Hydrogen Gas Keeps Chicken Eggs Fresh Longer
- Authors
- Yueqiao Wang, Junjie Wang, Yong Kuang, Wenbiao Shen
- Journal
- Journal of the Science of Food and Agriculture
- Year
- 2021
- DOI
- 10.1002/jsfa.11431
- Study Type
- Chicken
- Outcome
- Positive
- Peer Reviewed
- Yes
- Country
- China
- Health Condition
- Food-borne illness prevention
- Body System
- Digestive
TL;DR
Storing chicken eggs in a hydrogen gas atmosphere keeps them fresh longer and protects against quality deterioration and micro-cracks in the shell.
Key Finding
Hydrogen gas modified atmosphere packaging extended chicken egg shelf life by maintaining antioxidant capacity, reducing eggshell micro-cracks, and making eggs less vulnerable to microbial contamination.
Summary
Researchers tested whether hydrogen gas added to the packaging of chicken eggs could help them stay fresh longer. They found that hydrogen gas packaging slowed down the loss of protective antioxidants in eggs, reduced tiny cracks in eggshells, and maintained the eggs' overall quality during storage. The extra cost of using hydrogen gas packaging was very small compared to the price of eggs.
Practical Takeaway
This study suggests hydrogen gas packaging may be a cost-effective way to preserve eggs longer, though this research was conducted in a laboratory setting with chicken eggs and has not been tested in humans. The practical benefits for consumers would depend on whether this packaging method becomes commercially available and affordable.
Abstract
AbstractBACKGROUNDAlthough hydrogen gas (H2) has been widely used in industry and gradually used in medicine, it is less applied to agriculture, especially in modified atmosphere packing (MAP).RESULTSDuring chicken egg storage, H2 MAP not only slowed down or delayed the reduction in antioxidant capacities, but also alleviated the deterioration of egg quality. The extent of micro‐cracks in the eggshell was also negatively influenced by H2, which might result in eggs being less vulnerable to microbes. The earlier results demonstrated that the H2 MAP‐extended shelf life of chicken eggs might be caused by the responses of eggshell and re‐establishment of redox homeostasis. According to the data collected from different provinces of China, cost‐economics analysis further suggested that the increase in the extra cost caused by H2 was trivial compared with the original price of eggs.CONCLUSIONTogether, H2 MAP can prolong the shelf life of chicken eggs with the prospect of wider application. © 2021 Society of Chemical Industry.