EFFECT OF OIL PRE-TREATMENTS ON THE STORAGE QUALITY OF CHICKEN FRESH SHELL-EGGS

  • J. Ndife Department of Food Science and Technology, Michael Okpara University of Agriculture,Umudike, Abia State, Nigeria
Keywords: Egg qualities, emulsifying, haugh, oil, and sensory acceptability

Abstract

Shell eggs undergo significant quality deterioration during storage. Inexpensive, yet effective methods for their
preservation are needed. The effect of oil pre-treatments on the quality of stored fresh shell-eggs was studied.
These involved coating with cold vegetable oil (COTE), antibiotics in oil (AOTE), and hot oil treatment (HOTE),
while untreated eggs served as control (UNTE). The stored eggs were analyzed for their physical, nutrient,
functional, microbial and sensory properties. The results showed a significant (p< 0.05) reduction of egg weight
in UNTE (59.13-50.63g), with increased airspace (1.10-3.80mm) compared to untreated eggs. Among the treated
eggs, COTE had the highest reduction in haugh units (85.10-65.28) and UNTE had lowest moisture content
(43.25%).The protein content of UNTE (21.43-16.31%), and pretreated eggs (22.04-19.10%) decreased at the
end of storage. The decline in foam (101.10-9.33%) and emulsifying (45.00-24.52%) properties were more
severe in the control (UNTE). Coliforms were detected in UNTE and COTE (< 101Cfu/ml)) at the end of egg
storage. The overall sensory acceptability showed preference for COTE (5.75) and AOTE (5.25) egg samples.
Treatment with cold vegetable oil gave the best protective effect in most parameters evaluated.

Published
2020-08-30

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eISSN: 0300-368X