The Effect of Storage Methods on Egg Quality and Organoleptic Properties of Brown Egg Type of Domestic Fowl in Zaria Local Gorvernment

ABSTRACT
Three experiments were conducted to evaluate the effect of storage method on internal and external egg quality, microbial load and sensory attributes of eggs stored under four different storage conditions. A total of 50 eggs were used for the analysis. The internal and external egg quality traits studied were: egg weight, egg height, egg width, shell thickness, shell weight, shape index, albumen width, albumen height, albumen weight, yolk height, yolk width, yolk weight, yolk and albumen pH, Haugh unit, albumen and yolk index. The storage periods were 1, 2, 3, 4, 5 and 6 weeks while the methods were room temperature, oiling, refrigeration and sawdust. The conditions mimicked the everyday methods of handling eggs domestically. Microbial analysis was done at the end of each storage period. The Organoleptic parameters studied under sensory evaluation were appearance, odour, taste, mouth-feel and overall acceptability. Data were subjected to ANOVA using the general linear model of SPSS 20.0 software and where statistical variation (P>0.05) was observed the means were compared using Duncan Multiple Range Test (DMRT). Effect of storage methods on external and internal egg quality traits was significant for egg height, egg width, shell thickness, shape index, yolk weight, and albumen and yolk pH. Refrigeration has the closest values to fresh eggs and oiling had the closest values to refrigeration. Values for fresh eggs and refrigerated eggs respectively Haugh unit (80.21 vs.67.39), albumen height (0.70 vs. 0.53), and yolk height (1.64 vs. 1.33) indicates a minimal loss in egg quality compared to other treatment groups. Egg weight, egg height and shell weight were statistically significant but the values for egg height and shell weights for the different storage periods were not significantly different from