Effects of storage methods and length of storage on some quality parameters of Japanese quail eggs.

摘要

Quality parameters of Japanese quail eggs, as affected by storage method and length in 21 days, were assessed using 140 eggs collected from 7-week old birds. Eggs were stored using refrigeration, oiling, black polythene bag or on a tray at room temperature (30 degrees C) as a control. This study determines the best storage condition and optimum storage length storage for quail eggs. Egg quality parameters measured included egg weight, shell weight, yolk height, albumen height, yolk index, haugh unit and egg weight loss. Effects on the chemical composition of eggs were determined with proximate analysis. Data were analysed using analysis of variance (ANOVA) with storage method and duration as the two main effects. There were progressive increases in weight losses with increased length of storage for all storage methods. Haugh units decreased progressively per storage method as length of storage increased (P<0.05). Control and refrigeration methods do not differ significantly in all proximate composition except for protein. There were significant differences (P<0.05) in length of storage for all proximate composition. Eggs maintained desired internal quality when stored for 4 days at room temperature. Refrigeration could be used for storage of eggs up to 7 days; where it is unavailable oiling could be used.