EFFECT OF COATING TABLE EGGS  WITH  PLANT OILS  AND PLASTIC COATS ON QUALITATIVE  PROPERTIES DURING STORAGE

	EFFECT OF COATING TABLE EGGS WITH PLANT OILS AND PLASTIC COATS ON QUALITATIVE PROPERTIES DURING STORAGE
Journal of Tikrit University For Agriculture Sciences
Article 1, Volume 13, Issue 0, 2013, Pages 8-19
Abstract
The objective of this study was to evaluate the coating of table eggs with some of natural oils and plastic film and their effects on qualitative properties of fresh eggs and after storage for 1, 2, 4 and 8 weeks at room temprature and refrigerator conditions. Fresh table eggs were distributed into five groups as follow : Control group, Corn oil group, Dill oil group., Black seed oil group . while the plastic film group were finstly wraped with plastic film with thermostabilization. The data obtained revealed the following results :-Fresh egg groups had albumin height ranged from7.94 to 8.02 mm haugh unit from 95.01 to 95.19 , yolk height from 17.19 to 17.21 mm , yolk diameter from 37.56 to 37.8 mm , yolk index from 0.45 to 0.46 . These values were gradualy verified during storage and the control group was highly affected (P<0.05) among the other groups which had albumin height 4.91 mm , haugh unit 77.27, yolk height 11.64 mm , yolk diameter 40.8mm , yolk index 0.29 after storage for 8 weeks at room temperature. While these values for other groups were ranged from 5.31to 5.46mm , from 80.15 to 81.6, 12.72 to 13.6 mm, 9.86 to 40.2 mm and 0.32 to 0.34 respectively for the other groups . Control group was found also to be highly affected (P<0.05) among the other groups during storage for 8 weeks at refrigerator conditions which had albumin high5.43 mm , haugh unit 83.31, yolk high 13.16 mm , yolk radius 39.4 mm , yolk index 0.33 . Wheres these values for the other groups ranged from 6.22 to 6.24 mm , from 85.45 to 88.66, from 14.36 to 14.87 mm , from 38.8 to 39.0 mm and from 0.36 to 0.37 respectively
Keywords
eggs; Oils; storage

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