Effect of washing table egg with water and detergents in quality during refrigerator storage

Abstract

This study was carried out during the period from October 31^st 2021 to December 5^th 2022, to compared the effect of washing table egg with water and detergents in quality during refrigerator storage. A total of 105 fresh table eggs were collected from a retail stores in Baghdad. After egg collection 15 eggs were immediately weight and studied the internal quality, 90 eggs were distributed into three groups of treatments: T1: 30 eggs were washed with water and inserted in egg trays. T2: 30 eggs were washed with water + liquid soap (1%) and inserted in egg trays. T3: 30 eggs were washed with water + hypochlorite (1%) and inserted in egg trays. All eggs were refrigerator storage immediately after washing and dried with facial tissues. All washed eggs were refrigerator storage for 1, 2 and 4 weeks. Al each period 10 eggs from each treatment were randomly collected and individually weight and interior quality parameter were studied. Egg weights, shell weight, white weight, yolk weight, white height, yolk height and yolk diameter were recorded for each egg separately and for each treatment, and after each storage period. The results revealed that the overall average egg weight, shell weight, yolk weight, white weight, yolk height, white height, yolk diameter were around 36.62 g, 4.56 g, 8.47 g, 25.59 g, 16.88 mm, 6.96 mm, 37.71 mm respectively at the time of sampling. The second and third treatments (T2, T3) recorded the highest quality parameters compared with the first treatment (T1) in all egg interior quality after storage in the refrigerator for 1,2 and 4 weeks.