EFFECT OF STORAGE DAYS AND TEMPERATURE ON THE SENSORY EVALUATION OF FERTILE AND NON-FERTILE CHICKEN EGGS IN JOS PLATEAU STATE

Abstract

This study aims at identifying a suitable method that will significantly reduce the rate at which biological and physiochemical changes occur within the egg with respect to storage and temperature. A total of 600 fertile and non-fertile eggs of Lohmann brown hen were collected from Poultry Division of National Veterinary Research Institute, Plateau State (NVRI) in four successive weeks and used for this study. The eggs were stored at room temperature (ambient) and refrigeration at 10°C for 0, 5, 10, 15 and 20 days. Egg were boiled, served to taste panelists of 20 trained personals in a 2 x 2 Factorial arrangement in a completely randomized design. Data obtained were analyzed using ANOVA at α0.05. The results reveals that there was no significant difference (p>0.05) existed among odour, aroma, taste, texture and overall acceptability for all the treatments. However, there was significant difference (p<0.05) between fertile and non-fertile eggs colour. The colour and texture was observed to be statistically significant (p<0.05) in all the storage days 0, 5, 10, 15 and 20 for both fertile and non-fertile eggs stored in room and refrigerator temperature. The colour of non-fertile eggs was recorded to be the highest at day 10 of refrigerator temperature. While the texture of fertile eggs was recorded to be the highest at day 10 and 15 of room temperature. There is no adverse effect of storage days and temperature on sensory evaluation of eggs from both the fertile and non-fertile.