EFFECT OF DIFFERENT EDIBLE OIL COATING ON THE QUALITY AND SHELF LIFE OF CHICKEN EGGS.

Abstract

Edible oil coating is a cost effective and inexpensive method used in chicken eggs in order to preserve the internal, external, nutritional and sensory qualities and also extend the self-life of eggs during the storage at room temperature. The research study was conducted to investigate the effect of different edible oil coating on the quality and shelf life of chicken eggs. Freshly laid, undamaged and cleaned eggs were allowed to oil coating into different edible oils such as sunflower oil, coconut oil, palm oil and gingelly oil and stored at 30'C (room temperature). The quality parameters such as weight loss, shell weight, air cell height, albumin weight, albumin height, albumin pH, yolk weight, yolk height, yolk diameter, yolk index and Haugh unit and also the nutritional qualities such as moisture, protein, fat and ash and also the sensory analysis was tested at the weekly interval. After 5 weeks of storage the sensory analysis was evaluated by using seven-point hedonic test. The edible oil coated eggs were subjected to statistical analysis by using ANOVA in SPSS statistical software to evaluate at 5% significant level. The result indicated that the weight loss of edible oil coted eggs has less than the uncoated eggs and the palm oil coated eggs stored at room temperature showed more effective result in reducing weight loss. During the 5 weeks of storage, egg coated with palm oil were showed better result in the retention of albumin weight, albumin height, albumin pH, yolk weight, yolk height, yolk diameter, yolk index and Haugh unit than the noncoated eggs. But the other oil coatings also maintained the quality of eggs but in the overall observation the palm oil was the best treatment among the other treatments. The internal, external, nutritional qualities were analyzed by using Duncan Multiple Range Test. Significantly changes (p < 0.05) in nutritional qualities were observed between the treatments. The sensory analysis also showed that there were significant (p < 0.05) difference in the sensory characteristics such as Color, flavor, taste, texture and overall acceptability. According to Turkey's Standardized Range Test, the best and highest overall acceptability was observed in palm oil coated eggs. The palm oil coated eggs were stored at room temperature was selected as a best treatment which can be kept the eggs for 35 days without spoiled the internal, external, nutritional and sensory qualities and also significantly (p<0.05) differed from other treatment. According to the result, this study was revealed the potential benefits of edible oils as a coating for eggs in order to satisfy the consumer and market demand and also the edible oil coating can be preserved the qualities of eggs during storage without the need of refrigeration. And also, this edible oil coating is most useable method for the rural and poor people to extent their usage duration of eggs.