Effect of Storage Time on Egg Quality of Quail Eggs Kept in Refrigerator Temperatures
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Abstract
This study aimed to evaluate the changes in quality of Japanese quail eggs during storage. Eggs were stored for 0, 7, 14, 21, 28, 35, and 42 days under refrigerated conditions at an average temperature of 5 °C and relative humidity of 77%. External quality parameters, including shape index, shell weight, shell ratio, egg weight and eggshell thickness, were analysed. Internal quality analysed albumen weight, albumen ratio, albumen index, albumen height, yolk weight, yolk ratio, yolk index and Haugh unit. The results showed that storage duration had no significant effects on shape index, shell weight, shell ratio and egg weight (P>0.05). However, eggshell thickness was significant (P<0.05). Regarding internal quality, it was found that increasing the storage duration affected egg white quality (albumen weight, albumen ratio, albumen index, and albumen height, and yolk index. Haugh unit decreased significantly (P<0.05), In conclusion, storing quail eggs at a temperature of 5°C and a relative humidity of 77% can delay quality deterioration; eggs refrigerated for 42 days still met the Grade A quality criteria according to the ACFS 6704-2549 standard.
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