Table 1.
Sensory evaluation of egg during storage at 0°C

Sensory evaluation	Storage period (day)
	0	7	14	21	28	35	42	49	56	63	70	77	84	91	98	105
	Yolk color	9.00±0.00a	8.07±0.88bc	7.80±1.21bcd	8.33±0.72b	8.33±0.49b	8.33±0.90b	7.87±0.83bcd	7.33±0.98de	7.40±0.99de	7.67±0.72cd	7.60±1.06cd	7.60±1.18cd	7.60±1.06cd	7.47±0.52cd	7.40±0.74de	6.87±1.06e
Albumen color	9.00±0.00a	8.27±0.70bcd	8.33±0.72bc	8.53±0.64ab	8.27±0.46bcd	8.73±0.46ab	8.33±0.82bc	7.80±0.68def	7.60±0.74ef	8.00±0.76cde	8.47±0.52bc	7.67±0.82ef	7.73±0.80ef	7.47±0.83f	7.73±0.80ef	7.53±0.64ef
Yolk spreadability	9.00±0.00a	8.40±0.63bc	8.00±1.56cde	8.80±0.41ab	8.33±0.62bc	8.47±0.64abc	8.13±0.83cd	7.47±0.92efg	7.27±1.03fg	8.27±0.59bc	7.87±1.30cdef	7.60±0.83def	7.93±0.70cde	7.87±0.52cdef	8.00±0.76cde	7.00±1.13g
Albumen spreadability	9.00±0.00a	8.47±0.74abc	8.07±0.88bcd	8.80±0.41a	8.47±0.52abc	8.80±0.41a	7.87±0.74d	7.60±0.91de	7.67±0.82de	8.00±0.76cd	8.53±0.52ab	7.27±1.10e	7.73±0.80de	7.60±0.74de	7.67±0.82de	7.67±0.82de
Off-flavor	9.00±0.00a	8.53±0.64abcd	8.73±0.46ab	8.87±0.35ab	8.47±0.64bcd	8.67±0.62abc	8.47±0.52bcd	8.67±0.49abc	8.40±0.63bcd	8.53±0.64abcd	8.80±0.41ab	8.40±0.74bcd	8.13±1.19de	8.47±0.74bcd	7.93±0.96e	8.20±0.56cde
Freshness	9.00±0.00a	8.20±0.77cd	8.00±0.93def	8.87±0.35ab	8.20±0.41cd	8.53±0.52bc	8.07±0.70cde	7.60±0.83efgh	7.67±0.72efgh	7.93±0.80defg	8.27±0.70cd	7.20±0.86h	7.67±0.72efgh	7.47±0.52gh	7.53±0.52fgh	7.40±0.51h
Overall acceptability	9.00±0.00a	8.33±0.62bc	8.00±1.00cd	8.73±0.46ab	8.33±0.49bc	8.60±0.51ab	8.07±0.70cd	7.60±0.83def	7.60±0.83def	7.93±0.80cde	8.40±0.74bc	7.27±0.88f	7.53±0.74ef	7.40±0.51f	7.53±0.52ef	7.20±0.77f

Values are mean±SD (n=15). 9=excellent, 7=good, 5=moderate/marketable, 3=poor, 1=very poor. Means with the same letter in each row are not significantly different by Duncan's multiple range test (p<0.05).