Quality Characteristics of Eggs Further Processed by Pickling as Influenced by Packaging Material and Storage Temperature

Abstract Two experiments were conducted to investigate the effect of flexible laminate pouch packaging (polyester/polyethylene) on the quality characteristics of pickled chicken eggs. Eggs were pickled in three different pickling solutions (Dilled, Kansas Spicy, Sweet & Sour) and stored at two different temperatures, 2 or 25 C. Pickled eggs were analyzed for percent moisture, weight loss, shear force (tenderness), acid value 2-thiobarbituric acid (TBA) and physical appearance. The pH of the pickling solution was monitored throughout the study. Regardless of the packaging material, long-term storage of egg resulted in higher TBA values, higher shear force for egg white, lower shear force for egg yolk, and lower egg moisture content. Better overall acceptability scores were observed for pickled eggs packaged in flexible pouches when compared to those eggs packaged in conventional glass jars. Long-term storage of pickled eggs at 2 C, regardless of the packaging material, prevented yolk swelling and splitting of the egg white, both of which were observed in pickled eggs stored at 25 C. Pickled eggs stored for 1 year at 2 C had a lower moisture loss (7.88%) as compared to those pickled eggs stored at 25 C (10.19%). Data collected in this study indicated that polyester/polyethylene laminate pouches could be utilized more conveniently and economically than the conventional glass jars without any adverse effect on the product quality.