Qualidade interna de ovos submetidos a diferentes tipos de revestimento e armazenados por 35 dias a 25ºC

Pissinati, Aniele; Oba, Alexandre; Yamashita, Fábio; Silva, Caio Abércio da; Pinheiro, João Waine; Roman, Juliana Maria Martinez

doi:10.5433/1679-0359.2014v35n1p531

Cited by 19 publications

(26 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Through the results of specific gravity (Table 3), we observed an average of 1.070 g cm -³ for all marketed eggs, with no difference between the treatments. Even fresh eggs had specific gravity values similar to those found by Pissinati et al (2014), who obtained values of specific gravity of 1.076 g cm -³ for eggs stored for up to 14 days, whereas grocery store eggs presented similar values (1.068 g cm -³) to the eggs stored for 21 days. The albumen height, Haugh Unit (UH) and albumen index of eggs collected in farms presented the best results, when compared to these data obtained from supermarkets and grocery store eggs.…”

Section: Resultssupporting

confidence: 81%

Quality of brown-shelled eggs marketed in different commercial establishments

Souza

Lopes

Vieira

et al. 2020

Acta Sci. Anim. Sci.

View full text Add to dashboard Cite

This study aimed at evaluating the internal and external quality of brown-shelled eggs commercialized in the municipality of Parintins-AM. A total of 540 eggs were evaluated and distributed in a completely randomized design, which consisted of three treatments and six replications of 30 eggs each. The treatments were: eggs sold in supermarkets; in grocery stores; and eggs sold directly at the farm. The age of the eggs from supermarkets and grocery stores was unknown, however, the eggs bought at the farm were marketed as being from the day of laying. The collected data were submitted to analysis of variance and Tukey test at 5% probability. There were no differences (p > 0.05) of treatments in the percentage of dirty eggs, however, grocery and farm eggs presented higher (p < 0.05) crack percentage. The eggs at the farm presented higher incidence (p < 0.05) of internal stains of blood. The weight of the egg and albumen presented no differences (p > 0.05). However, the albumen percentage of the farm eggs was higher than the other treatments (p < 0.05). The percentages for yolk and eggshell weight from the farm eggs were lower than the supermarket and grocery eggs (p < 0.05). For the variables albumen height, Haugh unit, albumen index, yolk and albumen pH, the best results were observed for the farm eggs, however, regarding these variables, eggs sold in supermarkets and grocery stores did not differ from each other. The brown shell eggs sold in the city of Parintins/AM have high rates of external defects, and the eggs bought directly from the farm presented better internal quality, when compared to eggs sold in different establishments.

show abstract

Section: Resultssupporting

confidence: 81%

Quality of brown-shelled eggs marketed in different commercial establishments

Souza

Lopes

Vieira

et al. 2020

Acta Sci. Anim. Sci.

View full text Add to dashboard Cite

show abstract

“…The eggshells coated with 2% of gelatin (T5) showed WL not different significantly to the heat treatments and the control group, which shows that the solution used (2%) did not leave a suitable barrier able to prevent egg water losses to the external environment. Pissinati et al (2014) observed improvements in weight maintenance when using 3% of gelatin.…”

Section: Discussionmentioning

confidence: 90%

Effects of heat treatments and edible shell coatings on egg quality after storage at room temperature

2020

View full text Add to dashboard Cite

The objective of this study was to evaluate the effect of thermal treatments using different water temperatures and immersion times, as well as the application of eggshell coatings using edible materials on eggshell quality after storage for 4 weeks at room temperature (22.8 ± 4.4 °C). A total of 180 brown fresh eggs were distributed in a completely randomized design with six treatments and five replicates of six eggs each. The treatments consisted of a control group without any treatment (T1), three groups treated thermally: 56 °C/32 minutes (T2); 56 °C/20 minutes (T3); 56 °C/10 minutes (T4); and two groups with gelatin 2% (T5) and 5% NaCl solution (T6). After storage, it was found that the heat treatments at 56 °C for 10, 20 and 32 minutes provided maintenance of the albumen height, which reflected the values of the Haugh units but negatively influenced the albumen foam stability. The treatment with 5% NaCl solution showed the lowest lipid oxidation rate and the best albumen foam stability. The proposed treatments (thermal or coatings), individually, caused significant improvements on some eggs quality markers evaluated after 30 days of storage.

show abstract

“…A perda de peso do ovo está relacionada com a temperatura, circulação de ar e também com a umidade relativa do local em que o ovo é submetido durante o armazenamento. Em temperaturas mais elevadas e umidade relativa do ar menor, essa perda tende a aumentar mais do que em ovos que são mantidos em temperaturas menores, ou submetidos à refrigeração (PISSINATI et al, 2014). A temperatura ideal para o armazenamento de ovos encontra-se entre 10 a 15°C, e indicando uma melhor condição de conservação para a qualidade e conseguindo assim uma diminuição da perda de qualidade do ovo (LANA, 2000).…”

