Vol. 6, Issue 12 (2017)

Author(s):
K Bhaskar, K Sudheer, E Naga Mallika and B Eswara Rao

Abstract:
A study was conducted to determine the shelf life of marketed table eggs collected from three different sources of gannavaram locality by evaluating internal, external and microbiological quality of eggs. The data obtained revealed that locally produced eggs had lower egg weight, albumen weight and yolk weight 51.1 ± 0.23 g, 29.55 ± 0.11 g and 16.08 ± 0.87 g where as albumen height is 0.58 ± 0.49 cm when compared with eggs collected from market and super markets. Mean values of Microbiological load i.e. Total viable count (TVC), Yeast and mould (Y&M) and Enterobacteriaceae count (EC) were 4.48 ± 0.05, 4.26 ± 0.05 and 1.15± 0.04 log cfu/egg (egg shell) were significantly (P<0.05) higher for eggs collected from farm source where as No significant differences was found in the eggs collected from market and supermarket eggs respectively. This study reviled that marketed table eggs from market and supermarkets of gannavaram locality were of good quality and had a higher cost. Whereas the farm eggs had lower quality traits due to unhygienic practices during egg collection, inadequate storage and cheap in cost when compared to eggs purchased directly from market and supermarkets.