Abstract
The effect of washing, oiling and holding on interior quality of chicken eggs was studied. Eggs were stored in an unairconditioned room of which temperature ranged 18.6-30.6°C for 1, 2, 3, 5 and 8 weeks.
Haugh units and albumen height of eggs oiled after washing (NWS, NWD) were higher than those of unoiled, washed eggs (NWN). Eggs oiled after lay and washed (SWN, DWN) were higher in Haugh units and albumen height than eggs oiled after washing (NWS, NWD).
In unoiled, unwashed eggs (NNN), a rapid increase in the pH of the albumen was observed during the 1st week of storage, and the pH values reached a peak at 8 weeks of storage. In unoiled, washed eggs (NWN), it reached a peak (9.1) at 3 weeks and decreased to 8.5 at 8 weeks of storage. Oiling of eggs after lay and followed washing or non-washing results in the decrease in the pH of the albumen.
Oiling in the combination of washing of eggs usually reduces the incidence of rotten eggs at 8 weeks of storage, except the two types of treatments, i.e. washed and spray-oiled (NWS); dip-oiled, washed and dip-oiled again (DWD).
