Influence of Storage Packaging Type on the Microbiological and Sensory Quality of Free-Range Table Eggs

SIMPLE SUMMARY: Eggs are a good source of high-quality protein, essential fatty acids, vitamins, and minerals. In addition to their high nutritional value, table eggs must be microbiologically safe and have favourable sensory and functional qualities. Factors that shape egg quality can be storage time and conditions. Marketable eggs may be packaged in plastic or cardboard egg packaging. The influence of the type of packaging, storage time, and temperature on the microbiological quality of the shell and contents of eggs and the foaming properties of the egg white as well as the sensory characteristics of the eggs after hard-boiling were investigated. The type of packaging was shown to influence the microbiological quality of the egg contents. More bacteria were found in the contents of eggs stored in plastic packaging than in cardboard packaging. The type of packaging in which the eggs were stored did not affect the foaming properties of the egg white or the sensory characteristics of the eggs after hard-boiling. Irrespective of the type of packaging, a tendency toward deterioration of the foaming properties of egg white and a deterioration of the sensory characteristics of eggs after hard-boiling was found with storage time. The storage of eggs at 5 °C was more favourable for their microbiological quality and the stability of egg white foam. Regardless of the type of packaging, eggs stored at 5 °C after hard-boiling had better yolk colour, smell, and texture than eggs stored at 22 °C. ABSTRACT: The studies aimed to assess the impact of packaging, storage time, and temperature on the microbiological quality as well as on the sensory quality and functional properties of chicken eggs. The study material consisted of eggs from laying hens kept under free-range conditions. The eggs packed in cardboard and plastic cartons were stored at 5 °C and 22 °C, respectively. The eggs were examined on the day of laying and on days 14 and 28 of storage. The microbiological quality of the shell and contents of the eggs and the foaming properties of the egg white stored in cardboard and plastic packaging as well as the sensory characteristics of the eggs stored in both types of packaging after hard-boiling were examined on all evaluation dates. The type of packaging in which the eggs were stored was shown to influence the microbiological quality of the egg contents. Eggs stored in plastic packaging, on days 14 and 28 of storage, contained more bacteria in egg contents than eggs stored in cardboard packaging (p < 0.05). The type of packaging in which the eggs were stored did not have an effect on the foaming properties of the egg white (p > 0.05) or on the sensory characteristics of the eggs after hard-boiling. Irrespective of the type of packaging, the foaming properties of the egg white and the sensory characteristics of the eggs after hard-boiling deteriorated with storage time. The effect of temperature on egg quality was found. Regardless of the type of packaging, eggs stored at 5 °C after hard-boiling had better yolk colour, smell, and texture than eggs stored at 22 °C (p < 0.05).