Evaluation of weight loss and some sensory properties in quail eggs coated using different solutions (molasses, molasses + agar, molasses + glycerine, whey)

This study was carried out to determine the effects of different coating materials on weight loss (%) and sensory properties of daily (fresh) quail eggs. For this purpose, quail eggs were coated with molasses, molasses + agar, molasses + glycerine and whey and they were stored at room temperature. No coating material was used in the control group. It was determined that there was a very significant difference between the groups in terms of egg weight loss at all storage times (1st week, 2nd week, 3rd week, 4th week) (p0.05). When the purchasing attitudes of the panelists were examined, it was determined that the majority (62.5%) preferred molasses + glycerine coated eggs. As a result, it is thought that quail eggs can be coated with molasses, molasses+agar, molasses+glycerin and whey in order to prevent the economic loss caused by the increasing weight loss in parallel with the increase in storage time. Moreover, the fact that the consumption preference is not adversely affected and that some sensory properties are better in coated eggs reveals that quail eggs can be successfully coated with the coating solutions used.

Keywords:

Coating, Egg weight loss, Molasses, Quail egg Sensory properties, Whey,

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