EXPERIMENT 2 PRESERVATION OF
SHELL EGGS
structure
2.1 Objectives
2.2 Introduction
2.3 Experiment
2.3.1 Requirement
2 3 2 Procedure
2.3.3 Quality Evaluation
2.3.4 Observation
2.3.5 Result
2.4 Precaution
2.1 OBJECTIVES
After doing this exercise, you will be able to:
preserve eggs for domestic and commercial use;
evaluate the quality of preserved eggs; and
differentiate between the qualities of preserved eggs and eggs without any
preservation treatment.
2.2 INTRODUCTION
Thm are many factors affecting deterioration of shelleggs like temperature, humidity,
sanitation and duration of storage. Eggs are to be maintained in a fiesh condition as
far as possible. Loss ofwater and CO, from shell pores result in decrease in weight
of the eggs, increase in size of air cell and pH.
Eggscan be preserved by refrigeration, shell treatment by (sprayingmineral oil) and
t h m o stabilization.Washing of eggs with detergentand sanitizers, by over wrapping
also preserve eggs. You have studiedabout all the preservation techniquesapplicable
for eggs inunit 3 ofthis courseunder the heading ofegg handhg, grading,prmwation,
packaging and storage. Here you will learn how to preserve eggs for domestic and
commercial use.
2.3 EXPERIMENT
2.3.1 Requirement
Commercial methods
1) Refrigerated roodrefiigerator
2) Egg washing room
3) Sanitizer (sodium hypochlorite 0.5 per cent)
4) Sprayldip typetank for washing of egg
5) Mineral oil -colorless, odourless Preservation of Shelt ~ g g s
6, Egg basketforholding/washing-perforated wire basket coated with plastics.
7) Space for drying of washed eggs.
8) QndIingIgtadingmachine.
9) Plastic bags for over wrapping.
2.3.2 Procedure
1) Collect fresh eggs, wash them, use either spray/dipw e tank.
2) The water used for washing should have Sanitizer (sodium hypochlorite 0.5 per
cent) and ash water should be maintained at 11O0 to 120°F.Wash for about
3 minutes.
3) Dry the egg shell surface by fan.
4) Candle and grade the eggs.
5) Keep in fillerflats separately for packing eggs according to size and grade.
6) Spray mineral oil while at the broader side of eggs. Mineral oil should be food
grade, colourlessand odourless.
7) Pack the egg in filler flats each holding 36 eggs and card board boxes to hold
30 doz. per box. Seal the box and hold in cold storage at 55 to 60°F with a
relative humidity of 70 to 80% for marketing.
8) For retail pack, the eggs may be packed in egg cartons to hold 6 to 12 eggs
over wrapped in polythene wrap to prevent escape of moisture and carbon
dioxidefrom the egg contents.
2.3.3 Quality Evaluation
Procure 60 farm fresh eggs. Weigh all the 60 eggs individually. Mark each egg
individually by pencil.
Divide the eggs into diffaent groups as follows:
Group-1: 12 eggs treated with mineral oil and kept at room temperature.
Group-2: 12 eggs treated with mineral oil and kept in refrigerated condition (55 to
60°F).
Group-3: 12 untreated eggs kept at room temperature.
Group4 12 untreated eggs kept in refiigerated condition.
Group-5: 12 eggs as control (without any treatment).
Measure the quality of eggs for, albumen index, yolk index as follows:
On 0 Day: Measure initial quality of 12 eggs (control)
onh, day: Measure qualityof 6 eggs fromeachueatment group'
of rest 6 eggs from each treatment O' Up
On 4th day:MeasUIe B"d
Deternine the 4uali0 of treated and untreated eggS at
efigmted Storage and compare withinitial qdiW
Practical Manual- 2.3.4 Observation
Poultry Products Technology
Observe and write your observations of quality during storage on tabular forms as
follows: (Note the average value of each group).
2.3.5 Result
Rank the eggs treatment wise for the quality and conclude with your remarks.
2.4 PRECAUTIONS
Always try to take all the eggs from same flock and same time.
Mineral oil should be food grade, colourlessand odourless.
9
Maintain refrigeration temperature and humidity in the refrigeration room
properly.
Candling and grading should be done properly.
