Experimental study reveals stability of hard-boiled eggs at 4°C without structural changes or bacterial contamination, indicating refrigeration for up to 48 hours preserves quality.
). Microscopic images confirmed structural changes in eggs stored at -18°C. The free amino acid content was lower in fresh and frozen eggs than in the rest (p<0.05). However, there was no discernible variation in the egg white's color when eggs were kept at 4°C (p>0.05). Salmonella spp. was found exclusively in eggs kept at room temperature. In conclusion, hard-boiled eggs did not exhibit structural or chemical changes when stored at 4°C for up to 48 h compared to freezing and room temperature conditions.
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Eregama et al. (2023) studied this question.
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