The impact of packaging eggs with some natural oils to prolong its powers under different storage methods

Joint Authors

Tayyib, Ihsan T.
Saddiqand, Samirah A. M.
Anwar, Huzan M.

Source

مجلة جامعة دهوك

Publisher

University of Duhok

Publication Date

2016-06-30

Country of Publication

Iraq

No. of Pages

6

Main Subjects

Natural & Life Sciences (Multidisciplinary)

English Abstract

The aim of this was study to evaluate the effect of storage methods and packaging eggs with some natural oils on egg quality parameters.

A total of 500 eggs were obtained from the Somel Poultry project farm / Duhok (Ross 308).

250 eggs were stored in refrigerator at 5C˚ and 250 eggs were stored in room temperature at 18-25C˚for 1-12 weeks.

Each group was divided in to five treatments (50 eggs) as follow: Control treatment eggs without treatment, packaging eggs with Corn oil at 18-25C° for 15 minutes, packaging eggs with Olive oil at 18-25C° for 15 minutes, packaging eggs with Almond oil at 18-25C° for 15 minutes and packaging eggs with Nigella oil at 18-25C° for 15 minutes.

Egg quality traits were monitored including eggs weight before sampling and after sampling weighed, egg loss weight, loss percentage, (yolk and albumen) high, diameter, index, shell Thickness, shell weight, air cell and HU (Haugh units).

The results revealed that stored eggs in refrigerator improved losses moisture from eggs kept diameter, index for eggs yolk, albumin and improved HU.

In general the natural oil improved all egg quality traits internal and external parameters.

The interaction between refrigerator storage methods and coating lead to improved eggs quality for the 12 weeks.

The investigate conclusion that storage methods with coating eggs by natural oil improved eggs quality

Data Type

Conference Papers

Record ID

BIM-797327

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