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Quality Preservation of Commercial Chicken Eggs in Different Non-Refrigeration Methods

KrishiKosh

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Title Quality Preservation of Commercial Chicken Eggs in Different Non-Refrigeration Methods
 
Creator Edwin, S.C.
Babu, M.
Moorthy, M.
Amutha, R.
Ranjendran, K.
Anandhi, M.
 
Description Two hundred and sixteen fresh chicken eggs were divided into four treatment groups viz. T1 – control (without treatment); T2 – dipping in 10% solution (Adhesive and CaCO3 at 1:1 ratio); T3 – dipping in 20% solution (Adhesive and CaCO3 at 1:1 ratio); T4 – dipping in silicone oil. The eggs were subjected to external quality studies like weight loss and breaking strength and internal quality studies like shell thickness and Haugh Unit at weekly intervals from 0 to 8 weeks period. The results revealed a signi cant difference (P≤0.01) in per cent egg weight loss among treatment groups from one week storage period to eight weeks storage period. The maximum measureable period of Haugh Unit of egg albumen in T1, T2, T3 and T4 groups were 1, 2, 2 and 7 weeks, respectively, which indicates that silicone oil dipping was the best non-refrigerated
storage method. The overall acceptance of fresh eggs, 8 weeks stored silicone oil treated eggs and untreated 8-weeks stored eggs were 6.83, 6.17 and 1.17 in a 0-7 score card system. It is concluded that silicone oil dipped commercial chicken egg could very well be stored at ambient temperature for 8 weeks period without affecting
the organoleptic properties.
 
Date 2016-08-08T14:56:56Z
2016-08-08T14:56:56Z
2013-09
 
Type Article
 
Identifier http://krishikosh.egranth.ac.in/handle/1/71580
 
Language en
 
Format application/pdf
 
Publisher Indian Vet. J.