Record Details

STUDIES ON THE EFFECT OF PRESERVATIVES AND STORAGE PERIODS ON THE EXTERNAL AND INTERNAL CHARACTERISTICS OF CHICKEN EGGS

KrishiKosh

View Archive Info
 
 
Field Value
 
Title STUDIES ON THE EFFECT OF PRESERVATIVES AND STORAGE PERIODS ON THE EXTERNAL AND INTERNAL CHARACTERISTICS OF CHICKEN EGGS
 
Creator RAMTEKE, NUTAN
 
Contributor Santra, A. K.
 
Description The objective of this study was to evaluate the effect of preservatives and storage periods on the external and internal characteristics of chicken eggs. A total of 216 fresh eggs (108 eggs each from Vanaraja and Kalinga Brown) were obtained at the age of 64 weeks from Government Poultry Farm, Durg and distributed in three groups namely Control group, A and B. Control group (fresh eggs) comprising 36 eggs (18 eggs each from Vanaraja and Kalinga Brown) were evaluated for their external and internal characteristics at day 0 without any preservative. Rest eggs (180) were distributed in group A and B. Group (A) comprising 36 eggs were kept at refrigerator (5°C). Group (B) comprising 144 eggs were again divided into four subgroups: B1, B2, B3 and B4 having an equal number of eggs. Subgroup B1 comprising 36 eggs was kept normal without any preservative (untreated eggs) and B2, B3 and B4 were preserved by thermostabilization, lime sealing and oil coating methods respectively and all eggs were kept at room temperature (40°C). All preserved and untreated eggs were evaluated for their external and internal characteristics periodically at 5 days of interval for total duration of 15 days storage periods. As the storage period increased , % of weight loss, albumen and yolk height, albumen index, yolk index, Haugh unit, albumen weight, and albumen protein significantly (P
 
Date 2016-10-06T15:28:07Z
2016-10-06T15:28:07Z
2011
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/80172
 
Language en_US
 
Format application/pdf
 
Publisher Chhattisgarh Kamdhenu Vishwavidyalaya, Durg (C.G.)