Effects of Various Eggshell Treatments on the Egg Quality during Storage

  • Park, Y.S. (Department of Food Science and Technology, Sejong University) ;
  • Yoo, I.J. (Korea Food Research Institute) ;
  • Jeon, K.H. (Korea Food Research Institute) ;
  • Kim, H.K. (Department of Food and Biotechnology, Hanseo University) ;
  • Chang, E.J. (Department of Food Science and Technology, Sejong University) ;
  • Oh, H.I. (Department of Food Science and Technology, Sejong University)
  • Received : 2002.11.18
  • Accepted : 2003.02.28
  • Published : 2003.08.01


The combined effects of washing, sanitization and coating of eggshell on the physical and microbiological quality during storage were evaluated at $4^{\circ}$ and $30^{\circ}C$. The interior qualities of the eggs were assessed by weight changes, yolk index, albumen index, Haugh unit value, and microbial contamination of egg shell and egg white during 30 days of storage in untreated, washed, or sanitized and mineral oil-coated eggs. The results suggest that these changes were faster in higher temperature ($30^{\circ}C$) than lower temperature ($4^{\circ}C$) storage, and washed eggs deteriorated faster than untreated eggs. The sanitized and coated eggs maintained the best quality during storage in all parameters measured. The shelf-life of washed, sanitized and coated eggs could be extended 4-5 fold compared to that of washed or untreated eggs.


  1. Jenkins, M. K. and M. E. Pennington. 1919. Commercial preservation of eggs by cold storage. USDA Bull. No 755.
  2. Kinoshita, K., S. Okamoto, T. Shimogiri, K. Kawabe, T. Nishida, R. Kakizawa, Y. Yamamoto and Y. Maeda. 2002. Gene constitution of egg white proteins of native chicken in asian countries. Asian-Aust. J. Anim. Sci. 15:157-165.
  3. Lee, S. H., H. K. No and Y. H. Jeong. 1996. Effect of chitosan coating on quality of egg during storage. J. Korean Soc. Food Nutr. 25:288-293.
  4. Lee, Y. B. 1979. The study on the storage and processing of the eggs. Korea Institute of Science and Technology Research Report, Seoul, Korea.
  5. Mallmann, W. L., L. E. Dawsan, B. M. Sultzer and H. L. Wright. 1953. Studies on microbiological methods for predicting selflife of dressed poultry. Food Tech. 7:122-125.
  6. Nam, K. S. and J. W. Kim. 1989. Recent Food Chemistry Experiment. Shin Kwang Publishing Co., Seoul, p.191.
  7. Stadelman, W. J. and O. J. Cotterill. 1977. Egg Science and Technology. AVI Publishing Co., p.41-48.
  8. Tanabe, H. and N. Ogawa. 1979. Survey of the methods for long term storage of poultry eggs. 17. The effects of washing and coating materials, vegetable oil, mineral oil and sucrose-fatty acid ester emulsion on interior quality of chicken eggs. Japan. Poult. Sci. 16:190-199.
  9. Brant, A. W., A. W. Otte and K. H. Norris. 1951. Recommended standards for scoring and measuring opened egg quality. Food Technol. 5:356-361.
  10. Rosser, F. T. 1942. Preservation of eggs. II. Surface contamination on eggshell in relation to spoilage. Canad. J. Res. 20D:291-295.
  11. Swanson, M. H., J. H. Skala and H. N. Benson. 1958. Effect of oiling and carbon dioxide treatment at point of production on quality loss in shell eggs. Poult. Sci. 36:1162-1168.
  12. Ahn, B. Y., J. W. Kim and Y. B. Lee. 1981. The study of conditions on egg quality during egg distribution. II. Kor. J. Poultry 23:92-98.
  13. Heiman, V. and J. S. Carver. 1936. Albumen index as a physical measurement of observed egg quality. Poult. Sci. 15:141-145.
  14. Wong, Y. C., T. J. Herald and K. A. Hachmseister. 1996. Evaluation of mechanical and barrier properties of protein coating on shell eggs. Poult. Sci. 75:417-422.
  15. Xie, L., N. S. Hettiarachchy, Z. Y. Ju, H. Wang, M. F. Slavik and M. E. Janes. 2002. Edible film coating to minimize eggshell breakage and reduce post-wash bacterial contamination measured by dye penetration in eggs. J. Food Sci. 67:280-284.
  16. Gentry, R. F. and C. L. Quarles. 1972. The measurement of bacterial contamination on eggshell. Poult. Sci. 51:930- 933.
  17. Song, I. S. 1983. Utilization and processing of egg product. II. Storage of egg. Curr. Poult. 7:104-110.
  18. Han, S. H. 1982. Processing of poultry product (I). Poultry Mag. 9:95-98.
  19. Homler, B. E. and W. J. Stadelman. 1963. The effect of oiling before and after cleaning in maintaining the albumen condition of shell eggs. Poult. Sci. 41:190-194.
  20. Chang, K. I., J. H. Park and K. Y. Kim. 1999. Studies on Salmonella enteritidis contamination in chicken egg using confocal scanning laser microscopy. Kor. J. Food Sci. Technol. 31:771-777.
  21. Imai, C. 1981. Effect of coating eggs on storage stability. Poult. Sci. 60:2053-2061.
  22. Spamer, C. O., 1931. Historic methods and present practicies of preserving eggs in Holland. U.S. Egg Poultry Mag. 37:48-54.
  23. Miller, W. A. 1954. The microbiology of dirty eggs treated in various ways at different temperatures and humidities. Poult. Sci. 33:735-741.
  24. Tanabe, H. 1978. Survey of the methods for long term storage of poultry eggs. 13. The effect of washing, oiling and holding on interior quality of the chicken eggs. Japan. Poult. Sci. 15:55-63.
  25. Wang, H. and M. F. Slavik. 1998. Bacterial penetration into eggs washed with various chemicals and stored at different temperatures and times. J. Food Protec. 61:276-279.