Comparative Study of Organoleptic Quality and Use Test of Pasteurized, Freeze-dried and Hot Air-dried Quail Eggs Produced in Benin

ABSTRACT

This study aimed to evaluate the organoleptic quality and to carry out a use test of pasteurized, freeze-dried and hot air-dried quail eggs in order to compare with normal liquid quail and hen eggs. These egg products were reconstituted and omelets prepared using each quail egg product and the controls. Freeze-dried, hot air-dried quail eggs were mixed differently with 1% corn porridges. Single porridge served as the control. Each product type was subjected to a single round of testing by a panel of 30 untrained individuals. Reconstituted hot air-dried eggs were different (p ˂ 0.05) from reconstituted pasteurized and freeze-dried, liquid quail and hen eggs for all organoleptic parameters. While liquid, pasteurized quail eggs and liquid hen egg omelets differed (p ˂ 0.05) from freeze-dried quail egg and hot air-dried quail egg omelets. The single porridge was different (p ˂ 0.05) from freeze-dried and hot air-dried quail egg porridges.

KEYWORDS:

• Freeze-dried quail egg omelets
• hot air-dried quail egg porridges
• reconstituted pasteurized quail egg

Acknowledgments

Our sincere appreciations go to the management of the Regional Institute of Industrial Engineering and Biotechnology (IRGIB-AFRICA) in Benin and School of Biological and Food Techniques (ESTBA) of University of Lome in Togo.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Author contributions

Conceptualization: KJE, GEO, JD. Data collect: KJE, D-AAA, GDLA. Data treatment: KJE, KUSE. Writing - original draft: KJE. Validation - original draft: GEO, JD. Writing – review & editing: KJE.

Additional information

Funding

This work was supported by the World Bank Group grant IDA 5424 through Regional Centre of Excellence in Poultry Sciences (CERSA).