摘要：This study was performed to determine the effect of oil treatment on the quality of eggs under room temperature and refrigeration storage. Initially, 90 eggs which were gathered within 60 min after laying were taken and half o them were dipped into corn oil for 5 min and allowed to drain. Eggs were divided into four treatment groups: (1) Unoiled and stored at room temperature, (2) Unoiled and stored at refrigeration temperature, (3) Oiled and stored at room temperature, (4) Oiled and stored at refrigeration temperature. During a storage period of 10 weeks eggs were evaluated for Haugh unit, yolk index, albumen index, % weight loss and albumen pH. Comparisons were made for internal egg quality in white index, yolk index and Haugh unit values between the two storage conditions. Upon storage a decrease in albumen height, albumen index, yolk index and Haugh unit was observed. Moreover, oiling enabled the eggs to retain good quality as measured by above factors throughout the storage and refrigeration enhanced this beneficial effects.
