Effect of cocoa pulp as a coating for fresh eggs in terms of physical and chemical qualities during storage period

Abstract

Eggs as a source of animal protein have a high nutritional content and since they are categorized as a fresh food, eggs are easily got damaged. Preservation technology is needed to maintain the quality of fresh eggs during storage in order to ensure safe consumption. This study aimed at determining the effect of cocoa pulp as a coating for fresh eggs in terms of physical and chemical qualities during storage. The study used a completely randomized design experiment with 5 treatments and 4 replications. The treatments were without cocoa pulp coating (P0), cocoa pulp coating with a concentration of 97.5% (P1); 95% (P2); 92.5% (P3); and 90% (P4). The variables observed were weight loss, specific gravity, pH, water, ash and fat content. The data obtained were analyzed using analysis of variance continued with the Honest Significant Difference Test. The results showed that different concentrations of cocoa pulp did not give a significant difference (P>0.05) on specific gravity, ash and fat content; gave a significant difference (P<0.05) on pH and gave a very significant difference (P<0.01) on weight loss and moisture content. The average weight loss (g) in treatments P0, P1, P2, P3, and P4 were 9.187; 1.828; 0.346; 0.4255 and 0.234 respectively. Egg content specific gravity 1.024; 1.038; 1.049; 1.045 and 1.061. pH 8.282; 7.547; 7.692; 7.742 and 7.457. Moisture content (%) 70.791; 72.341; 74.309; 76.020 and 76.245. Ash content (%) 0.841; 0.754; 0.836; 0.844 and 0.833. Fat content (%) 9.551; 8.196; 8.658; 8.540 and 7.988.