Effects of vacuum packing on eggshell microbial activity and egg quality in table eggs under different storage temperatures
Version of Record online: 2 NOV 2012
© 2012 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 93, Issue 7, pages 1626–1632, May 2013
How to Cite
Aygun, A. and Sert, D. (2013), Effects of vacuum packing on eggshell microbial activity and egg quality in table eggs under different storage temperatures. J. Sci. Food Agric., 93: 1626–1632. doi: 10.1002/jsfa.5936
- Issue online: 11 APR 2013
- Version of Record online: 2 NOV 2012
- Accepted manuscript online: 25 SEP 2012 10:08AM EST
- Manuscript Accepted: 25 SEP 2012
- Manuscript Revised: 6 SEP 2012
- Manuscript Received: 5 APR 2012
- vacuum packing;
- eggshell microbial activity;
- egg quality;
- table eggs;
- shelf life
The aim of this study was to establish the effects of vacuum packing on eggshell microbial activity and egg quality traits in table eggs during 42 days of storage at 5 and 22 °C. Treatments were no vacuum packing (control) and vacuum packing (VP). Egg quality traits measured included egg weight loss, specific gravity, shell strength, albumen height, Haugh unit, yolk index, albumen pH, yolk pH, albumen colour and yolk colour.
VP eggs maintained higher specific gravity, albumen height, Haugh unit and yolk index and lower egg weight loss, albumen pH and yolk pH compared with control eggs after 42 days at 22 °C. VP eggs had lower levels of total aerobic mesophilic bacteria, Salmonella spp., Staphylococcus spp. and moulds/yeasts than control eggs over the storage period at both 5 and 22 °C. However, VP eggs had a higher level of coliforms than control eggs after 42 days at 5 °C.
The results indicated that vacuum packing extended the egg shelf life to at least 42 days compared with control eggs at 5 and 22 °C.