Effects of the storage environment on the quality attributes of eggs with a washing treatment

  • Joshi, Ritu (Department of Biosystems Machinery Engineering, Chungnam National University) ;
  • Joshi, Rahul (Department of Biosystems Machinery Engineering, Chungnam National University) ;
  • Faqeerzada, Mohammad Akbar (Department of Biosystems Machinery Engineering, Chungnam National University) ;
  • Park, Eunsoo (Department of Biosystems Machinery Engineering, Chungnam National University) ;
  • Bae, Hyungjin (Department of Biosystems Machinery Engineering, Chungnam National University) ;
  • Lee, Jayoung (Department of Biosystems Machinery Engineering, Chungnam National University) ;
  • Kim, Hyeon Tae (Department of Biosystems Engineering, Gyeongsang National University) ;
  • Cho, Byoung-Kwan (Department of Biosystems Machinery Engineering, Chungnam National University)
  • Received : 2019.06.18
  • Accepted : 2019.08.22
  • Published : 2019.09.01


The term quality or freshness of eggs in industrial production still poses concerns regarding whether washing is necessary. Therefore, the aims of this study were to examine the effects of different storage times and temperatures and to perform a comparison between washed and unwashed eggs. A total of 1000 washed and 1000 unwashed egg samples were stored at three different temperatures (5, 10, and $25^{\circ}C$) for 0 - 8 weeks and were used for the data collection. On the designated day, the eggs were processed to evaluate their internal and external quality traits, such as the Haugh unit, airspace volume, eggshell strength, pH, and microbiological profile. Significant differences (p < 0.05) were observed between the washed and unwashed eggs for each quality trait. The results indicate that storage between 5 and $10^{\circ}C$ better preserved the quality of eggs compared with the storage at $25^{\circ}C$ throughout the days of the storage. Overall, this study suggests that the storage time and temperature have a vital role in maintaining the quality of eggs which were significantly affected during storage. In addition, all the quality parameters differed between the washed and unwashed samples which is further responsible for deteriorating the quality of the eggs.


Supported by : Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET)


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