Storage Stability of Japanese Quail (Coturnix coturnix japonica) Eggs at Room Temperature

Abstract

Abstract Fresh quail eggs were stored at room temperature in July and periodically examined to evaluate microbiological quality, weight loss, and interior quality. Egg contents showed no marked change after storage for 14 days, but heavy contamination with gram negative bacteria or moulds was detected after storage for 21 and 28 days. The degree of contamination of the eggs after washing was heavier than that of unwashed eggs. An average of 4.0 × 105 bacteria/egg were found on the shell surface of the fresh eggs. Gram positive bacteria predominated and their numbers decreased with storage. Salmonella and Staphylococcus aureus were found on the eggs, 6% and 1% respectively, but these pathogens were not detected after 14 days storage. The weight loss in the eggs was 2.99% after 14 days and 5.90% after 28 days. The yolk index decreased rapidly in comparison with hen eggs. Haugh unit values did not correlate well with storage time, whereas both the interior quality unit and albumen height seemed to be suitable for expressing interior quality. The yolks of eggs stored 21 days could not be readily separated from the albumen, either because of collapse of the yolk membrane or because of adhesion of the yolk to shell membranes. It was concluded from this study that shelf life of unrefrigerated quail eggs would not be greater than 14 days in summer and that washing of the eggs at farms should be avoided.