Effects of egg washing and storage temperature on the quality of eggshell cuticle and eggs.
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.
Department of Animal Science, National Chung Hsing University, Taichung 402, Taiwan.
Yu-Chi
YC
Liu
Graduate Institute of Veterinary Pathobiology, National Chung Hsing University, Taichung 402, Taiwan.
Ter-Hsin
TH
Chen
Graduate Institute of Veterinary Pathobiology, National Chung Hsing University, Taichung 402, Taiwan.
Ying-Chen
YC
Wu
Council of Agriculture, Executive Yuan, Taipei 100, Taiwan.
Yi-Chain
YC
Lee
Department of Animal Science, National Chung Hsing University, Taichung 402, Taiwan. Electronic address: tanfj@dragon.nchu.edu.tw.
Fa-Jui
FJ
Tan
D000818:Animals; D004528:Egg Shell / Q000737:chemistry*; D004531:Eggs / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D010047:Ovalbumin / Q000032:analysis*; D013696:Temperature
C104026:S-ovalbumin; D010047:Ovalbumin
Albumin; Cuticle; Haugh unit; S-Ovalbumin; Storage; Washing