Effect of eggshell coating material and storage condition on egg quality traits and sensory attributes of chicken eggs

Egg quality changes with the use of different coating material (uncoated vs. coconut oil-coated vs. beeswax-coated) held at two storage temperatures (27 vs. 4 °C) over five storage periods (SP) (0, 7, 14, 21 and 28 d) were evaluated. Two hundred and ten shell eggs (62.5±1 g) obtained from 53-weeks old Hy-line White layers were tested. The experimental design was 6x5 factorial arrangements of treatments which evaluated six egg preservation techniques and five SP in a total of 30 treatments, with seven eggs (n=7) each. Six treatments consisted of Uncoated eggs stored at room temperature (RMT:27 °C ±1) (T1), Uncoated eggs stored at refrigerator temperature, (RFT: 4  °C) (T2), Coconut oil coated eggs stored at RMT (T3), Coconut oil coated eggs stored at RFT (T4), Beeswax coated eggs stored at RMT (T5) and Beeswax coated eggs stored RFT (T6). Storing eggs at RMT for 28 d resulted the highest weight loss (P<0.05). Coating eggs with beeswax significantly (P<0.05) increased the shell thickness and the shell ratio. Coating resulted the lowest albumen pH (P<0.05). The albumen index in T1 was significantly (P<0.05) reduced from 7 d. T4, when stored for 0 d, 14 d and 28 d, resulted the highest albumen ratio (P<0.05).  Increasing SP from 0 d to 28 d reduced the yolk index in T1. The study concluded that, egg coating, when combined with refrigeration, preserves egg quality for 28 d. Beeswax coated-refrigerated eggs are the best in preserving egg quality. Coconut oil coated eggs stored at RMT attracted panelists the most.