Changes of vitamin B1 concentrations during storage of hen eggs

The aim of this research was to study coating variables which may have an influence on vitamin B1concentrations when eggs are stored at or above refrigeration temperature. Two duplicate experiments were conducted to determine: (1) the effects of strains of hens (white and brown shelled eggs) on vitamin B1levels of eggs; (2) the relationship between storage conditions (storage temperature and humidity); and (3) the effects of coating methods (waterglass, lime and 90 mg/kg paraffin) on vitamin B1levels of eggs. The yolks of fresh eggs contained on average 2.78 mg/kg vitamin B1and the albumen 0.27 mg/kg. Irregular decreases of vitamin B1were observed with elevated temperature, humidity and extended storage period. Loss of vitamin B1after 3, 6 and 10 months cold storage in brown-shelled eggs coated with paraffin (wax) was 0.28, 0.43 and 1.21 mg/kg, respectively. It was concluded that the most efficient method for preserving vitamin B1in eggs at various temperatures was paraffin coating. © 1997 Academic Press Limited.