THE EFFECT OF STORAGE METHODS ON EGG QUALITY AND ORGANOLEPTIC PROPERTIES OF BROWN EGG TYPE OF DOMESTIC FOWL
| PAGES = 65 | CHAPTERS = 1 – 5 |
Chapter One
1.1 Background of the Study
Eggs, like other agricultural products, are perishable and require proper storage to minimize post-harvest losses. They are a popular food item both in rural and urban areas, with chicken eggs being the most commonly produced and consumed (Fasina et al., 2012). Known for their taste and versatility, eggs can be prepared in various ways and are considered a balanced food, offering proteins, vitamins (excluding vitamin C), and minerals necessary for good health, benefiting both young and old (NECC, 2014). The FAO (2003) emphasizes that eggs are primarily consumed for their protein content. They are a complete protein source, containing all nine essential amino acids, which makes them an excellent source of high-quality protein (93.7%).
Eggs come in different colors, such as white, brown, tinted, and blue, depending on the bird’s breed and variety (Doug et al., 2002). In Akwa Ibom State, Nigeria, brown eggs are the most commonly produced and consumed. Consumers often focus on the egg’s shell color, although there is little to no direct link between the shell color and the egg’s nutritional value (Scotts and Silversides, 2000).
Before consumption, eggs are collected and stored, with the storage duration ranging from days to months depending on the method. Common storage techniques include wet sand, plastic trays or open bowls at room temperature, sawdust, polyethylene bags, oiling, and cold refrigeration. In Nigeria, cold storage is less common, primarily due to unreliable electricity supply and a general lack of awareness, as many people with refrigerators do not consider storing eggs in them. The method of storage significantly impacts the physical and biochemical changes that eggs undergo, which in turn affects their quality, nutritional content, and consumer acceptance (Fasina, 2012; Mohammed, 2011; Okeudo et al., 2005; Raji, 2009; Scotts and Silversides, 2000).
Stadelman (1986) defines egg quality as the characteristics that influence an egg’s appeal to consumers. Thus, proper storage is essential to maintaining egg quality and ensuring the maximum nutritional benefit.
1.2 Statement of the Problem
Poultry farming in Nigeria is growing rapidly and has become a significant source of income for many farmers. As poultry production increases and the harvest of eggs rises, there is a growing need to preserve eggs to minimize post-harvest losses caused by spoilage and waste.
1.3 Objectives of the Study
The objectives of this study are:
- To assess the impact of different storage methods on the quality and organoleptic properties of brown eggs from domestic fowl in Akwa Ibom State.
- To investigate the microbial load of eggs stored under various conditions.
Justification for the Study
In Nigeria, poultry production has seen significant growth due to the steady and substantial income generated, particularly from layer farming where eggs are produced daily under optimal management conditions. This surge in poultry productivity has highlighted the urgent need for effective storage and preservation of poultry products, particularly eggs, both for producers and consumers.
Improper storage of eggs in households often leads to spoilage, resulting in a decline in the quality of eggs, both physically and chemically (Obi and Igbokwe, 2011). Notable changes that occur include watery egg whites (albumen), the enlargement and flattening of egg yolks, the expansion of air cells, and the absorption of unpleasant odors and off-flavors (FAO, 2003; Mohammed, 2011; Scotts and Silversides, 2000). This study seeks to explore and identify effective storage methods that can minimize the rate at which biological and physico-chemical changes affect eggs, thereby preserving their quality for longer periods. By addressing this issue, the study aims to contribute to the reduction of post-harvest losses and improve the availability of high-quality eggs for both domestic and commercial use.