Section: Resultsunclassified

“…Estes valores são resultantes da correlação que ocorre entre a altura do albúmen e o peso dos ovos da unidade Haugh. Esse processo de perda de qualidade é completamente dependente do período e da temperatura de armazenamento e apresenta maior velocidade durante os primeiros dias após a postura, estudos relatam que ovos mantidos em menores temperaturas apresentam valores mais elevados de UH que os ovos que são mantidos em temperatura ambiente (PIRES et al, 2015), isso se deve pela liquefação do albúmen, processo que se acelera em temperatura ambiente, reduzindo a altura do albúmen, uma das variáveis utilizadas para mensuração da UH (LANA et al, 2017).…”

Section: Sistemas De Criaçãounclassified

Qualidade fisico-química de ovos de poedeiras semipesadas criadas em sistema convencional, cage-free e free-range

et al. 2019

View full text Add to dashboard Cite

RESUMO: Foi avaliado o efeito da temperatura de estocagem e do tempo de armazenamento sobre a qualidade físico-química de 1350 ovos provenientes de galinhas poedeiras semipesadas da linhagem Isa Brown com 46 semanas de idade, criadas em diferentes sistemas (baterias de gaiolas, livre de gaiola ou cage-free e com acesso à área de piquetes para pastejo ou free-range). O delineamento experimental foi inteiramente casualizado (DIC), em esquema fatorial 3x2x5, com três sistemas de produção (gaiola, cage-free, free-range), duas temperaturas (ambiente e refrigerada) e cinco períodos de armazenamento (zero, 7, 14, 21 e 28 dias), com 15 repetições, de 3 ovos cada. Foi avaliada a percentagem de perda de peso, gravidade específica (g/cm³), unidade Haugh, índice gema (g) e, percentagem de gema e albúmen, oxidação lipídica, pH do albúmen e da gema e a composição centesimal dos ovos. Os resultados foram submetidos à análise de variância e comparados pelo teste de Tukey a 5% de significância. Todos os parâmetros de qualidade física diferiram significativamente (p<0,05), com melhores resultados de percentagens de gema e albúmen para os sistemas cage-free e free-range, melhor unidade Haugh para o sistema cage-free no tempo zero de armazenamento e melhor pH da gema para ovos do sistema em gaiola. Menores valores de TBARS foram observados no sistema free-range, mas de maneira geral os demais resultados encontravam-se dentro dos limites aceitáveis para o consumo de alimentos. Os ovos mantidos sob refrigeração obtiveram melhores resultados. Conclui-se que a qualidade físico-quimica dos ovos nos diferentes sistemas pode ser influenciada pela temperatura e período de armazenamento, pois quando mantidos sob refrigeração obtiveram melhores resultados para todos os parâmetros avaliados.Palavras-Chave: gaiola, pH, tbars, temperatura, vida de prateleira ABSTRACT: Was evaluated the effect of temperature and storage time on the physicalchemical quality of laying eggs created on different systems. We used 1350 eggs of laying hens Isa Brown with 46 weeks old. The experimental design was completely randomized (DIC), in 3x2x5 factorial design, with three production systems (conventional, cage-free and free-range), two temperatures (ambient and chilled) and five storage time (zero, 7, 14, 21 and 28 days), with 15 repetitions. We evaluated the percentage of weight loss, specific gravity (g/cm³), Haugh units, yolk index (g) and percentage of yolk and albumen, the lipid oxidation, pH of the albumen and yolk. The results were submitted to analysis of variance and means compared by Tukey test at 5% significance level. All the parameters were significantly different (p<0.05), with worse results (P<0.05) in conventional system for the percentagens of yolk and albumen in the cage-free system, however this system was the best for the yolk pH and UH. The eggs in the refrigeration had the best results. Concludes that the physical-chemical egg quality in different systems can be influenced by temperature and storage time kept the eggs under refrigeration obta...

show abstract

Qualidade interna de ovos submetidos a diferentes tipos de revestimento e armazenados por 35 dias a 25ºC

Cited by 19 publications

References 5 publications

Quality of brown-shelled eggs marketed in different commercial establishments

Quality of brown-shelled eggs marketed in different commercial establishments

Effects of heat treatments and edible shell coatings on egg quality after storage at room temperature

Qualidade fisico-química de ovos de poedeiras semipesadas criadas em sistema convencional, cage-free e free-range

Contact Info

Product

Resources

About