Egg shell treatment methods effect on commercial eggs quality

ABSTRACT: The objective was to evaluate commercial eggs quality after being subjected to a cleaning process and immersion in whey protein concentrate (WPC) as a function of storage time. The experimental design was completely randomized in a factorial 4x7, being four methods of treating shell (not cleaned and not coated with WPC, not cleaned and coated with WPC, cleaned and not coated with WPC, cleaned and coated with WPC and seven periods of storage (1, 7, 14, 21, 28, 35 and 42 days) for a total of 28 treatments, with five replicates of four eggs each. Quality parameters evaluated were weight loss of eggs (%), specific gravity (g/cm3), haugh units (HU), yolk index (YI) and potential hydrogen (pH) albumen. The storage period increase, regardless of the shell treatment method, causing weight loss in eggs, reductions in specific gravity in the Haugh units, yolk index and increase in the albumen pH. The cleaning method makes egg's internal quality worse during storage. Coverage of whey protein concentrate is a viable alternative for commercial eggs conservation stored at room temperature in order to minimize quality loss during storage, including eggs that need to go through the cleaning process.

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Internal quality of eggs coated with whey protein concentrate

Scientia Agricola ◽

10.1590/s0103-90162004000300006 ◽

2004 ◽

Vol 61 (3) ◽

pp. 276-280 ◽

Cited By ~ 7

Author(s):

Ana Cláudia Carraro Alleoni ◽

Aloísio José Antunes

Keyword(s):

Weight Loss ◽

Whey Protein ◽

Storage Period ◽

Edible Films ◽

Whey Protein Concentrate ◽

Internal Quality ◽

Protein Concentrate ◽

Entire Storage Period ◽

Haugh Unit

The functional properties of foods can be preserved when they are coated with edible films, since both the loss of moisture and the transport of O2 and CO2 are reduced. The objectives of this work were: to compare weight loss, Haugh units, and albumen pH between fresh eggs and eggs coated with whey protein concentrate (WPC), under six storage periods (3, 7, 10, 14, 21 and 28 days), at 25°C. During the entire storage period, regardless of whether the eggs were coated or not, the Haugh unit values and the weight loss decreased, and differences between values from the first to the last period were lower for coated eggs. Albumen pH increased. The Haugh unit values for coated eggs were similar to those found in literature references when the same storage period was considered.

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Quality properties of non-fat yogurt with addition of whey protein concentrate

Biotechnology in Animal Husbandry ◽

10.2298/bah0701291s ◽

2007 ◽

Vol 23 (5-6-1) ◽

pp. 291-299 ◽

Cited By ~ 1

Author(s):

M. Sady ◽

J. Domagała ◽

T. Grega ◽

D. Najgebauer-Lejko

Keyword(s):

Whey Protein ◽

Milk Powder ◽

Skim Milk ◽

Storage Period ◽

Skim Milk Powder ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Quality Properties ◽

Sensory Score ◽

Ph Level

The aim of the study was investigation of quality of fat-free, settype yoghurt made at 5% (w/w) protein level with addition of skim milk powder (SMP) and whey protein concentrate (WPC) blends. The ratio SMP/WPC in used blends was: 1/0; 2/1; 1/2; 0/1. On 1st, 7th and 21st day of refrigerated storage yoghurt was analysed for sensory properties, titrable acidity, pH, free fatty acids (FFA), acetaldehyde, and diacethyl. Also enumeration of viable L. delbrueckii ssp. bulgaricus and S. thermophilus was carried out. During the whole storage period products with SMP/WPC ratio at 1/2 and 2/1 obtained the best sensory score. Addition of WPC to yoghurt significantly decreased lactic acid concentration which positively influenced its stability during shelf life. It was shown that during storage acidity of yoghurt was growing up in concern of pH level. The acetaldehyde content tended to increase significantly in the yoghurt fortified with higher proportion of WPC opposite to diacethyl level which was the lowest in yoghurt with an SMP/WPC addition at 0/1. During storage concentration of both volatile compounds were the highest on 7th day and the lowest on 21st day. The maximum concentration of FFA was stated in products with SMP/WPC ratio 1/2. During the storage period FFA content significantly increased after 7th days and had no changed during next 14 days. The total number of yoghurt bacteria during the whole storage time was up to 1010 and did not vary depending on SMP/WPC ratio. Amount of L. delbrueckii ssp. bulgaricus was about one log cycle lower than S. thermophilus in all kinds of yoghurt.

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Carnauba wax coating preserves the internal quality of commercial eggs during storage

Semina Ciências Agrárias ◽

10.5433/1679-0359.2021v42n3p1229 ◽

2021 ◽

Vol 42 (3) ◽

pp. 1229-1244

Author(s):

Cinthia Eyng ◽

◽

Kelly Cristina Nunes ◽

Paula Toshimi Matumoto-Pintro ◽

Ana Carolina Pelaes Vital ◽

...

Keyword(s):

Weight Loss ◽

Specific Gravity ◽

Lipid Oxidation ◽

Storage Temperature ◽

Storage Period ◽

Thiobarbituric Acid ◽

Egg Yolk ◽

Internal Quality ◽

Carnauba Wax ◽

Wax Coating

The objective of this study was to evaluate the internal quality and lipid oxidation of eggs coated with a carnauba wax-based product at different concentrations and stored for up to 28 days under two temperatures. For analysis of internal quality, the eggs were assigned to a completely randomized 3 x 4 factorial design (uncoated eggs (control); eggs coated with carnauba wax at 12% concentration (Aruá®); eggs coated with carnauba wax at 15% concentration (Aruá®); four storage periods - 7, 14, 21, and 28 days). Fifteen eggs from each treatment were evaluated in each storage period, with each egg representing one replicate, i.e., 300 eggs per storage temperature (10 and 25°C). Egg weight loss, yolk percent (%), albumen percent (%), Haugh unit, yolk index, and specific gravity were calculated. Lipid oxidation of the egg yolk was measured by thiobarbituric acid reactive substances (TBARS), using 10 eggs at time 0 (fresh) and 30 eggs in each storage period (7, 14, 21, and 28 days), in triplicate, under only one storage temperature (25°C). A total of five pools, consisting of two eggs each, were used for each treatment. Each pool was considered a replicate, and each treatment consisted of five replicates. The weight loss of the eggs stored at 10°C and 25°C during the storage period was, on average, 46.1% and 37.3% lower for the eggs coated with carnauba wax than in uncoated eggs, respectively. Overall, coated eggs, regardless the concentration of the wax (12 or 15%) had higher Haugh units, specific gravity, and yolk index than uncoated eggs, in both temperatures (10 and 25°C). Uncoated and coated eggs showed similar lipid oxidation values regardless of the storage period. On the other hand, eggs coated with solutions containing 15% wax showed less oxidation than eggs coated with 12% wax. The coating of commercial eggs with carnauba wax, both at concentrations of 12 and 15%, was effective in maintaining their internal quality during storage at both storage temperatures (10 and 25°C). Eggs stored at 25°C had lower quality traits during storage compared with eggs kept under refrigeration. Coating eggs with wax did not minimize the oxidative processes in the egg yolk.

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