Quality of Japanese quail (Coturnix coturnix japonica) eggs after extended refrigerated storage
2022
J.K. Northcutt | A. Buyukyavuz | P.L. Dawson
SUMMARY: Commercial Japanese quail (Coturnix c, japonica) eggs were stored for 0, 30, 60, 90, and 120 d at 4°C to determine the effects of storage on egg quality. Total aerobic microorganisms (APC) and yeast and mold (YM) were recovered from the same eggs using 3 different methods, including an eggshell surface rinse, eggshell crush rinse, and contents enumeration. Both APC and YM on eggshell surfaces decreased by 87% (0.9 log reduction) from 0 d to 120 d of storage. APC from crushed eggshells ranged from 2.4 to 3.1 log cfu/egg. YM were not detected in crushed eggshells until 120 d of storage where levels were 1.3 log cfu/egg. Aerobic microorganisms were found in contents of eggs stored 30, 60, or 90 d, but no YM were not detected in egg contents. Albumen pH increased from 0 to 30 d of storage (pH 8.91–9.22). Similarly, the largest decrease in albumen height was between 0 (3.9 mm) and 30 d (3.4 mm) before decreasing to 2.5 mm after 120 d storage. Yolk pH also increased with longer storage times, but the most significant increase occurred between 90 and 120 d of storage (0.49 pH unit increase). Similarly, Haugh units (HU) decreased with longer storage time, with the most significant changes occurring between 90 and 120 d of storage where HU decreased by 3.7. Overall, quail eggs stored for up to 120 d at 4°C had HU values above 72, placing them at AA grade by USDA standards. Findings may be of commercial interest to quail egg producers as a part of their marketing strategy.
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