Comparative Study of the Physicochemical and Microbiological Quality of Liquid, Freeze-Dried, Hot Air-Dried, and Pasteurized Quail Eggs Produced in Benin
Nutrients in quail eggs can be affected by egg product processing technologies. However, freeze-drying would be the most suitable, but it is very costly and difficult to transfer to the quail egg production actors. This study is aimed at comparing the physicochemical and microbiological qualities of...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-01-01
|
| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2022/1991659 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849306609648402432 |
|---|---|
| author | Kotchikpa Justin Ekpo Germain Elolo Osseyi Joseph Dossou Virgile Ahyi |
| author_facet | Kotchikpa Justin Ekpo Germain Elolo Osseyi Joseph Dossou Virgile Ahyi |
| author_sort | Kotchikpa Justin Ekpo |
| collection | DOAJ |
| description | Nutrients in quail eggs can be affected by egg product processing technologies. However, freeze-drying would be the most suitable, but it is very costly and difficult to transfer to the quail egg production actors. This study is aimed at comparing the physicochemical and microbiological qualities of liquid, pasteurized, hot air-dried, and freeze-dried quail eggs. Liquid quail eggs were used as controls. The physicochemical and microbiological qualities were evaluated by conventional methods. The results showed that freeze-dried and hot air-dried quail eggs differed (p<0.05) from liquid and pasteurized quail eggs for all the evaluated parameters. On the other hand, pasteurized quail eggs were more concentrated (p<0.05) in dry matter (45.2±0.06%) and fat (25.8±1.33%) with a more basic pH (7.9±0.20) than liquid eggs. As for microbiological parameters, only total mesophilic aerobic germs were present with a significant difference (p<0.05) between liquid (2.0±1.4 log10 CFU/g), hot air-dried (2.1±1.5 log10 CFU/g), and freeze-dried (1.8±1.0 log10 CFU/g) quail eggs, but the load was much lower than the standard (5.7 log10 CFU/g). Total coliforms (0 CFU/g), Enterobacteriaceae (0 CFU/g), yeasts (0 CFU/g), molds (0 CFU/g), Salmonella, and Staphylococcus aureus were absent in all the egg products, while the standards provided 2.0 log10 CFU/g for total coliforms, 1.0 log10 CFU/g for Enterobacteriaceae, Salmonella absent in 25 g, Staphylococcus aureus absent in 1 g, and 2.0 log10 CFU/g for yeasts and molds. In conclusion, hot air-drying and pasteurization are transferable and suitable for the processing of quail eggs. |
| format | Article |
| id | doaj-art-318445dfaaed497eb89ce2776923f011 |
| institution | Kabale University |
| issn | 2314-5765 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-318445dfaaed497eb89ce2776923f0112025-08-20T03:55:01ZengWileyInternational Journal of Food Science2314-57652022-01-01202210.1155/2022/1991659Comparative Study of the Physicochemical and Microbiological Quality of Liquid, Freeze-Dried, Hot Air-Dried, and Pasteurized Quail Eggs Produced in BeninKotchikpa Justin Ekpo0Germain Elolo Osseyi1Joseph Dossou2Virgile Ahyi3Regional Center of Excellence in Poultry Sciences (CERSA)College of Biological and Food Techniques (ESTBA)Laboratory of Bioengineering of Food Processes (LABIOPA)Laboratory of Production ProcessesNutrients in quail eggs can be affected by egg product processing technologies. However, freeze-drying would be the most suitable, but it is very costly and difficult to transfer to the quail egg production actors. This study is aimed at comparing the physicochemical and microbiological qualities of liquid, pasteurized, hot air-dried, and freeze-dried quail eggs. Liquid quail eggs were used as controls. The physicochemical and microbiological qualities were evaluated by conventional methods. The results showed that freeze-dried and hot air-dried quail eggs differed (p<0.05) from liquid and pasteurized quail eggs for all the evaluated parameters. On the other hand, pasteurized quail eggs were more concentrated (p<0.05) in dry matter (45.2±0.06%) and fat (25.8±1.33%) with a more basic pH (7.9±0.20) than liquid eggs. As for microbiological parameters, only total mesophilic aerobic germs were present with a significant difference (p<0.05) between liquid (2.0±1.4 log10 CFU/g), hot air-dried (2.1±1.5 log10 CFU/g), and freeze-dried (1.8±1.0 log10 CFU/g) quail eggs, but the load was much lower than the standard (5.7 log10 CFU/g). Total coliforms (0 CFU/g), Enterobacteriaceae (0 CFU/g), yeasts (0 CFU/g), molds (0 CFU/g), Salmonella, and Staphylococcus aureus were absent in all the egg products, while the standards provided 2.0 log10 CFU/g for total coliforms, 1.0 log10 CFU/g for Enterobacteriaceae, Salmonella absent in 25 g, Staphylococcus aureus absent in 1 g, and 2.0 log10 CFU/g for yeasts and molds. In conclusion, hot air-drying and pasteurization are transferable and suitable for the processing of quail eggs.http://dx.doi.org/10.1155/2022/1991659 |
| spellingShingle | Kotchikpa Justin Ekpo Germain Elolo Osseyi Joseph Dossou Virgile Ahyi Comparative Study of the Physicochemical and Microbiological Quality of Liquid, Freeze-Dried, Hot Air-Dried, and Pasteurized Quail Eggs Produced in Benin International Journal of Food Science |
| title | Comparative Study of the Physicochemical and Microbiological Quality of Liquid, Freeze-Dried, Hot Air-Dried, and Pasteurized Quail Eggs Produced in Benin |
| title_full | Comparative Study of the Physicochemical and Microbiological Quality of Liquid, Freeze-Dried, Hot Air-Dried, and Pasteurized Quail Eggs Produced in Benin |
| title_fullStr | Comparative Study of the Physicochemical and Microbiological Quality of Liquid, Freeze-Dried, Hot Air-Dried, and Pasteurized Quail Eggs Produced in Benin |
| title_full_unstemmed | Comparative Study of the Physicochemical and Microbiological Quality of Liquid, Freeze-Dried, Hot Air-Dried, and Pasteurized Quail Eggs Produced in Benin |
| title_short | Comparative Study of the Physicochemical and Microbiological Quality of Liquid, Freeze-Dried, Hot Air-Dried, and Pasteurized Quail Eggs Produced in Benin |
| title_sort | comparative study of the physicochemical and microbiological quality of liquid freeze dried hot air dried and pasteurized quail eggs produced in benin |
| url | http://dx.doi.org/10.1155/2022/1991659 |
| work_keys_str_mv | AT kotchikpajustinekpo comparativestudyofthephysicochemicalandmicrobiologicalqualityofliquidfreezedriedhotairdriedandpasteurizedquaileggsproducedinbenin AT germaineloloosseyi comparativestudyofthephysicochemicalandmicrobiologicalqualityofliquidfreezedriedhotairdriedandpasteurizedquaileggsproducedinbenin AT josephdossou comparativestudyofthephysicochemicalandmicrobiologicalqualityofliquidfreezedriedhotairdriedandpasteurizedquaileggsproducedinbenin AT virgileahyi comparativestudyofthephysicochemicalandmicrobiologicalqualityofliquidfreezedriedhotairdriedandpasteurizedquaileggsproducedinbenin |