Keywords
Sodium Chloride
Storage temperature
Microbial and Physiochemical Quality
How to Cite
Abstract
This study investigated the effect of 7% Sodium Chloride treatment on the shelf life of garden eggs under distinct storage conditions (ambient and refrigerated) by examining the microbial dynamics, proximate composition, and mineral content. Standard microbiological and proximate methods were employed. Results indicated significant variations in microbial counts across different storage periods and conditions. The total heterotrophic bacterial count of unsalted garden eggs ranged from 1.29x106 CFU/g to 1.3x108 CFU/g, showcasing a notable increase over the storage duration. Staphylococcus counts fluctuated, with ambient temperature storage showing no growth at the final stage but refrigerated samples exhibiting counts of 1.5x102 CFU/g. Similarly, Total Coliform counts varied from 1.37x104 CFU/g to 3.6x105 CFU/g for unsalted garden eggs stored at different temperatures. Counts were less for Garden egg samples treated with 7% Sodium Chloride compared to those not treated across all storage conditions. Frequencies of occurrence differed among these organisms, with Staphylococcus spp. and Bacillus spp. being the most prevalent at 28.2% and 16.5%, respectively. Others were Escherichia coli 20%; Klebsiella spp. 2.3%; Proteus spp. 9.4%; Pseudomonas spp. 7.1% Lactobacillus 11.8 %; Corynebacterium 1.2%; and Salmonella spp. 3.5%. Fungal counts exhibited variations as well, ranging from 7.15x103 CFU/g to 5.95x104 CFU/g for unsalted garden eggs stored at room temperature. Predominant fungal isolates included: Yeast 24.1%; Aspergillus niger 24.1%; Mucor 22.2%; Fusarium 9.3%; Aspergillus flavus 7.4 %; Penicillium 11.1% and Trichoderma 1.9%. Moreover, proximate composition analyses displayed fluctuations in ash, moisture content, lipid, crude protein, crude fiber, and carbohydrates between day 0 and day 15 of storage, indicating changes in nutritional constituents during the shelf life. Additionally, the mineral content, Phosphorus, Calcium, and Potassium showed alterations in concentrations from day 0 to day 15 for both salted and unsalted samples across different storage conditions. These findings underscore the importance of refrigeration storage in controlling microbial proliferation, emphasizing the need for stringent quality control measures, awareness campaigns, and the potential incorporation of antimicrobial agents to extend the shelf life of garden eggs. This study provides valuable insights into optimizing storage conditions and enhancing food safety, quality, and nutritional retention of garden eggs.
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