A combined approach using slightly acidic electrolyzed water and UV exposure to improve egg internal quality during storage

X W Sheng; Sh Bing; C Q Lu; X Y Yuan; Y T Zang; Z W Zhan; D Q Shu; Y J Li; M T Li; B Q Wu

doi:10.1016/j.psj.2020.07.034

A combined approach using slightly acidic electrolyzed water and UV exposure to improve egg internal quality during storage

Poult Sci. 2020 Nov;99(11):6007-6012. doi: 10.1016/j.psj.2020.07.034. Epub 2020 Aug 8.

Authors

X W Sheng¹, Sh Bing¹, C Q Lu¹, X Y Yuan¹, Y T Zang², Z W Zhan¹, D Q Shu¹, Y J Li¹, M T Li¹, B Q Wu¹

Affiliations

¹ College of Animal Science and Technology, Jiangxi Agricultural University, Jiangxi, 330045, China.
² College of Animal Science and Technology, Jiangxi Agricultural University, Jiangxi, 330045, China. Electronic address: zangyitian1@126.com.

Abstract

This study investigated the combined efficacy of slightly acidic electrolyzed water (SAEW) and UV light (UV) in improving egg internal quality (weight loss, Haugh unit, yolk index, albumen pH) over a 6-wk storage time at 25°C. Eggs were preserved after immersion for 4 min in SAEW (30 mg/L), irradiation for 4 min under a UV lamp, or a combination of SAEW and UV treatment for 4 min. The combination of SAEW and UV inhibited the deterioration of yolk index over the storage period, as well as reducing the extent of decrease in Haugh unit and of weight loss during storage at 25°C, and it was more effective than SAEW or UV alone in maintaining egg internal quality (P < 0.05). The results highlight the promising use of a SAEW and UV combination treatment to improve egg internal quality during storage.

Keywords: UV; egg quality; slightly acidic electrolyzed water; storage.

MeSH terms

Acids / pharmacology
Animals
Chickens
Eggs* / standards
Electrolytes* / pharmacology
Food Technology* / methods
Hydrogen-Ion Concentration
Ovum* / drug effects
Ovum* / radiation effects
Ultraviolet Rays*
Water* / chemistry

Substances

Acids
Electrolytes
Water