Effect of detergent type on egg quality deterioration parameters during storage

In egg production, washing prior to packaging is essential to reduce
microbial risks without compromising quality. This study evaluated the
impact of detergent treatments on egg quality during storage. A total of
1,080 one-day-old eggs were randomly assigned to nine treatments
(unwashed, Bioxi2, Bioxi6, Lacti600, Lacti800, Det500, Det800, Ton200,
Ton500) and stored for 35 days. Every seven days, eggs were analyzed for
weight, Haugh units, albumen height, shell strength and thickness, yolk
color, height, diameter, and yolk index. Results indicated that AA grade
eggs were most susceptible to deterioration: storage time significantly
reduced Haugh units and albumen height, with detergents modulating albumen
height. Shell strength and thickness varied by treatment, with Det500
reducing strength, while Bioxi2, Lacti800, and Det800 enhanced it; Det800
also increased thickness. Yolk height and index declined across
treatments, whereas yolk diameter showed complex interactions among
storage, treatment, and grade. Yolk color was influenced by storage,
grade, and treatment, though detergent effects were minor. Overall,
detergents had limited impact on shell and yolk parameters in A and B
grade eggs, while AA grade eggs were more vulnerable to declines in
albumen height, Haugh units, yolk diameter, and yolk color. Storage
conditions remained the dominant driver of deterioration.