PAPER TITLE :EFFECT OF SUCROSE CONCENTRATION AND IMMERSION TIME ON WEIGHT LOSS AND SHELF LIFE OF POULTRY EGGS

APPLIED TROPICAL AGRICULTURE | VOLUME 21 NUMBER 2 2016

Paper Details

  • Author(s) : Olatunde, G.O*., Akinbomi, V.B. and Adebowale, A.A.
  • Abstract:

Egg preservation is a serious problem in Nigeria, due to challenges of high ambient temperatures, expensive refrigeration facilities and erratic power supply. Osmotic preservation has been successfully used for fruits and vegetables. In this study, osmotic preservation was applied to poultry eggs; the effect of four (4) concentrations of sugar solutions (0.5-2.0 M) and four (4) immersion times (1-4 hour), on weight loss and shelf life of the eggs were investigated. The shelf-life at room temperature (28±2 °C) was determined using the candling method. Data obtained was subjected to two-way analysis of variance to determine significant (P<0.5) difference among the egg samples with respect to weight loss and shelf life. There were significant (P<0.05) differences in weight loss and shelf life of the eggs. Sucrose concentration and immersion time, as well as the interaction between the two factors had significant (P<0.001) effect on shelf life of the eggs. The lowest weight loss of 10% was observed with eggs immersed in sucrose solutions of 0.5 M for 4 hours and 1.0-2.0 M for 1 hour. The control eggs had a shelf life of 28 days while eggs immersed in sucrose solutions of 0.5 M for 2 hours, 1.0 M for 3 hours and 1.5 M for 1 hour had the highest shelf life of 61 days each. This study suggests that osmotic preservation could be an effective method for extending the shelf life of poultry eggs.