The Effects of Storage Conditions on Quality Changes of Table Eggs

Abstract

This study examined internal and external quality traits of organic and cage-system table eggs in different household storage conditions. Baseline values for internal and external quality traits were obtained for 60 fresh eggs per production system, and the remaining eggs were then divided into six groups according to storage conditions. Eggs were kept at two different temperatures (room temperature and refrigerator temperature) with three subgroups (with stretch-wrap, without stretch-wrap and washed). At 7, 14, 21, and 28 days, 15 eggs were selected from each group, and internal and external quality traits as well as weight loss were measured. Lowest egg weight loss occurred in eggs stored in the refrigerator with stretch-wrap (0.99%, p < 0.05), whereas the highest loss was seen in eggs which were washed and stored at room temperature (4.04%, p < 0.05). Mean albumen height of fresh eggs was 7.54 mm. At the end of 28 days of storage, this value was lowest in the eggs which were washed and kept at room temperature (2.08 mm) and highest in the eggs kept in the refrigerator (6.79 mm). Keeping eggs refrigerated significantly reduced the pH increase of both yolk and albumen (p < 0.05) and resulted in better quality traits than keeping them at room temperature. In view of these findings, it can be stated that keeping eggs in the refrigerator without washing, and with stretch cover until use had significantly positive effects regarding egg freshness.