Survey of the Methods for Long Term Storage of Poultry Eggs

1. Effect of Paraffin Oil Coating on Chicken Egg Quality

Abstract

Effect of liquid n-paraffin (Crystol-70, Esso) coating shell on the egg quality during the storage was studied. Eggs within 12 hours after lay were oiled (0.3ml/egg) with an electric sprayer. Oiled (2310) and untreated (2310) eggs were placed in an unairconditioned room for the periods of December 5-April 4, February 3-June 3, April 14-August 12, June 6-October 4, August 6-December 4, and October 2-January 30, and in a refrigerator (4-5°C) for the period of April 22-August 20. Thirty untreated eggs and 30 oiled eggs were weighed and broken for the measuremenets of albumen height and yolk height on the 5, 10, 15, 20, 25, 30, 40, 60, 80, 100 and 120 th day of the storage.
Average Haugh units, albumen height, yolk height and decrease in egg weight are given in Table 1, Table 2, Table 3 and Table 4, respectively. The relationship of oiling treatment, storage temperature and storage time to Haugh unit, albumen height, yolk height and decrease in egg weight are illustrated in Figure 1, Figure 2, Figure 3, and Figure 4, respectively.
Although oiling eggs resulted in a significantly higher interior quality of eggs either in winter seasons or in refrigerator, the effect of oiling was more pronounced for the maintenance of interior quality of eggs in the storage experiment during the warm (April-October) months.
Oiling treatment significantly reduced the incidence of rotten eggs or eggs with a collapsed yolk when stored during the summer season (Table 5).
Agarose gel-electropherogram of albumen of eggs stored for 120 days revealed a significant difference in protein zones between oiled and untreated eggs. Electrophoretic protein zones of oiled eggs which were stored for 120 days were similar to those of the fresh eggs (Fig. 5).