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

Abstract

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