Storage Stability of Khaki Campbell Duck (Anas platyrhynchos Domesticus) Eggs at Room Temperature
DOI:
https://doi.org/10.3923/ijps.2017.393.402Keywords:
Egg, Khaki Campbell duck, storage stability, temperatureAbstract
Objective: This study compared the quality of 930 Khaki Campbell duck eggs under storage conditions at 30°C and 78% relative humidity, for 0-30 days. Methodology: During the 31-day storage period, 30 duck eggs/day were evaluated for the shape index, albumen index, yolk index, shell color (L*, a* and b*), specific gravity, shell breaking strength, shell thickness, Haugh unit, yolk color, pH of albumen, pH of yolk, albumen percentage, yolk percentage and shell percentage. Results: The storage period had no statistically significant effect on the shell strength, pH of albumen, pH of yolk, albumen percentage, yolk percentage and shell percentage (p>0.05). In addition, the shape index, albumen index, yolk index, shell color (L*, a* and b*), specific gravity, shell thickness, Haugh unit and yolk color were significantly affected by the storage period (p<0.05). The Haugh unit values decreased significantly when the storage period lengthened (p<0.01). Conclusion: These results showed that Khaki Campbell duck eggs stored for 11 days at 30°C and 78% relative humidity still maintained relatively good internal quality characteristics for human consumption.
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