A New method using water vapor treatments for extending shelf life of table eggs during storage

A. Al-Obaidi, F.; CH. Abood, S.; M. Al-Shadeedi, S.

	A New method using water vapor treatments for extending shelf life of table eggs during storage
Al-Anbar Journal of Veterinary Sciences
Article 1, Volume 3, Issue 1, 2010, Pages 1-9 PDF (173.54 K)
Authors
F. A. Al-Obaidi; S. CH. Abood; S. M. Al-Shadeedi
Abstract
The object of this study was to determined the effect of high temperature on freshly chicken eggs using three water vapor treatments for short time which were 5, 10 and 15 sec. then storage at refrigerator for three periods which were 1, 7 and 14 days for study the microbial characteristics which included Total Bacterial Count (TBC), Total Coliform Count (TCC), Psychrophilic Bacterial Count (PBC), Fungi Count (FC) and some internal quality characteristics which included albumen high, yolk high and haugh unit. Results indicated that heat treatments of table eggs with water vapor for 5, 10 and 15 sec. decreased TBC, TCC, PBC and FC on the eggs shell, and all counts of the studied microbial groups increased after refrigerator storage as the heat treatment with water vapor period decreased. Albumin high, yolk high and haugh unit of freshly chicken eggs were7.84 mm, 17.10mm and 92.8 respectively, no differences in yolk high was appeared due to vapor treatments also no differences in albumen high and haugh unit were noticed as the vapor treatments increased from 5 to 10 sec. in the same storage period. Treatment of freshly table eggs with water vapor for 5 or 10 sec. are recommended to reduce microbial count on shell with no reduction in quality and extending shelf life during storage.

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