Internal quality and shelf life of eggs coated with oils from different sources.
UNLABELLED
Selected internal quality and shelf life of eggs coated with oils from differences sources (mineral oil, canola oil, corn oil, grape seed oil, olive oil, soybean oil, and sunflower oil) were evaluated during 5 wk of storage at 25 °C. As the storage time increased, weight loss increased whereas Haugh unit and yolk index values decreased. Throughout the 5 wk of storage, eggs coated with oils, regardless of oil sources, possessed better albumen and yolk quality than the control noncoated eggs. Oil coating minimized weight loss of eggs (<0.8%) compared with that (7.26%) of the noncoated eggs after 5 wk of storage at 25 °C. No significant differences in internal quality (weight loss, Haugh unit, yolk index, and albumen pH) were generally observed among oil-coated eggs during 5 wk of storage. Based on the Haugh unit, the grade of noncoated eggs changed from AA at 0 wk to A at 1 wk and to B after 3 wk whereas that of oil-coated eggs from AA at 0 wk to A at 4 wk and maintained A grade until 5 wk. This study demonstrated that oil coating, irrespective of oil sources, preserved the internal quality, minimized weight loss (<0.8%), and extended the shelf life of eggs by at least 3 wk longer than observed for the noncoated eggs at 25 °C storage. Soybean oil was a more practical option as a coating material for eggs due to its low cost.


PRACTICAL APPLICATION
Eggs are highly perishable and susceptible to internal quality deterioration when stored above 7 °C. Refrigeration of eggs may be seldom practiced in some developing regions of the world. Therefore, an alternative method, that is inexpensive yet effective, to preserve the internal quality of eggs and to prevent microbial contamination is needed. Oil coating has been proven to preserve the internal quality, prolong shelf life, and minimize weight loss of eggs. This study demonstrated that, compared with other vegetable oils, soybean oil was a more practical option as a coating material for eggs during 5 wk of storage at 25 °C due to its low cost.
An Oil Dispensing Aerosol for Quality Preservation of Shell Eggs
ABSTRACT Oil has long been used as a coating for shell eggs in an attempt to minimize rate of loss of interior quality. Spamer (1931) reported that Dutch farmers were using oil for preserving eggs as early as 1807. Research and development during the last 150 years has led to the use of certain paraffin base, colorless, odorless and tasteless mineral oils for treating shell eggs. The most widely used process for oil application has been dipping. On the farm the process was hand dipping and at plants mechanical dipping equipment is used. Recently spray oiling has been used with variable success. Swanson (1958) reviewed oiling procedures, pointing out some of the problems of maintaining sanitation with current procedures. The widespread use of aerosol dispensers in many areas led to development of an aerosol-mineral oil product. Work reported here is an evaluation of such a product. Eggs were obtained from the . . .
Impact of acetaldehyde‐ and pyruvic acid‐bound sulphur dioxide on wine lactic acid bacteria
Aims:  To investigate the impact of acetaldehyde‐ and pyruvic acid‐bound sulphur dioxide on wine lactic acid bacteria (LAB).