Impact of Edible Pectin Coating on the Quality of Eggs in Storage

Student: Bisolu Love Kehinde (Project, 2025)
Department of Animal Science
Ekiti State University, Ado-Ekiti, Ekiti State

Abstract

                                                  ABSTRACT The study investigates the impact of varying concentrations of edible pectin on the quality of poultry eggs in storage. A total number of 25 (twenty five) fresh eggs were obtained for the study, randomly allocated to five treatments concentration of pectin. Each groups comparises of 5 eggs per treatment. Treatment 1(control/untreated), treatment 2 (1% pectin); treatment 3 (2% pectin); treatment 4 (3% pectin) and treatment 5 (4% pectin). The coated and the uncoated eggs were stored for a period of 28 days. At the end of storage days, three eggs were randomly selected from treatment groups, weighed, measured external qualities (egg weight, egg length, egg width, eggshell weight and eggshell thickness) and broke out to measure internal qualities (yolk weight, yolk, yolk colour, yolk height, yolk diameter, albumen width, albumen length, albumen height, membrane weight and albumen weight) and the Haugh's unit were evaluated. The results showed that egg weight, egg length, egg width, yolk color, yolk weight, eggshell weight, eggshell thickness and membrane weight varied numerically (p>0.05) among treatments group while yolk height, yolk diameter, albumen width, albumen height, albumen weight and Haugh's unit differs significantly (p

Keywords
Study edible pectin coating storage haugh's unit internal qualities egg quality poultry eggs.
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