening programs. Trial registration number not applicable

Effect of different concentrations of gellan gum with/without 0.50% basil essential oil on the physicochemical properties of gellan gum-rice bran oil coating emulsions and their application in egg preservation

This work investigated the effects of different concentrations (0.10 %, 0.15 % or 0.20 %, w/v) of gellan gum (GG) with/without 0.50 % (v/v) basil essential oil (BEO) on physicochemical properties of gellan gum-rice bran oil (GG-RBO) emulsions. The results showed that GG-RBO emulsions with 0.15 % or 0.20 % GG were more stable than GG-RBO emulsion with 0.10 % GG (as evidenced by higher apparent viscosity and absolute zeta potential, but smaller average particle size and lower turbidity), thus displaying better coating performances (as evidenced by bigger contact angle but lower moisture content). The presence of BEO further improved their stability and coating performances. Coating with GG-BRO or GG-RBO-BEO emulsion with 0.15 % GG significantly delayed the increase in weight loss, and the decrease in haugh unit, yolk index and albumen pH of eggs during 42 days storage; moreover, GG-RBO-BEO emulsion caused lower total aerobic plate count. Therefore, GG-RBO, especially GG-RBO-BEO emulsion has potential in egg preservation.

Approaches of Egg Decontamination for Sustainable Food Safety

Eggs are a rich source of protein, minerals, lipids, and vitamins. Eggs are an essential source of bacterial microflora. Controlling antimicrobial resistance and reducing food loss and waste are essential for a sustainable future. To prevent spoilage and to preserve eggs, a variety of techniques, including thermal and non-thermal, are often used. This paper explores the decontamination methods for egg preservation that have been applied. In previous studies, the initial contamination of the eggs varied from 2 to 9 log CFU per egg. Either thermal or non-thermal techniques resulted in reduced concentrations of Salmonella enteritidis, Salmonella typhimurium, and Escherichia coli, respectively, on the surface of the egg that ranged 0.62–5.9 log, 1.27–4.9 log, and 0.06–6.39 log, respectively, for the former, and being 1.2–7.8 log, 5.0–7.8 log, and 6.5–6.6 log, respectively, for the latter. Thermal approaches were more effective than the non-thermal approaches. Some of these methods had negative consequences on the egg’s functionality, while combination methods, such as thermoultrasonifcation (ozone-UV radiation or heat‐ozone), mitigated these effects. Other decontamination methods require further investigation, particularly the potential for scaling up for commercial usage and the associated costs. In conclusion, decontamination methods are required to extend shelf life of eggs, and to decrease consumer risks associated with foodborne pathogens.

PEMANFAATAN EKSTRAK KULIT PISANG KEPOK (Musa paradisiaca L) SEBAGAI BAHAN PENGAWET TELUR AYAM PETELUR

Eggs easily experience a decrease in quality caused by physical damage, as well as evaporation of water, carbon dioxide, ammonia, nitrogen, and hydrogen sulfide from inside the egg. This study aims to find out the effect of giving banana peel extract (Musa paradisiaca L). effect on egg shrinkage, egg pH, and percentage of rotten eggs. The data was analyzed using RAL with treatment 4 and repeat 5. In the extract of banana peel by spraying several doses each experiment (4, 8.5, 12, 16) gr / 100 ml. The results of the study for the best value of each variable from 0-14 days are only treated at (P2) with a value (1,57 ± 0,29 ), this indicates that the extract dose of 8.5 gr / 100 ml is better. In this study it can be concluded that egg preservation with the utilization of banana peel extract with the addition of different extracts and storage for 14 days has not been able to inhibit the quality of eggs shown by the value of egg weight shrinkage, egg pH, and percentage of rotten eggs. It can be used as a reference base for future research, and further research is needed on the use of banana peel extract as a utilization of banana skin extract as a preservative of laying breed chickens

Egg donation in the age of vitrification: A study of egg providers' perceptions and experiences in the UK, Belgium and Spain.

