The Effect of Various Coatings on Shell Strength and Egg Quality

Abstract

White Leghorn hen’s eggs were coated with the following materials: acrylic resin, polyvinyl alcohol, polyvinylidene chloride, polyvinyl acetate, casein, Zein, and Epolene wax. The following measurements were made: crushing strength, moisture loss, Haugh units, pH, peelability, and flavor. Those coatings that increased shell strength significantly (P < 0.05) over the uncoated eggs were: polyvinyl alcohol, acrylic resin, and Zein (5.97 lbs., 5.81 lbs., 5.66 lbs. compared with 4.87 lbs.). After 14 days storage at 55°F., moisture loss was reduced by more than 50% when shells were coated with Epolene wax, polyvinyl chloride, acrylic resin and polyvinyl alcohol. After 7 days storage, polyvinyl alcohol and acrylic resin held the pH one unit below the uncoated eggs. No significant difference was found in Haugh unit values between coated and uncoated eggs after 7 days storage. On the basis of flavor, no significant differences were observed. On the basis of shell strength improvement, preservation of interior quality and flavor characteristics, polyvinyl alcohol, acrylic resin and Zein ranked highest.