Effects of egg washing and storage temperature on the quality of eggshell cuticle and eggs
•Egg quality deteriorated gradually with increasing storage temperature and time.•Storage temperature more prominently influenced egg quality.•Egg washing reduced cuticle coverage.•Various techniques were used to analyze the quality of cuticle.•High correlations were observed between the quality par...
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| Published in | Food chemistry Vol. 211; pp. 687 - 693 |
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| Main Authors | , , , , |
| Format | Journal Article |
| Language | English |
| Published |
England
Elsevier Ltd
15.11.2016
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| Subjects | |
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| Abstract | •Egg quality deteriorated gradually with increasing storage temperature and time.•Storage temperature more prominently influenced egg quality.•Egg washing reduced cuticle coverage.•Various techniques were used to analyze the quality of cuticle.•High correlations were observed between the quality parameters evaluated.
This study investigated the quality of washed and unwashed eggs stored at 7°C (WC and UC for washed and unwashed eggs, respectively) and 25°C (WR and UR for washed and unwashed eggs, respectively) for 4weeks. The results show that the Haugh unit, albumin pH, thick albumin ratio, yolk index, air cell size, and S-ovalbumin content of UC were significantly the most superior, followed by those of WC, WR, and UR, in that order. Scanning electron microscopy and cuticle staining confirmed the damages and decreased cuticle coverage caused by washing and extended storage. Attenuated total reflection Fourier transform infrared spectroscopy revealed that cuticle composition changed significantly after washing and storage (P<0.05). High correlations were observed between the quality parameters evaluated. In conclusion, storage temperature critically influenced egg quality, and egg washing reduced cuticle coverage. |
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| AbstractList | This study investigated the quality of washed and unwashed eggs stored at 7°C (WC and UC for washed and unwashed eggs, respectively) and 25°C (WR and UR for washed and unwashed eggs, respectively) for 4weeks. The results show that the Haugh unit, albumin pH, thick albumin ratio, yolk index, air cell size, and S-ovalbumin content of UC were significantly the most superior, followed by those of WC, WR, and UR, in that order. Scanning electron microscopy and cuticle staining confirmed the damages and decreased cuticle coverage caused by washing and extended storage. Attenuated total reflection Fourier transform infrared spectroscopy revealed that cuticle composition changed significantly after washing and storage (P<0.05). High correlations were observed between the quality parameters evaluated. In conclusion, storage temperature critically influenced egg quality, and egg washing reduced cuticle coverage. •Egg quality deteriorated gradually with increasing storage temperature and time.•Storage temperature more prominently influenced egg quality.•Egg washing reduced cuticle coverage.•Various techniques were used to analyze the quality of cuticle.•High correlations were observed between the quality parameters evaluated. This study investigated the quality of washed and unwashed eggs stored at 7°C (WC and UC for washed and unwashed eggs, respectively) and 25°C (WR and UR for washed and unwashed eggs, respectively) for 4weeks. The results show that the Haugh unit, albumin pH, thick albumin ratio, yolk index, air cell size, and S-ovalbumin content of UC were significantly the most superior, followed by those of WC, WR, and UR, in that order. Scanning electron microscopy and cuticle staining confirmed the damages and decreased cuticle coverage caused by washing and extended storage. Attenuated total reflection Fourier transform infrared spectroscopy revealed that cuticle composition changed significantly after washing and storage (P<0.05). High correlations were observed between the quality parameters evaluated. In conclusion, storage temperature critically influenced egg quality, and egg washing reduced cuticle coverage. This study investigated the quality of washed and unwashed eggs stored at 7°C (WC and UC for washed and unwashed eggs, respectively) and 25°C (WR and UR for washed and unwashed eggs, respectively) for 4weeks. The results show that the Haugh unit, albumin pH, thick albumin ratio, yolk index, air cell size, and S-ovalbumin content of UC were significantly the most superior, followed by those of WC, WR, and UR, in that order. Scanning electron microscopy and cuticle staining confirmed the damages and decreased cuticle coverage caused by washing and extended storage. Attenuated total reflection Fourier transform infrared spectroscopy revealed that cuticle composition changed significantly after washing and storage (P<0.05). High correlations were observed between the quality parameters evaluated. In conclusion, storage temperature critically influenced egg quality, and egg washing reduced cuticle coverage.This study investigated the quality of washed and unwashed eggs stored at 7°C (WC and UC for washed and unwashed eggs, respectively) and 25°C (WR and UR for washed and unwashed eggs, respectively) for 4weeks. The results show that the Haugh unit, albumin pH, thick albumin ratio, yolk index, air cell size, and S-ovalbumin content of UC were significantly the most superior, followed by those of WC, WR, and UR, in that order. Scanning electron microscopy and cuticle staining confirmed the damages and decreased cuticle coverage caused by washing and extended storage. Attenuated total reflection Fourier transform infrared spectroscopy revealed that cuticle composition changed significantly after washing and storage (P<0.05). High correlations were observed between the quality parameters evaluated. In conclusion, storage temperature critically influenced egg quality, and egg washing reduced cuticle coverage. |
| Author | Tan, Fa-Jui Lee, Yi-Chain Liu, Yu-Chi Chen, Ter-Hsin Wu, Ying-Chen |
| Author_xml | – sequence: 1 givenname: Yu-Chi surname: Liu fullname: Liu, Yu-Chi organization: Department of Animal Science, National Chung Hsing University, Taichung 402, Taiwan – sequence: 2 givenname: Ter-Hsin surname: Chen fullname: Chen, Ter-Hsin organization: Graduate Institute of Veterinary Pathobiology, National Chung Hsing University, Taichung 402, Taiwan – sequence: 3 givenname: Ying-Chen surname: Wu fullname: Wu, Ying-Chen organization: Graduate Institute of Veterinary Pathobiology, National Chung Hsing University, Taichung 402, Taiwan – sequence: 4 givenname: Yi-Chain surname: Lee fullname: Lee, Yi-Chain organization: Council of Agriculture, Executive Yuan, Taipei 100, Taiwan – sequence: 5 givenname: Fa-Jui surname: Tan fullname: Tan, Fa-Jui email: tanfj@dragon.nchu.edu.tw organization: Department of Animal Science, National Chung Hsing University, Taichung 402, Taiwan |
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| Keywords | Albumin S-Ovalbumin Cuticle Washing Storage Haugh unit |
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| Snippet | •Egg quality deteriorated gradually with increasing storage temperature and time.•Storage temperature more prominently influenced egg quality.•Egg washing... This study investigated the quality of washed and unwashed eggs stored at 7°C (WC and UC for washed and unwashed eggs, respectively) and 25°C (WR and UR for... |
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| SubjectTerms | air Albumin albumins Animals Cuticle Egg Shell - chemistry egg shell quality eggs Eggs - analysis Food Handling - methods Fourier transform infrared spectroscopy Haugh unit Ovalbumin - analysis S-Ovalbumin scanning electron microscopy shelf life staining Storage storage temperature Temperature Washing |
| Title | Effects of egg washing and storage temperature on the quality of eggshell cuticle and eggs |
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