Studies on the Keeping Interior Quality of Chicken Eggs:1. Effect of Coating Egg Shell with Edible Vegetable Oils
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The effect of coating egg shell with edible vegetable oils on the interior quality of chicken eggs was investigated. Three kinds of vegetable oil mixtures were prepared from a palm oil and a safflower oil, which were subjected to fractional distillation, and a coconut oil, as a palm oil and safflower oil mixture (S-0 Oil), a coconut oil (Y Oil), and a palm oil, coconut oil and safflower oil mixture (M Oil). The shell was coated with the vegetable oils within 8 hours after laying. Uncoated and coated eggs were then held in a room (temperature: 22-34°C; relative humidity: 45-89%) and analysed at intervals over 5 weeks from June 16 to July 21 in 1978. Analyses of the interior quality of egg included the measurements of Haugh unit, thick albumen height, albumen pH, egg weight loss, and incidences of eggs with collapsed yolk and of rotten eggs, as well as incidence of eggs with undried oil after coating.The coating with the edible vegetable oils resulted in a significantly higher interior quality than that in the uncoated eggs. The coated eggs remained 58-59 of Haugh units (corresponding to grade A of U.S. Standard For Quality Of Individual Shell Eggs) within 3 weeks of storage. The coated eggs also reduced the egg weight loss and the incidence of eggs with collapsed yolk. Haugh units of the uncoated eggs declined rapidly to 45 (corresponding to grade B of U.S. Standard For Quality Of Individual Shell Eggs) during the 1st week of storage and thereafter dropped to 6 within 3 weeks of storage.
- 日本家禽学会の論文
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