EFFECTS of DIFFERENT VIOL TYPES on EGG QUALITIES in TABLE EGGS at DIFFERENT STORAGE TEMPERATURES

Abstract

The purpose of this research was to examine the impact of storing table hen eggs in egg cardboard viol, plastic box viol, and cardboard box viols at various temperatures on the egg qualities. A total of 300 table chicken eggs were used in the study. The eggs were randomly distributed into three groups: standard cardboard viol, plastic box viol, and cardboard box viol. The eggs were stored at room temperature and in the refrigerator for 28 days. On the 0, 7, 14, 21, and 28 days of the experiment, ten eggs from each group were analyzed for egg weight loss, egg shell strength, Haugh unit, yolk index, and albumen pH. Viol type x storage temperature interaction effect was significant (P <0.05) only on egg weight loss, but its effect on other properties was insignificant. After 28 days of storage, egg weight loss was statistically insignificant between eggs stored in plastic box viols at 25℃ and eggs stored in cardboard viols at 4℃. The effect of viol types on egg shell strength, yolk index, Haugh unit, and albumen pH was insignificant. Egg weight loss was found to be better in plastic box viols than in other groups (P <0.05). Eggs stored in refrigerator conditions are better than egg stored room conditions in terms of egg quality criteria except eggshell strength (P <0.05). As a result, it would be more appropriate to store eggs in plastic box viols in order to preserve egg quality for a longer period of time