1Sección de Estudios de Posgrado e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional.
2Departamento de Producción Agrícola y Animal, Universidad Autónoma-Metropolitana, Unidad Xochimilco, México D.F.
*For correspondence: Tel: 5483700 ext 3216; E-mail: jfgonzal@correo.xoc.uam.mx
This study was conducted to evaluate the physicochemical properties of quail eggs stored at three temperatures: 3–5C (A), 19–23C (B) and 32C (C) after 10, 20, 30, 40, 50 or 60 d. As period of storage increased, the egg quality deteriorated and the deterioration rate increased with temperature. Biochemical changes during egg storage, were responsible for weight loss and interior quality deterioration, such as albumen height, yolk height, yolk index and air cell size. The loss in weight was related to the temperature and time storage conditions. It is concluded that for longer storage (60 d) quail eggs should be stored at round 4C.
Quail egg, storage, quality, characteristics
