EFFECTS OF DIFFERENT STORAGE METHODS ON EGG QUALITY INDICES DURING THE HOT AND COLD SEASONS

EFFECTS OF DIFFERENT STORAGE METHODS ON EGG QUALITY INDICES DURING THE HOT AND COLD SEASONS

Abstract:

A total of 1,944 poultry eggs were used for this study to determine the effect of storage methods on egg quality indices during the cold (Dec-Jan) and hot (March-April) seasons. The different storage methods used were Refrigeration (R), Room Temperature (RT), Oiling (O), Covering with Leaves (CWL) and Earthen Pot (EP) storage. The average temperature for the hot and cold seasons, were 320C and 210C respectively while the relative humidity were 36.84% and 17.75% respectively. The results obtained showed that egg quality indices were significantly (P<0.05) affected by the different storage methods and season. Results also showed that Colony forming unit (Cfu/ml) also increased especially for RT storage with the hot season having 7.5×10-2 and cold season 4.5×10-2cfu/ml. Refrigerated eggs had the least cfu of 3.0×10-2 for both seasons. A significant (P<0.05) decrease was recorded for egg weight for all the storage methods for both seasons. Oiled eggs had weight losses of 1.66g and 1.75g for the cold and hot seasons respectively and room temperature storage had rapid weight losses of 5.21g and 6.23g for cold and hot seasons respectively which indicate deterioration in quality. The ease at which egg peels was also affected by the different storage methods and season; Oiling method ranked (1) which is difficult to peel for 6 and 15 days during the hot and cold seasons whereas Room temperature storage was difficult to peel for 6 days for both hot and cold seasons. Eggs that were stored in the R, O, and EP were able to keep the shelf life of eggs for a longer period compared to RT and CWL storage which lost quality rapidly after extended storage. The duration at which eggs stored under the different strorage methods during the cold season and still maintain a high quality (Haugh Unit) were R:36 days, RT: 18 days, O:27 days, CWL: 18 days and EP: 24 days while for the hot season the duration were R:36 days, RT: 9 days, O:21 days, viii CWL: 9 days and EP: 21days. It is concluded that in the absence of refrigeration storage or consistent power supply, the use of oiling method of storage or earthen pots kept in the shade is most recommended. It is recommended that further studies should be carried out on the economic analysis and acceptability of oiling and earthen pot storage.

EFFECTS OF DIFFERENT STORAGE METHODS ON EGG QUALITY INDICES DURING THE HOT AND COLD SEASONS

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