IVF treatment involving donated eggs increases yearly. Numerous technical and commercial transformations have reshaped how eggs are retrieved, stored and managed. A key transformation is vitrification; a 'fast freezing' method that allows efficient preservation of eggs, and therefore more flexibility in use, giving rise to new commercial possibilities. There has been limited focus on egg providers' experiences in the context of vitrification and related commercialisation. We report findings from a study in the UK, Spain and Belgium, where we interviewed 75 egg providers. Comparing experiences within different donation 'regimes' allows an exploration of how varying national practices and policies shape information-giving and women's experiences. In the UK, a system of 'informed gift-giving' was described, where egg providers saw their actions as not-for-profit and felt relatively well informed. In Belgium, the system was presented as 'trusted tissue exchange': with less information-giving than in the UK, but clinics were trusted to act responsibly. In Spain, a 'closed-door, market-driven' system was described, whereby egg providers received little information and expressed concerns about generation of excess profit. Our findings extend understandings of how egg donation is managed at the national level and how donation regimes produce specific experiences, expectations and subjectivities amongst tissue providers.

Intestinal parasite infection in the Augustinian friars and general population of medieval Cambridge, UK

ObjectiveTo investigate how lifestyle may have impacted the risk of contracting intestinal parasites in medieval England . Regular clergy (such as those living in monasteries) and the lay population form interesting groups for comparison as diet and lifestyle varied significantly. Monasteries were built with latrine blocks and hand washing facilities, unlike houses of the poor. MaterialsSediment samples from the pelvis, along with control samples from feet and skull, of 19 burials of Augustinian Friars (13th-16th century), and 25 burials from All Saints by the Castle parish cemetery (10th-14th century), Cambridge. MethodsWe analysed the sediment using micro-sieving and digital light microscopy to identify the eggs of intestinal parasites. ResultsParasite prevalence (roundworm and whipworm) in the Augustinian friars was 58%, and in the All Saints by the Castle parishioners just 32% (Barnards Test score statistic 1.7176, p-value 0.092). ConclusionsIt is interesting that the friars had nearly double the infection rate of parasites spread by poor hygiene, compared with the general population. We consider options that might explain this difference, and discuss descriptions and treatment of intestinal worms in medical texts circulating in Cambridge during the medieval period. SignificanceThis is the first study to compare prevalence of parasite infection between groups with different socioeconomic status from the same location. LimitationsQuality of egg preservation was suboptimal, so our data may under-represent the true prevalence. Suggestions for further researchLarger studies with greater statistical power, covering different time periods and regions.

Effects of manual washing with three alkaline sterilizing agent solutions on egg quality during storage

This study aimed to investigate the abundance of microorganisms and quality of eggs washed with different washings (tap water, 0.03% calcium hypochlorite solution, 0.25% hydrogen peroxide solution, or 1% sodium percarbonate solution) and unwashed for 28-day storage. The results showed that the washing significantly decreased the abundance of microorganisms in all cases. Washing with one of the three alkaline sterilizing agent solutions significantly inhibited the deterioration of egg quality (evidenced by lower weight loss, air cell depth, albumen pH, yolk pH, and total volatile base nitrogen, but higher Haugh unit and yolk index) during storage, while washing with tap water showed opposite effects. The texture profile analysis and high-resolution scanning electron microscopy observation showed that all washings had slight negative effects on eggshell quality (eggshell breaking strength and microstructure), and washing with the alkaline sterilizing agent solution had no additional effects. The results might be attractive to egg preservation industry.

A combined approach using slightly acidic electrolyzed water spraying and chitosan and pectin coating on the quality of the egg cuticle, prevention of bacterial invasion, and extension of shelf life of eggs during storage

Slightly acidic electrolyzed water (SAEW) is often used on eggs to remove microorganisms, but the cuticle will be damaged, causing bacterial invasion and deterioration of egg quality during preservation. Therefore, a combination of SAEW disinfection with chitosan (CS) and pectin (PT) composite coating (CS + PT) was tried in preventing bacterial invasion and prolonging the shelf life of eggs. The results showed the order of decontamination effectiveness on contaminated eggs was SAEW > Electrolyzed reduced water (ERW) + SAEW > ERW > deionized water. The CS + PT coating used on SAEW-disinfected eggs inhibits the S. enteritidis invasion (reduced by 63.3%) and was successfully used to maintain the quality of eggs (Haugh unit 48.63, Weight loss 7.34%, Yolk index 0.29, pH 8.93) after 8 weeks storage at 25 ℃. The results revealed that the combination of SAEW and CS + PT was a very promising method for egg preservation.