Preservation of Eggs

Abstract

Eggs deteriorate rapidly during storage under ambient conditions. The reason for this rapid spoilage is that the porous shell of egg allows escape of carbon dioxide and moisture resulting in loss of weight. Coating of shell eggs with a white paraffin base mineral oil containing antifungal and bacteriostatic agents have been found to aid in maintaining the quality. A technique is available to preserve the shell eggs by washing and coating using egg washing powder and egg coating oil for which formulations have been developed at CFTRI, Mysore. The egg washing powder has a combined detergent and sanitising action. It lowers bacterial load, increases shelf-life, sale value and consumer acceptability. The egg coating oil formulation preserves the shell eggs for about 4 weeks at 25°C to 30°C and 10 days at 38°C. Eggs keep well for 24 weeks at 7°C and for 12 weeks at 13°C.