Vol. 11, Issue 8 (2022)

Author(s):
Awlesh Kumar Vidyarthi, SK Mendiratta, AK Biswas, Suman Talukdar and RK Agrawal

Abstract:
The current study was conducted to evaluate the effect of storage time and temperatures (4±1 °C and 21-32 °C) on the quality parameters of shell eggs. Immediately after collection, the fresh unwashed eggs were labelled and weight was measured. Fresh eggs were evaluated within 2-3 h of laying. The effects of the storage at 4±1 °C and at room temperature on quality parameters, microbiological qualities and the lipid peroxidation of egg yolk were evaluated. The results showed that the eggs stored at 4±1°C have significantly higher (p< 0.05) Haugh unit values, Yolk Index and lower air cell depth, albumen and yolk pH than those eggs stored at room temperature. Refrigeration temperature was found responsible to slow down the Total plate count and lipid peroxidation of the yolk. The results helped to conclude that the storage temperature plays a significant role in the maintenance of the quality parameters of chicken shell eggs.