Preserve duck eggs with artificial wrap

Scientists at Ho Chi Minh City Polytechnic University have found a way to keep fresh duck eggs longer with artificial membranes.

The natural coating on the eggshell acts as a barrier against microbial invasion and reduces mass loss during storage. If we wash eggshell right after harvesting to ensure eggshell hygiene, it will lose this natural protection layer, the egg is very broken.

Currently, to prolong the preservation of chicken eggs, fresh duck eggs after washing and sterilization, many countries apply the method of covering an artificial membrane outside the eggshell to replace the natural protective film. lost . The most commonly used envelope is mineral oil, and there are many types of membranes that are in the research and testing stages such as protein films (whey protein isolate, whey protein concentrate, zein film .), membranes. lipid (peanut oil, cotton seed oil, coconut oil .), polysaccharide (chitosan, alginat .), shellac. The artificial membrane can help prolong the shelf life of poultry eggs by limiting the exchange of CO ₂ and O ₂ through the shell.

(Photo: Starbulletin.com) In our country, there have been some studies in this direction, but have not been widely applied. A group of scientists including Nguyen Quoc Thuc Phuong, Nguyen Thi Nguyen, Nguyen Xich Lien of Ho Chi Minh City Polytechnic University conducted a detailed study of the effects of some films from different materials to ensure preservation Long term eggs and food safety.

First, the eggs are wiped with a soft cloth dipped in warm water 32 - 34 ^o C, soaked in 0.5% H ₂ O _{2 solution} for 3 minutes, then rinse quickly with warm water and blow dry. After preparation of the film forming solutions (including monostearin, soy protein isolate (SPI), carboxy methyl cellulose (CMC) and coconut oil), the team created an envelope for eggshell by immersing each egg Film forming solution for 10 seconds, then take out the clamp, place it on the mesh, dry quickly with a fan, then store at room temperature (25 - 32 ^o C).

The scientists then investigated the effect of the upper wrap and coconut oil on the quality of duck eggs for 15 days stored under normal temperature conditions, based on the following criteria: mass reduction, pH White heart, Haugh Unit (HU), failure rate, evaluation of taste of flatness, odor and general level of preference. The survey results show that except coconut oil, the covering films prolong the preservation period of eggs to 15 days compared to 10-day control eggs, in which monostearin films provide the best results . All coated eggs, except SPI coated, are accepted by the evaluator. Good effect to prolong egg preservation time of membranes can be arranged in the following order: monostearin> CMC> SPI.

The results of the study have just been published at the 10th Scientific and Technological Conference of Ho Chi Minh City University of Technology held last October.