Efeitos do armazenamento nos parâmetros físicoquímicos e resistência à Salmonella Enteritidis em ovos de ema (Rhea americana)
Data
2014-02-12
Autores
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Editor
Universidade Federal de Goiás
Resumo
The egg is an animal product with excellent nutritional value used in human food.
The Ema (Rhea americana) is an animal of the Brazilian wildlife with potential to
produce eggs that differ from other species in its microbiological resistance and
percentages of nutrients. In order to obtain information about the chemical
composition, resistance to Salmonella Enteritidis, and appropriate forms of storage
for preservation of quality, were evaluated five lots of eggs from emus to assess
quality in periods of seven , 14 , 21, 28 and 35 days of storage at refrigeration
temperature , and three lots on 10 , 20 and 30 days to contamination of
Salmonella Enteritidis. According to the results, it can be concluded that the
internal quality changes with storage time, remaining viable up to 21 days of
storage. The fractions of the egg change with protein degradation, and significant
reduction in quality values, expressed in Haugh Unit. The eggs had high
resistance to contamination by salmonella Enteritidis in all storage periods. Protein
fractions of white and yolk and rheological parameters show differences from
chicken egg, providing information to appropriate use of these products by the
industry.
Descrição
Palavras-chave
Composição centesimal , Qualidade ovo , Ratita , Reologia , Rhea , Egg quality , Trade of eggs , Ratite , Nandu , Rheology
Citação
CERVI, R. C. Efeitos do armazenamento nos parâmetros físicoquímicos e resistência á Salmonella Enteritidis em ovos de ema (Rhea americana). 2014. 81 f. Dissertação (Mestrado em Ciência Animal) - Universidade Federal de Goiás, Goiânia, 2014.