Effect of Storage on Peeling Quality and Flavor of Hard-Cooked Shell Eggs

Abstract

Freshly laid eggs were stored at 1.1°C. for 48 hours and then hard cooked. The eggs were evaluated for peeling quality and flavor at 0, 3, 7, 10, 14 and 21 days of storage at 1.1°C. Peeling quality was evaluated on a one to five scale, and flavor on a one to ten hedonic scale. Although a slight improvement in peeling scores was observed in the stored, cooked eggs, none would be considered easy to peel. Flavor was found to deteriorate rapidly in the stored cooked eggs. Taste panel scores were considerably lower after seven days storage, and serious off-flavors were noted by all panel members after 21 days storage.