Qualidade física, química e microbiológica de ovos lavados armazenados sob duas temperaturas e experimentalmente contaminados com Pseudomonas aeruginosa
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Data
2010-03-02
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Universidade Federal de Goiás
Resumo
The objective of this study to verify the physical, chemical and bacteriological
egg-washed and not washed undergoing experimental infection with
Pseudomonas aeruginosa and stored at 5 oC and 25 oC during the 30
days. We used 768 eggs without cracks and classified as large,
hens line Dekalb White, 30 to 40 weeks of age,
and 384 for physical and chemical quality and 384 for bacteriological quality. The
experimental design was in blocks of two stages and in factorial 2
x 2 x 2 (contamination, washing and storage temperature) with six
repetitions for variables of physical, chemical and bacteriological. Eggs
were contaminated by handling, with 1.5 x 105 units forming
colonies (CFU) of Pseudomonas aeruginosa / mL and remained
5c and stored at 25oC for 30 days. Every 10 days were analyzed
physical quality of eggs (egg weight, specific gravity, thickness
shell, yolk percentage, albumen and shell, Haugh unit, yolk index
and albumen), chemistry (pH of albumen and yolk) and bacteriological (count
bacteria on the shell and contents of the egg). To analyze the weight loss of
eggs at 30 days were used 96 eggs weighed every three days. The
experimental design was randomized blocks in factorial 2 x 2 x 2
(Contamination washing x x storage temperature), with six
replicates and one egg per experimental unit. It was observed that the cooling
maintained the internal egg quality even when there was contamination in
shell with inoculum of Pseudomonas aeruginosa (p <0.05). It was concluded that the
Refrigeration slows weight loss and provides better internal quality,
physics, and chemistry of eggs during the 30 days of storage (p> 0.05),
independent of the contamination and the washing process. Best values
internal quality were obtained in chilled eggs (p <0.05), eggs
stored at 5 ° C had lower bacterial counts (p <0.05).
It was concluded that the cooling provides better quality of bacteriological
eggs during 30 days of storage and that there was more growth
bacterial washed eggs and especially the content of the eggs.
Descrição
Palavras-chave
1. Características físicas , 2. Contaminação bacteriana , 3. Estocagem , 4. Ovos comerciais , 5. Peso do ovo , 5. Refrigeração , 1. Physical characteristics , 2. Bacterial contamination , 3. Stocking , 4. Commercial eggs , 5. Egg weight , 5. Refrigeration , 1. Ovos - carcterísticas físicas , 2. Ovos - contaminação bacteriana , 3. Ovos comerciais - estocagem
Citação
MENDES, Fernanda Rodrigues. Quality physical,chemical and microbiological washed eggs
stored under two temperatures and experimentally
infected with Pseudomonas aeruginosa. 2010. 81 f. Dissertação (Mestrado em Ciências Agrárias - Veterinaria) - Universidade Federal de Goiás, Goiânia, 2010.