Effect of Coating Eggs on Storage Stability

Newly laid eggs were coated with a coating emulsion consisting of fermented starch and vegetable oil and stored at room temperature and at 3 C to investigate the bacteriological stability, weight loss, and interior quality. Stored eggs were also boiled and evaluated for peelability, yield, and appearance. Coating of eggs did not increase the bacteriological stability of shell eggs but was effective in the reduction of weight loss, in maintaining interior quality such as air cell height, Haugh unit, yolk index, and pH of egg white, and in the improvement of color of boiled eggs. These effects, however, were small compared with the improvements obtained from the refrigerator storage of eggs. Coating of eggs reduced ease of shell removal of boiled eggs and decreased the yield and appearance score of peeled eggs. No significant difference was observed between scrambled eggs prepared from the coated eggs and the uncoated eggs.