PRESERVATION OF EGGS: VI. EFFECT OF VARIOUS OILS AND OILING TEMPERATURES ON THE KEEPING QUALITY OF SHELL EGGS STORED AT 70° F. AND 30° F.

Abstract

The quality of eggs oiled when one day old with eight commercial oils and six mixtures and stored at 70° and 30° F. was assessed by candling, yolk index, and thick white height. Mineral oils with Saybolt viscosities of 70/100 at 100° F. maintained egg quality and prevented weight loss better than oils of lower viscosity. Viscosity of the oil seemed more important than pour point, although at 30° F. there was some indication that a high pour point was advantageous. Oiled eggs maintained their grades two to three times longer than unoiled eggs and lost from [Formula: see text] to [Formula: see text] as much weight. Heavy oil diluted with mineral spirits did not give as good results as lighter oils of comparable viscosity. The addition of vaseline and magnesium stearate improved the action of the light oils.There was little difference in the quality of eggs dipped into oils maintained at 76°, 100°, and 130° F.