Quality changes in salted chicken eggs

Quality changes in albumen of salted as well as unsalted (control) chicken eggs were studied, through internal egg quality traits as well as SDS-PAGE analysis of albumen at regular intervals (0, 5, 7, 10 and 15 days) of storage under ambient (27–37°C, RH- 32–42%) and refrigeration (4±1°C, RH-80-85%) environments till 10 and 15 days, respectively. Significant (Pd” 0.01) decline in egg weight (%), albumen index and Haugh Unit score with increase in albumen pH was observed in control, as compared to the treated groups. SDS-PAGE analysis of the experimental eggs revealed presence of ‘Avidin’ band in salted eggs stored only for 5 days under refrigeration temperature. However, the protein band (115.3kDa) present in fresh samples could not be detected in any of the stored eggs. Increase in crude protein (%) of salted stored eggs was significantly less pronounced than the control. Based on the sensory evaluation, the salted egg albumen was found significantly superior till 7 and 10 days of ambient and refrigerated storage, respectively as compared to unsalted chicken eggs.