Comparative Evaluation of Some Properties of Chicken and Japanese Quail Eggs Subjected to Different Storage Methods
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Date
2018
Journal Title
Journal ISSN
Volume Title
Publisher
Poultry Science Journal
Abstract
This study investigated the potential effects of egg quality indices at
95% confidence level in order to minimize quality loss during different
storage conditions. The chicken and quail eggs’ quality indices
including weight, albumen index, yolk index, Haugh index in fresh
eggs as well as after storing in moist sawdust, oil, and refrigerator were
measured for six weeks. The results revealed that storage conditions
significantly influenced the eggs quality indices. Eggs’ weight, albumen
index, yolk index, Haugh unit, pH, and total plate counts varied
respectively from 59.41 to 66.12g, zero to 0.12, zero to 0.52, zero to 88.19,
7.31 to 8.52, and zero to 2.56×106 cfu/mL in chicken eggs while it was
9.25 to 10.39 g, zero to 0.16, zero to 0.47, zero to 91.86, 7.28 to 9.42, and
zero to 2.56×106 cfu/mL for quails. Based on the various eggs storage
quality indices evaluated on eggs stored under different conditions,
quail eggs stored in oil were able to retain their interior quality than in
other storage conditions, while chicken eggs stored in the refrigerator
had better retention of quality than in other storage conditions at the
end of the six-week storage period.