Status : Verified
| Personal Name | Ratilla, Gabrielle C. |
|---|---|
| Resource Title | Quality characterization of soft-shelled eggs produced from Philippine egg-laying farms |
| Date Issued | 3 August 2020 |
| Abstract | This study documented the quality characteristics of soft-shelled eggs as a possible alternative to good eggs. The quality characterization was done with the participation of Batangas Egg Producers Cooperative (BEPCO) as the industry partner from San Jose, Batangas, where a survey among 5 of 53 (10%) member farms was conducted to establish farm level working definition for soft-shelled eggs. The respondents (veterinarian, marketing supervisor, and owner-managers) described soft-shelled eggs to have generally soft external barriers with incomplete shell formation, and a rough external shell membrane. Eighty percent of the respondents identified factors that possibly led to the production of soft-shelled eggs as older hen age, lack of dietary calcium in the feed, contaminated water supply, extreme changes in environmental temperatures, and exposure to high intensities of light. While sixty percent of the respondents identified stress from disturbances, and histories of infectious diseases as possible factors. Assessment of the external shell quality of soft-shelled eggs indicated variability between being completely shell-less and thin-shelled. Based on weight classifications of eggs, good eggs were within the classification of medium to large-sized, while soft-shelled eggs were within the classification of pullets to small-sized eggs due to the underdevelopment of the shell, weighing almost 20% less than good eggs. Whole soft-shelled eggs were found to have significantly lower moisture content by about 10% per 100g sample, while the albumen portions did not differ significantly relative to the good eggs. The proximate composition for both protein and fat content of the whole soft-shelled eggs, as a possible result of the lower moisture content, were found to be higher by about 20% and 45% respectively. The microbiological profile of soft-shelled eggs was found to be significantly higher relative to good eggs. The aerobic plate count of the soft-shelled xi |
| Degree Course | Bachelor of Science in Food Technology |
| Language | English |
| Keyword | Quality of products -- Philippines; Eggs -- Quality -- Philippines; Eggs -- Production -- Philippines |
| Material Type | Thesis/Dissertation |
Preliminary Pages
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Category : P - Author wishes to publish the work personally.
Access Permission : Limited Access