Study On The Preservation Techniques Of Eggs With Film

Fresh eggs layed within 12 hours were selected as materials. A series of experiments were conducted toresearch the change of fresh indexes. Choice of different preservation technics was the central contentof this paper. Effects of preservation with film on different age of eggs were analyzed.Exterior and interior quality of eggs were studied at normal temperature. The results showed that freshegg become hypo-fresh after 6-day storage at 25℃ and 60%~80% of relative humidity, banality eggsafter 15-day storage, dispelling yolk eggs after 25-day storage, the rate of dispelling was exceeding 60%after 30-day storage.Disinfected shell eggs with peroxid acetic acid, formaldehyde, potassium permanganate and boilingwater. Effects of sanitizing were significantly different (P<0.05) .Dipping eggs in boiling water was thebest, suffocating was better, dipping was the worst. When eggs were stored for 20 days, the method withboiling water prevented egg quality descending ,but others couldn't. The best sanitizing methods weresuffocating with peroxide acetic acid and formaldehyde.Effects of three preservation agents were significantly different (P<0.05) . The chitosan-treated eggswas the worst with 100% hypo-freshness; followed by polyvinyl alcohol with 50% freshness and 50%hypo-freshness ; the paraffin-treated eggs had almost the freshness of 100% after 30-day storage. It wasfound that the characters of agents were determined effect of fresh-keeping.Eggs were sanitized with peroxid acetic acid, coated with three different agents . The results showedthat the best preservation technics was coated with liquid paraffin. The paraffin-treated eggs had almostthe freshness of 100%, with only weight losing rate 0.73%, relatively density 1.067, yolk coeffient 0.37,albumen coeffient 0.71, the value of pH 8.01 after 30-day storage, equal to the control freshness only for6 days under the same conditions.Adopting eggs of 0-day, 3-day, 6-day, and 10-day, after coated with paraffine, it was found that theshorter eggs age was, the fresher eggs was, the more slowly egg quality descended, the better effect offresh-keeping was. The best egg age of preservation was 0~3 days.