Quality of commercial eggs submitted to different storage conditions

Considering the importance of egg in human food, as an ingredient of high nutritional value, it is important to evaluate different storage conditions in order to maintain the quality of the food for longer. In order to evaluate different storage conditions of commercial eggs, 126 eggs submitted to seven storage forms were analyzed: oil-plated, plastic film and laminated paper at room temperature and refrigerator temperature, and the control stored in natura. Were evaluated egg weight, albumen height, yolk weight, albumen pH, yolk pH, bark weight, Haugh unit and specific gravity. There was a difference (P < 0.05) between treatments in the variables of specific gravity and albumen weight after seven days of storage. In evaluation after 14 days of storage, significant differences (P < 0.05) were observed between the treatments for the variables of specific gravity, albumen height, yolk weight and Haugh Unit. It is concluded that the time and method of storage has influence on quality parameters of commercial eggs. Eggs exhibit higher quality maintenance when stored for seven days bathed in vegetable oil and wrapped in laminated paper when stored for 14 days.