Comparative Evaluation of Some Properties of Chicken and Japanese Quail Eggs Subjected to Different Storage Methods

Document Type: Original Paper


1 Department of Food Technology, University of Ibadan, Oyo State, Nigeria

2 Department of Food Science and Technology, Kwara State University, Malete, Ilorin, Nigeria


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 59.41to66.12g, zero to0.12, zero to0.52, zero to88.19, 7.31 to8.52, and zero to2.56×106 cfu/mLin chicken eggs while it was 9.25to10.39g,zero to0.16, zero to0.47, zero to91.86, 7.28to9.42, and zero to2.56×106 cfu/mLfor 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.


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