Avaliação de ovos brancos e marrons em função do ambiente de estocagem para utilização industrial
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2014-10-14
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Universidade Federal de Goiás
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In this work we aimed to evaluate the effect of time and temperature of storage on
the quality, chemical composition and functional properties of white and brown
eggs from commercial hens aged 50 and 30 weeks, respectively. We conducted
two experiments, and in each experiment 240 eggs, white (exp. 1) and brown
(Exp. 2) eggs were randomly selected, with an average weight between 55 and
65g stored in natural environment and refrigerated for a period of 28 days. A
completely randomized design was adopted in a factorial arrangement with two
temperatures (ambient and refrigerated)and five storage periods (1, 7, 14, 21 and
28 days) totaling 10 treatments with six replications and four eggs per
experimental unit. The quality parameters evaluated were weight of egg, yolk,
albumen and shell, yolk index, Haugh Unit, percentage of eggshell, albumen and
yolk and pH of albumen and yolk. In the chemical composition analysis of albumen
and yolk, we determined moisture, total lipids, protein, total solids and ash
contents. The functional properties studied were foaming, foam stability, emulsion
formation, time necessary to destabilize the emulsion and yolk color index. The
storage time influenced negatively the parameters for both white and brown eggs
with more marked influence on eggs stored under ambient condition. In case of
changes, they were more intense in the first seven days of storage regardless of
storage condition. The refrigerated conditions improved the stability of foams,
decreased the amount of oil required to form emulsion and intensified the yolk
color index. Storage under refrigeration guarantees the quality, chemical
composition and functional properties of white and brown eggs, during 28-day
study, extending the shelf life and hence the use by food industries.
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GHERARDI, S. R. M. Avaliação de ovos brancos e marrons em função do ambiente de estocagem para utilização industrial. 2014. 85 f. Tese (Doutorado em Ciência Animal) - Universidade Federal de Goiás, Goiânia, 2014.