The effect of storage temperature and time on the quality traits and evaluation of fatty acid profile of backyard produced eggs

Abstract

This study aimed to assess the impact of temperature and period of storage on the quality traits of backyard-produced eggs commonly found in villages of Kerala as well as examining their fatty acid profile. Eggs were divided into two groups and stored at room temperature and in a refrigerator. Evaluation of quality traits—Albumin Index (AI), Yolk Index (YI), Eggshell thickness, Yolk colour and Haugh unit (HU)—was conducted at 0, 7, 14, and 21 days. Fatty acid profile of an egg sample estimated and compared to that of the commercially produced egg. Results demonstrated a rapid decline in internal quality within the first week for room-temperature-stored eggs. In contrast, refrigerated eggs-maintained freshness and quality traits consistently until day 21. Albumin Index, Yolk Index, and Haugh unit show significant reduction in room temperature kept eggs compared to refrigerated eggs (