Abstract
Effect of storage of quail eggs in an unairconditioned room (temperature 10-28°C, relative humidity 60-90%) or in an electric refrigerator (temperature 1.2-2.8°C, relative humidity 45-65%) for one year on the interior quality was studied. Furthermore, the effect of coating shell of the egg with liquid i-paraffin (mineral oil, Cristol 70 Esso) was studied.
Selected characteristics of fresh quail eggs were as follows: egg weight 9.74±0.12g (mean of 50 eggs±SE), yolk weight 2.91±0.08g, albumen weight 6.02±0.08g, shell and shell membrane weight 0.83±0.01g, albumen height 4.93±0.09mm (mean of 30 eggs± SE) and yolk height 11.41±0.11mm.
Maximal storage time for maintaining a good interior egg quality and obtaining a good quality of boiled egg was 2 months in an unairconditioned room and 3 months in a refrigerator.
Oiling of quail shell egg resulted in higher interior egg qualities such as a higher albumen height and a higher yolk height, but resulted in dificulty in removing shell when it was boiled.
