Effect of coating table eggs with plant oils and plastic coats on some functional properties during storage at room temperature

M. Al-Shadeedi, Shahrazad

	Effect of coating table eggs with plant oils and plastic coats on some functional properties during storage at room temperature
Journal of Tikrit University For Agriculture Sciences
Article 1, Volume 12, Issue 2, 2012, Pages 116-122
Author
Shahrazad M. Al-Shadeedi
Abstract
The objective of this novel study was to evaluate the thermostabilization coating of table eggs with some of medicinal plant oils and plastic film and their effects on chemical composition of fresh eggs and after storage for 1, 2, 4 and 8 weeks at room temperature. A total of 375 fresh table eggs were distributed into five groups (75 eggs per treatment) as follow : Control group, Corn oil group, Dill oil group., Black seed oil group . while the plastic film group were finstly wrapped with plastic film with thermostabilization. The data obtained revealed that fresh egg groups had albumin pH ranged from 8.07 to 8.08. These values were gradually verified after storage for 8 weeks at room temperature, to be ranged from 9.09 to 9.83 for different groups. Fresh egg groups had yolk pH ranged from 6.01 to 6.02 but these values were after storage for 8 weeks at room temperature ranged from 6.40 to 6.58. No differences in the separated liquid phase volume of mayonnaise emulsion were revealed among fresh egg groups due to the treatments or due to the storage after 8 weeks under room or refrigerator conditions . The height of Angle cake made from eggs coated by different methods and kept for 4 weeks under room temperature were decreased significantly (P<0.05) in comparison with that made from fresh eggs were 4.1, 5.8, 6.1, 6.1 and 5.8 cm respectively. Dill and black seed oils were better than plastic film or uncoated to reduce the deterioration in functional properties after storage at room condition.
Keywords
Coating table; eggs; temperature

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