The effect of cold-water egg shell washing on its physicochemical quality during storage in a refrigerator

Background: Egg shell washing is one of the simplest and least costly methods used today by many people to clean egg shells. Objective: The effect of egg shell washing on its physicochemical quality was investigated. Methods: A total of 45 egg samples were collected for physicochemical properties (including white pH, yolk index, weight loss percentage, and albumina height) during storage in the refrigerator (days 1, 5, 10, 15 and 20) before and after wash. The eggs were divided into control group, including unclean eggs, and the groups of washed eggs with cold water or washed eggs with a drop of liquid dishwashing. Each test was performed in three replications. The mean of them was analyzed by one-way ANOVA. Duncan's multi-domain test method was used as a post hoc comparisons at the probability level of P<0.05. Findings: In control group eggs and treatment groups, pH increased and egg weight, albumina height and yolk index decreased. Among the treatments examined for weight change, the difference between the two methods of washing with cold water and washing with scotch was a significant statistical difference (P<0.05). Albumin height, yolk and Haugh Unit indices had a decrease in all treatments during storage, but no significant difference was observed. Conclusion: In all the examined eggs, all physicochemical factors were changed. However, no significant physicochemical changes were observed in the physicochemical properties of the no washed eggs as compared to the rinsed eggs.