Evaluation of weight loss and some sensory properties in quail eggs coated using different solutions (molasses, molasses + agar, molasses + glycerine, whey)

Abstract

This study was carried out to determine the effects of different coating materials on weight loss (%) and sensory properties of daily (fresh) quail eggs. For this purpose, quail eggs were coated with molasses, molasses + agar, molasses + glycerine and whey and they were stored at room temperature. No coating material was used in the control group. It was determined that there was a very significant difference between the groups in terms of egg weight loss at all storage times (1st week, 2nd week, 3rd week, 4th week) (p