UNDERGRADUATE THESIS PROGRESS REPORT AS OF DECEMBER 2023

Study Title: Effects of Different Storage Methods on Quail (Coturnix coturnix) Eggs Shelf Life

Proponents:
Name Email Address
Researcher Reymart D. Dablio reymartdablio08@gmail.com
Adviser John Preach C. Quirino
Panel Member Ma. Zocit R. Guevarra
Panel Member Julie Vine E. Agusan

Duration: 2 months

BACKGROUND OF THE STUDY:

● The quail egg is regarded as a nutritious meal for human consumption, as it is one of

the greatest and most affordable sources of high-quality protein since it contains all of
Claveria
the essential amino acids as well as vitamins, minerals, and fatty acids (Moura et al.

2010). However, in order for the nutritional potential of a quail egg to be completely

available for human consumption, the egg must be preserved during the storing period,

which can take weeks between the time of laying and its acquisition and preparation;

thus, the longer this period, the worse the internal quality of the eggs, because they

depreciate continuously after laying. (Moura et al., 2008).

Poor storage conditions may result in deterioration of egg quality and consequently

loss and waste of eggs. There are reports which show that loss of water through pores,

prevention of microorganism invasion, and lower temperature are major considerations

in retarding quality degradation. Since the storage environment influences the quality of

eggs, methods like lower temperature and modified atmosphere packaging such as

refrigeration have been recommended (Kul and Seeker, 2004). In addition, chilling is the

major method of preserving the interior quality of the egg (Xavier et al., 2008). It is well

known, that external and internal egg traits also can be significantly influenced by the

storage time and egg size. Together with the lengthening of the storage period,
 unfavorable physicochemical changes in their content take place (Jones and Musgrove,

2005; Samli et al., 2005).

Consequently, eggs provide a means for the populace to meet its animal protein

needs. However, the characteristics of egg quality, utilization for food, storage, and other

purposes have been studied primarily in chicken eggs. Egg quality is determined by the

characteristics of an egg that influence its consumer acceptability. It is therefore critical

to pay attention to preservation and marketing issues in order to maintain egg quality

(Adeogun and Amole, 2004). External factors such as cleanliness, freshness, egg

weight, and shell weight are important in determining whether or not shell eggs are

acceptable to consumers. Interior characteristics such as yolk index, Haugh wilt, and

chemical composition, on the other hand, are becoming increasingly important in the egg

product industry as demand for liquid egg, frozen egg, egg powder, and yolk oil grows

(Scott and Silversides, 2001).

The researcher is searching for an alternative method that is organic, safe, and

economic raw materials that can improve and extends the quail egg shelf life. The

researcher will make use of the different methods of storage and conservation of eggs

like refrigeration, oiling, and the use of polythene bags to maintain good quality traits and

complete usability as food. This study will determine the potential of the listed above

methods for the lengthening of quail eggs’ shelf life.

OBJECTIVES OF THE STUDY:

● The general objective of the study will aim to evaluate the effects of different storage

methods on the Quail (Coturnix coturnix) eggs’ shelf life.

Specifically, it will aim to:

1. Determine the physical and chemical characteristics of the Quail

(Coturnix

coturnix) eggs through evaluation of some quality parameters of the eggs:

a.) External quality of Quail egg

b.) Internal quality of Quail egg

 2. Determine the effect of different storage times at 7, 14, and 21 days

on some quality parameters of Quail eggs.

3. Compare the interaction between different storage methods and various

storage times on the quality parameters of eggs.

MATERIALS AND METHODS:

Time and Place of the Study

The study will be conducted at Purok Kabuhian, Kimaya, Jasaan, Misamis Oriental.

The study will be conducted from November 1, 2022, to December 31, 2022, covering a

period of 61 days.

Materials

The materials that will be used in the study are the egg trays, refrigerator

(Thermocool), groundnut oil, black polythene bag, digital weighing scale to weigh the

eggs, and vernier caliper to measure the egg height and width. After the period of 7, 14,

and 21 days, eggs were broken into a flat plate to measure yolk height, yolk width, and

albumen height using also the Vernier Caliper. The yolk color will be determined by the

use of the yolk color fan.

Methods

Experimental Subject

Two hundred forty (240) quail eggs of almost equal size will be bought from a local

supplier which is collected from 7-week-old quails to be used in the study. Eggs will be

randomly selected and divided into four (4) groups comprising sixty (60) eggs per group.

Each group would be allotted a treatment and will be further divided for the replication.
 Experimental Design and Treatments
The study will be layout in Completely Randomized Design (CRD) with four

treatments and replicated three times.

Treatment 1: Control (consumer practice)

Treatment 2: Oiling

Treatment 3: Black polythene bag

Sampling and storing of eggs

The experiment will be conducted using the Completely Randomized Design. Two

hundred forty (240) freshly laid quail eggs collected from 7-week-old quails of almost

equal size will be bought from a local supplier to be used in the study. Eggs will be

randomly selected and divided into 4 groups comprising of eggs per group. Each group

would be allotted to treatment and each treatment that comprises 60 eggs will be further

divided into three (3) for the replication. And each replication of the 4 treatments will

consist of twenty (20) pieces of eggs.

The eggs were then picked randomly and broken to assess the effect of length of

storage on the eggs at 7, 14, and 21 days for each of the following storage methods.

Eggs will be broken out on a flat transparent glass surface using a spatula to obtain

various egg parameter measurements. Day zero (0) measurements were used as the

control for the length of storage for each storage method.

Methods/Procedure of Storing Eggs Every Treatment

Treatment 1: Control – (consumer practice) eggs will be arranged on egg trays and

store in a safe place with normal room temperature like any

other egg retailer or consumer does; no treatment applied.

Treatment 2: Oiling - eggs were immersed in groundnut oil, allowed to drain for

some seconds and stored at room temperature (32°C) on a flat

surface.
Treatment 3: Black polythene bag – eggs will be arranged on egg trays and place

inside a black polythene bag with its mouth tied and stored at

normal room temperature.

Experimental Layouts
The freshly laid quail eggs will be equally and randomly divided and distributed in

three treatment groups T1, T2 and T3 with three replications each. Each treatment group

will have 60 quail eggs distributed in three replicated pens (R1, R2, R3,) with 20 quail eggs

in each. The layout of the experiment is shown in Table 1.

Replication 1 Replication 2 Replication 3

T2R1 T1R2 T3R3

T1R1 T3R2 T1R3

T3R1 T2R2 T2R3

Table 1. Layout of the experimental subject (Quail Egg) following the CRD.
Where, T1 = Control (consumer practice; no treatment applied); T2 = Oiling; T3 = Use of
Black Polythene Bag

Statistical Analysis
A Complete Randomized Design (CRD) will be used in the study. The Analysis of

Variance (ANOVA) in CRD was used to test the significant difference among treatments.

While the Tukey Test (DMRT) was used to determine the significance between treatment

means. All tests will be set at 5% level.

(I have not conducted my study yet.)

Accomplishment (based on the program of activities):

Accomplishment
Activity Time-Frame
(%)
CONDUCT OF STUDY
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DATA CONSOLIDATION, ANALYSIS, INTERPRETATION

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RESEARCH WRITING
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DOCUMENTATION