Abstract
Effect of liquid i-paraffin (mineral white oil, Crystol-70, Esso) coating shell on the quality of the chicken eggs which were stored in an electric refrigerator (temperature 4-6°C, relative humidity 90%), the limestone cave (temperature 8.5-10°C, relative humidity 85%), and an unairconditioned room (temperature 11-32°C, relatve humidity 55-80%) for the period of April 16-18 to November 17-19.
Thirty untreated eggs and 30 oiled eggs were weighed and broken for the measurements of albumen height, Haugh units, albumen index, yolk height on the 1, 2, 3, 4, 5, 6 and 7th month of the storage.
Oiling eggs resulted in a significant higher interior quality of the eggs stored either in an electric refrigerator, in the limestone cave, or in an unairconditioned room.
The effect of oiling for the maintenance of interior egg quality was the most pronounced for the eggs kept in an electric refrigerator, more pronounced for those kept in the limestone cave, than those kept in an unairconditioned room.
A good interior quality more than 65 Haugh units could be maintained either for the eggs which were stored for 1.5 months in an unairconditioned room, for 3 months in the limestone cave, or for 6 months in an electric refrigerator.
No statistically significant differences in the organoleptic evaluation by the panel were observed between the oiled eggs which were stored for 4-6 months and the fresh eggs.
