ACCEPTABILITY OF PICKLED EGGS MADE FROM DIFFERENT POULTRY SPECIES

The descriptive method of research was conducted to determine the effects of pickling solution to the different poultry species in terms of their physical appearance, aroma, taste, texture and overall acceptability and a sensory perception was used to rate their eating quality base on rating scale made for the study. The results of the study of pickled eggs made from different poultry species on physical appearance, aroma, texture and overall acceptability were “very appealing” good aroma, good taste and soft texture respectively. However, their overall acceptability differed as the pickled egg made from native eggs and commercial eggs described as “highly acceptable” while the mallard eggs and Muscovy eggs classified as “acceptable”. Hence, the pickled eggs made from commercial eggs and native eggs are recommended because of a highly acceptable result compared to mallard eggs and Muscovy eggs.