Influences of Egg Washing and Storage Temperature on Quality and Shelf Life of Duck Eggs During Storage

Tan, FJ; Rungruengpet, W; Simsiri, U; Kaewkot, C; Sun, YM; Chumngoen, W

doi:10.1590/1806-9061-2021-1554

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Brazilian Journal of Poultry Science

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Original Article • Braz. J. Poult. Sci. 24 (4) • 2022 • https://doi.org/10.1590/1806-9061-2021-1554 copy

Influences of Egg Washing and Storage Temperature on Quality and Shelf Life of Duck Eggs During Storage

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

Studies on how washing and storage influence duck egg quality are scarce compared with those on chicken egg quality. The present study investigated the quality of washed and unwashed duck eggs stored at 7 ºC and 25 ºC for 8 weeks. Quality parameters, including Haugh unit (HU), yolk index, thick albumen ratio, albumen pH, and air cell size, indicated that egg quality deteriorated during prolonged storage, and cuticle staining confirmed that washing reduced cuticle coverage. Washed eggs stored at 7 ºC maintained high quality (grade B; HU: 54) according to the United States Department of Agriculture (USDA, 2000) after storage for 8 weeks, whereas unwashed eggs stored at 25 ºC exhibited a low but acceptable quality (grade B, but HU: 36) after 7 weeks. Strong correlations were observed between the quality parameters evaluated. In conclusion, duck eggs should be washed and then stored at 7 ºC to enhance microbial safety and maintain quality to achieve a shelf life of at least 8 weeks.

Keywords:
Duck eggs; Haugh unit; shelf life; storage temperature; washing

Treatment¹	Haugh unitEgg grade²
Treatment¹	week 0	week 1	week 2	week 3	week 4	week 5	week 6	week 7	week 8
WR	80.79 ± 1.62^A,a	65.48 ± 2.56^B,b	58.98 ± 4.74^B,b	45.40 ± 4.97^C,c	40.10 ± 4.98^CD,c	37.81 ± 6.32^CD,d	33.91 ± 2.07^DE,d	27.83 ± 3.44^E,c	ND
	AA	A	B	B	B	B	B	B (C)³
UR	80.91 ± 3.90^A,a	69.24 ± 3.11^B,b	64.07 ± 4.82^B,b	53.46 ± 3.82^C,b	46.92 ± 5.33^CD,c	45.55 ± 5.49^D,c	39.78 ± 5.52^DE,c	36.12 ± 5.08^E,b	ND
	AA	A	A	B	B	B	B	B
WC	80.84 ± 1.00^A,a	74.75 ± 3.55^B,b	71.02 ± 1.65^BC,a	69.13 ± 3.29^C,a	62.59 ± 1.62^D,b	60.03 ± 1.95^DE,b	58.61 ± 3.66^DEF,b	56.66 ± 5.32^EF,a	54.47 ± 4.60^F,a
	AA	AA	A	A	A	A	B	B	B
UC	82.34 ± 2.06^A,a	77.19 ± 6.26^AB,a	72.96 ± 2.64^BC,a	71.20 ± 1.52^BC,a	70.07 ± 4.81^C,a	68.62 ± 3.42^C,a	66.62 ± 2.27^CD,a	61.23 ± 3.99^DE,a	58.21 ± 5.86^E,a
	AA	AA	AA	A	A	A	A	A	B

	HU¹	AP	AM	TAR	YI	YP	WL	ACS
HU	1.00	-0.94^**	0.84^**	0.96^**	0.94^**	-0.90^**	-0.95^**	-0.95^**
AP		1.00	-0.74^*	-0.87^**	-0.86^**	0.90^**	0.83^**	0.88^**
AM			1.00	0.92^**	0.92^**	-0.78^*	-0.90^**	-0.93^**
TAR				1.00	0.96^**	-0.90^**	-0.98^**	-0.98^**
YI					1.00	-0.80^**	-0.96^**	-0.96^**
YP						1.00	0.83^**	0.92^**
WL							1.00	0.96^**
ACS								1.00

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[1] Corresponding author e-mail address
Wanwisa Chumngoen Department of Animal Science, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Kamphaeng Saen Campus, (KU KPS), 1 Moo.6Malaiman Road, Kamphaeng Saen District, Nakhon Pathom, 73140, Thailand. Phone: +866 3 4351892 Email: wanwisa.c@ku.th