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Effect of low cost shell coatings and storage conditions on the raw and cooked qualities of shell egg

Shittu, T. A., Ogunjinmi, O.
CyTA: journal of food 2011 v.9 no.1 pp. 1-7
coatings, cooking quality, egg albumen, egg shell, eggs, microbiological quality, odors, pH, paraffin wax, peeling, petrolatum, refrigeration, storage quality, storage temperature, total soluble solids, weight loss
The effect of shell coating materials (odorless petroleum jelly and paraffin wax) and storage conditions (ambient and refrigerated) on the internal quality such as the Haugh unit, yolk index, albumen pH, albumen soluble solids, and sensory qualities of boiled eggs (ease of peeling, surface smoothness and odor of hard-boiled and peeled eggs) were evaluated over 9 weeks of storage. Generally, coated shell eggs had lower weight loss during refrigeration than during ambient storage. Refrigerated samples were effectively maintained at grade “A” for 2 weeks while those at ambient condition fell to grade “B” before the end of the 1st week of storage. As the egg ages, the soluble solid of the egg albumen generally gets increased. Irrespective of the storage condition, uncoated shell eggs had better surface appearance, ease of peeling, surface smoothness, and odor after peeling. The study demonstrated that combination of coating and refrigeration could improve the stability of internal quality (HUs, YI, pH and weight loss) and microbial stability of eggs. However, ambient storage resulted in better peeling qualities.