Influence of methods of processing and storage on qualitative indices of food chicken eggs

Cite this article: Shevchik, R. S., Kuneva, L. V., & Samoyluk, G. V. (2019). Influence of methods of processing and storage on qualitative indices of food chicken eggs. Theoretical and Applied Veterinary Medicine, 7(2), 69‒73. doi: 10.32819/2019.71012 Abstract. The high biological and nutritional value of food chicken eggs, their availability, maintains a constant consumer interest in the food market for this product. Issues of long-term storage of eggs with guaranteed quality and safety characteristics remain relevant. The prolongation of storage periods using various methods of treatment and conditions is studied for many years by scientists all over the world. If technological regimes of storage have long been included in world standards, the issue of sanitary treatment of eggs before storage remains controversial. The national standard for food chicken eggs limits the storage of washed eggs in the refrigerator until 12 days, whereas in the United States, Australia, Japan, chicken eggs are washed as a compulsory procedure before storage. Changes in qualitative characteristics of washed and raw eggs stored at temperatures of 40C and 230C were analyzed. In the study have been used eggs from one manufacturer, one batch. Experimental groups of eggs were formed, half of which was washed in warm water, the rest was not treated. Changes in qualitative parameters of food chicken eggs stored at a temperature of 230C were noted. There is no significant difference in the process of storage between the washed and unwashed eggs in the quality indices. The decrease in the mass and density of eggs during storage at 230C was 4–5.5 and 1.5–1.6 times, respectively, more than that of eggs cooled. The probable difference in the reduction of the values of the mass and density indicators for 10 weeks of observation is established between groups of eggs with different temperature storage conditions (p < 0,05). In the uncooled eggs for the 6th week of monitoring, the values of the Haugh units and the yolk index fell by 70.3% and 71.5% and 49.8% and 48.9% respectively, shifting the lower limit for the second week of storage. It was established that in the cooled eggs, on the 10th week of observation, Haugh units fell from the initial values by an average of 20%, with the lowest index of 65.2. Reducing the energy value by 13 and 15 kcal at the end of the experiment was established only in groups of eggs, which were stored at a temperature of 230C.