Table 2.
Sensory evaluation of egg during storage at 10°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	7.67±0.90bc	7.60±1.45bc	8.00±0.85b	7.40±0.99bcd	7.27±0.80bcd	6.87±0.64cde	6.47±1.55e	7.67±0.72bc	7.33±0.49bcd	6.80±1.21de	6.47±1.55e	6.27±0.80e	7.00±1.07cde	5.53±1.73f	5.53±1.77f
Albumen color	9.00±0.00a	8.00±0.93bc	8.07±0.80bc	8.33±0.72b	7.47±0.83cd	7.13±0.83de	6.80±1.08ef	6.40±1.30f	7.80±0.77bc	6.80±0.77ef	6.67±1.11ef	5.40±1.24g	4.80±0.94g	3.80±1.42h	3.73±1.16h	3.20±0.94h
Yolk spreadability	9.00±0.00a	8.07±0.70b	7.60±1.30bcd	7.93±0.96b	7.73±1.03bc	7.67±0.82bc	6.87±0.99de	5.80±1.37fg	7.40±1.18bcd	7.00±0.93cd	7.13±0.64cd	6.13±1.36f	6.20±1.08f	6.07±1.53f	5.87±1.30f	5.13±1.30g
Albumen spreadability	9.00±0.00a	8.00±0.85b	7.87±1.13b	8.60±0.51a	7.27±0.88c	7.13±0.64cd	6.60±0.99de	5.87±0.99f	7.93±0.80b	6.67±0.82cde	6.33±1.05ef	4.67±1.35g	3.47±1.06h	3.27±1.22h	3.00±1.00hi	2.53±1.06i
Off-flavor	9.00±0.00a	8.00±0.93bcd	8.60±0.7ab	8.53±0.83ab	8.47±0.74abc	8.33±0.62abcd	8.27±0.46abcd	8.33±0.72abcd	7.93±1.79bcde	7.93±0.88bcde	8.33±0.62abcd	7.67±1.29cdef	6.93±1.67f	7.13±1.60ef	6.07±1.44g	7.60±1.18edf
Freshness	9.00±0.00a	7.87±0.74bc	7.87±1.30bc	8.33±0.82b	7.53±0.74c	7.33±0.72cd	6.93±0.70de	6.07±0.96f	7.87±0.74bc	6.53±0.83ef	6.73±0.96e	4.87±0.99g	3.80±1.15h	3.73±0.70h	3.27±0.59hi	2.93±0.70i
Overall acceptability	9.00±0.00a	8.00±0.65bc	7.73±1.33bcd	8.27±0.96b	7.53±0.74cde	7.33±0.90de	7.00±0.76ef	6.13±1.06g	7.80±0.77bcd	6.60±0.83fg	6.53±1.13fg	4.73±0.96h	3.73±0.96i	3.60±0.83i	3.13±0.64ij	2.67±0.98j

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).