ABSTRACT.
The objective was to evaluate the quality of Japanese quail eggs stored at room temperature (26.8ºC) and under refrigeration (10.9ºC), for different storage periods (0; 5; 10; 15; 20; 25 and 30 days). A total of 196 quail eggs were assigned to different treatments in a factorial arrangement of 2 (temperatures) x 7 (storage periods), with 3 replications and 4 eggs per experimental unit. Data were subjected to regression analysis of parameters as a function of storage time at room temperature and under refrigeration. There was a reduction in egg weight, albumen weight and height, yolk height and egg yolk index with increasing storage period as a function of temperatures (p < 0.05). Eggs at room temperature showed a reduction in albumen index, while eggs under refrigeration showed a quadratic behavior (p < 0.05). Storage days promoted a quadratic response in albumen and yolk pH (p < 0.05) of eggs at room temperature. Eggs at room temperature floated from the 15th day of storage. When stored at room temperature, quail eggs show a sharp decrease in internal quality during storage for up to 30 days. Refrigerated storage is recommended.
Keywords:
yolk height; coturniculture; product of animal origin; shelf life
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