Confezionamento in atmosfera protettiva di uova fresche con guscio

The aim of this study was to compare some physico-chemical properties of non packed eggs and eggs packed in low permeability plastic pouches with three atmospheres (air, 100% N2, 100% CO2) during 28 days of storage at 25\ub0C. Fresh eggs and eggs samples were analysed for O2 and CO2 in the package headspace, weight loss, pH, albumen and yolk water content and colour, Haugh unit. Modified atmosphere packaging (MAP) permitted a strong reduction in the weight loss from the product. While the greatest decline of quality was observed for the control, eggs packed in CO2 maintained the initial values of Haugh unit during storage and the pH of the albumen was of about 2 points lower compared with the Control. Nevertheless the light yellow colour of albumen of the CO2 sample deepened while the shell gradually developed a powdery surface. MAP with 100% N2 did not promote any additional benefits to the product in comparison with MAP in air