Avaliação de ovos brancos e marrons em função do ambiente de estocagem para utilização industrial

• Ano de defesa: 2014
• Autor(a) principal: Gherardi, Sandra Regina Marcolino
• Orientador(a): Café , Marcos Barcellos
• Banca de defesa: Café, Marcos Barcellos, Marsico, Eliane Teixeira, Leite, Paulo Ricardo de Sá da Costa, Stringhini, José Henrique, Nicolau, Edmar Soares
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Goiás
• Programa de Pós-Graduação: Programa de Pós-graduação em Ciência Animal (EVZ)
• Departamento: Escola de Veterinária e Zootecnia - EVZ (RG)
• País: Brasil
• Palavras-chave em Português: Albúmen; Capacidade emulsificante; Formação de espuma; Gema; Temperatura; Egg white; Egg yolk; Emulsifying capacity; Foaming capacity; Temperature
• Área do conhecimento CNPq: TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE PRODUTOS DE ORIGEM ANIMAL
• Link de acesso: http://repositorio.bc.ufg.br/tede/handle/tede/5471

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.