Table 4.
Sensory evaluation of egg during storage at 30°C
| Sensory evaluation | Storage period (day) |
| 0 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 |
| Yolk color | 9.00±0.00a | 8.40±0.74a | 7.67±0.82b | 6.73±1.10c | 5.67±0.98de | 5.93±1.28d | 5.73±1.03de | 5.13±1.30e | 5.00±1.56e | 3.40±1.30f | 4.13±1.81f | 3.47±1.73f |
| Albumen color | 9.00±0.00a | 8.27±0.80b | 7.33±1.05c | 7.20±0.68c | 5.80±1.32d | 5.67±1.23d | 4.60±1.68e | 6.00±1.46d | 3.60±0.99f | 2.47±0.74g | 2.20±1.08g | 2.53±1.41g |
| Yolk spreadability | 9.00±0.00a | 8.20±0.77b | 7.33±1.23c | 6.40±1.40d | 5.13±1.25e | 4.80±1.08e | 5.27±0.96e | 3.40±0.83f | 3.60±1.06f | 2.53±0.83g | 2.60±0.91g | 1.93±0.59h |
| Albumen spreadability | 9.00±0.00a | 8.20±0.77b | 7.20±0.86c | 6.73±0.96c | 5.20±1.15d | 4.93±1.16d | 3.80±1.21e | 5.07±1.33d | 2.73±0.88f | 2.00±0.53g | 1.33±0.49h | 1.27±0.46h |
| Off-flavor | 9.00±0.00a | 8.73±0.46ab | 8.00±0.85bc | 7.40±1.45cde | 7.20±1.26cdef | 7.60±1.50cd | 6.93±1.62defg | 6.67±1.84efg | 6.40±1.35fg | 6.07±1.98fg | 5.40±1.30h | 6.33±1.29fg |
| Freshness | 9.00±0.00a | 8.27±0.59b | 7.27±0.80c | 6.13±1.06d | 5.00±0.76e | 4.80±0.77e | 4.07±1.16f | 4.20±0.94f | 3.40±0.51g | 2.40±0.63h | 1.67±0.49i | 1.53±0.52i |
| Overall acceptability | 9.00±0.00a | 8.27±0.59b | 7.13±0.83c | 6.13±1.06d | 5.00±0.85e | 4.73±0.80e | 3.93±1.10f | 3.93±1.10f | 3.13±0.74g | 2.13±0.52h | 1.60±0.51i | 1.47±0.52i |
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).