Vol. 12, Special Issue 8 (2023)

Author(s):
Nutan Ramteke, AK Santra, Nishma Singh and Rupal Pathak

Abstract:
The effects of storage method and duration on the quality index of vanaraja fowl eggs were examined. The quality index were EW (egg weight), percent EWL (egg weight loss), AH (albumen height), AI (albumen index), YH (yolk height), YI (yolk index), and HU (Haugh units). In this experiment, we used 90 fresh Vanaraja eggs. Storage period for eggs were 5, 10 and 15 days while the preservation methods were without any preservation method (untreated eggs), thermostabilization, sealing by lime and surface coating (oil coating) at 40 °C. This research found that as eggs were stored longer, their weight, height of the albumen, height of the yolk, the ratio of the albumen to the total egg, the ratio of the yolk to the total egg, and the Haugh units all decreased significantly (p<0.01). Albumen index, a measurement of egg quality, exhibited a substantial decline (p<0.01) from 6.54% to 3.71% between days 5 and 15, respectively. Preserving eggs at 40 °C have significant difference (p<0.01) as compare to others preservation method. At 40 °C (room temperature), oil-coated eggs had higher albumen index (AI), yolk index (YI), and Haugh unit (HU) values than untreated, thermostabilized, and lime-sealed eggs (5.6%, 36.7%, and 74, respectively). The current research demonstrates that the storage method and storage period have the greatest impact on an egg's quality index.