The effect of cold-water egg shell washing on its physicochemical quality during storage in a refrigerator

N Biglari khoshmaram; Razzagh Mahmoudi; P Ghajarbeygi; H Khedmati Morasa; H Ebrahimi

Journal of Inflammatory Diseases

The Official Journal of Qazvin University of Medical Sciences

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The effect of cold-water egg shell washing on its physicochemical quality during storage in a refrigerator

Author(s):

N Biglari khoshmaram¹,

Razzagh Mahmoudi^2,*,

P Ghajarbeygi³,

H Khedmati Morasa¹,

H Ebrahimi¹

1Department of Food Safety and Health, School of Public Health, Qazvin University of Medical Sciences

2Medical Microbiology Research Center, Health Products Safety Research Center, Qazvin University of Medical Sciences, Qazvin, Iran

3Health Products Safety Research Center, Qazvin University of Medical Sciences, Qazvin, Iran

Journal of Inflammatory Diseases:Vol. 22, issue 1; 24-30

Published online:May 31, 2018

Article type:Research Article

How to Cite:Biglari khoshmaram N, Mahmoudi R, Ghajarbeygi P, Khedmati Morasa H, Ebrahimi H. The effect of cold-water egg shell washing on its physicochemical quality during storage in a refrigerator. J Inflamm Dis. 2024;22(1):e156069. doi:

Abstract

Background: Egg shell washing is one of the simplest and least costly methods used today by many people to clean egg shells. Objective: The effect of egg shell washing on its physicochemical quality was investigated. Methods: A total of 45 egg samples were collected for physicochemical properties (including white pH, yolk index, weight loss percentage, and albumina height) during storage in the refrigerator (days 1, 5, 10, 15 and 20) before and after wash. The eggs were divided into control group, including unclean eggs, and the groups of washed eggs with cold water or washed eggs with a drop of liquid dishwashing. Each test was performed in three replications. The mean of them was analyzed by one-way ANOVA. Duncan's multi-domain test method was used as a post hoc comparisons at the probability level of P<0.05. Findings: In control group eggs and treatment groups, pH increased and egg weight, albumina height and yolk index decreased. Among the treatments examined for weight change, the difference between the two methods of washing with cold water and washing with scotch was a significant statistical difference (P<0.05). Albumin height, yolk and Haugh Unit indices had a decrease in all treatments during storage, but no significant difference was observed. Conclusion: In all the examined eggs, all physicochemical factors were changed. However, no significant physicochemical changes were observed in the physicochemical properties of the no washed eggs as compared to the rinsed eggs.

Keywords

Physiochemical properties

Effects of cold-water egg shell washing on Salmonella contamination in the shell and its contents

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N Biglari khoshmaram,

N Abasi,

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Author(s):

N Biglari khoshmaram:[PubMed][Scholar]
Razzagh Mahmoudi:[PubMed][Scholar]
P Ghajarbeygi:[PubMed][Scholar]
H Khedmati Morasa:[PubMed][Scholar]
H Ebrahimi:[PubMed][Scholar]

The Official Journal of Qazvin University of Medical Sciences

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The effect of cold-water egg shell washing on its physicochemical quality during storage in a refrigerator

Abstract

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