Influence of storage on external quality characteristics, proximate composition and organoleptic properties of chicken eggs

Abstract

This study investigated the effect of storage methods on the external and organoleptic qualities of domestic fowl eggs. Four methods of non-conventional egg preservation (oiling, polythene bag, earthen pot, and salt solution) were used. Four groups of 20 eggs each, were randomly allocated to each of the storage methods and stored for 21 days. Data were subjected to analysis of variance (ANOVA). Results showed that storage methods did not significantly affect (P>0.05) all the external quality characteristics of the eggs except egg shape index. Egg samples stored in salt solution had a higher Shape Index (82.47%) followed by samples stored in control, polythene bag and earthen pot, with 79.67, 79.03 and 78.80%, respectively. Samples stored by oiling had a lower shape index of 74.93%. Results of proximate composition indicated that storage methods had a significant effect (P<0.05) on all proximate components studied. Moisture content was significantly higher (P<0.05) in treated samples than the control samples. However, the untreated samples were significantly higher in Ash, Nitrogen, protein and carbohydrates than the treated samples. Results for organoleptic characteristics show that storage methods significantly affected (P<0.05) the ease of peel and aroma of the boiled eggs. The study concluded that eggs should be kept in earthen pots and salt solution to ensure the conservation of both physical, proximate and organoleptic properties.