RESUMO: Com o objetivo de avaliar o efeito da temperatura de conservação e o período de estocagem sobre a qualidade externa e interna de ovos brancos comerciais. Foram utilizados 375 ovos tipo extra de poedeiras comerciais brancas da linhagem Hy-line. distribuídos em delineamento inteiramente casualizado em esquema fatorial 2 x 7 (temperatura x período de armazenamento), totalizando 14 tratamentos com cinco repetições de três ovos cada. Os tratamentos foram: temperatura ambiente (26,5ºC) e refrigerada (11°C) e sete períodos de armazenamento (zero, cinco, 10, 15, 20, 25 e 30 dias). Houve interação (P<0,05) entre os fatores avaliados para os valores de percentagem de albúmen e gema, unidade Haugh, índice de gema e coloração de gema crua, observando redução da qualidade interna dos ovos ao longo do armazenamento em temperatura ambiente em relação aos ovos refrigerados. O avanço do período de armazenamento a perda de peso dos ovos aumentou de forma quadrática (P<0,05) e a gravidade específica reduziu linearmente (P<0,05). A perda de peso dos ovos PP foi intensificada em temperatura ambiente. Conclui-se que ovos brancos armazenados em temperatura ambiente apresentam perdas acentuadas de qualidade, principalmente interna durante a estocagem até 30 dias. Ovos mantidos sob refrigeração podem ser armazenados até 20 dias sem alteração da qualidade interna. Palavras-chave: Índice de gema, gravidade específica, poedeiras leves, unidade haugh QUALITY OF COMMERCIAL WHITE EGGS STORED AT DIFFERENT STORAGE TEMPERATURES AND STORAGE PERIODSABSTRACT: The aim of this study was to evaluate the effect of storage temperature and storage period on the external and internal quality of commercial white eggs. A total of 375 extra eggs of commercial white laying hens of the Hy-line line were allocated in a completely randomized design in a 2 x 7 factorial scheme (temperature x storage period), totaling 14 treatments with five replicates of three eggs each. The treatments were room temperature (26.5ºC) and refrigerated (11ºC) and seven storage periods (0, 5, 10, 15, 20, 25, and 30 days). There was an interaction (P<0.05) between the factors evaluated for percentage of albumen and yolk, Haugh unit, yolk index and raw yolk color. A reduction in the internal quality of the eggs was observed throughout storage at room temperature compared to refrigerated eggs. Weight loss of the eggs increased in a quadratic manner (P<0.05) and specific gravity decreased linearly (P<0.05) with increasing storage period. The weight loss was intensified at room temperature. In conclusion, white eggs stored at room temperature show marked quality losses, mainly during storage for up to 30 days. Eggs kept under refrigeration can be stored for up to 20 days without changes in internal quality.
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