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

Abstract

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.

A novel process to separate the eggshell membranes and eggshells via flash evaporation

“…Therefore, understanding consumer behavior to improve production, technology and marketing strategies in this field can avoid unnecessary waste (Sass et al, 2020). Due to their high perishability over the storage period, the treatment (thermal or coatings) is an excellent way to promote egg conservation (Oliveira et al, 2020). Eggs have other applications beyond human consumption.…”

Avaliação das propriedades físicas de ovos de galinha com diferentes tipos de revestimento de casca

“…Por meio desses resultados encontrados no presente estudo podemos ver que os revestimentos superficiais e o tempo de estocagem dos ovos não influenciam na casca, estes resultados são semelhantes aos encontrados por Oliveira et al (13), com relação a porcentagem de casca de ovos que foram armazenados por 30 dias com ou sem revestimento superficial feito de uma solução de gelatina a 2 %. Além disso, podemos perceber melhores resultados, da porcentagem de gema e de albúmen, nos tratamentos que receberam óleo mineral, com relação aos que receberam a gelatina incolor, isso demonstra que o óleo mineral possui uma maior capacidade de vedação dos poros da casca, impedindo assim a troca gasosa do ovo, reduzindo a liquefação do albúmen, consequentemente evitando o aumento da gema.…”

“…A não diferença estatística apresentada para este estudo para os parâmetros colorimétricos da gema nos indica que a gelatina incolor e o óleo mineral utilizados para o revestimento total ou parcial das cascas de ovos não interferem na coloração da gema, característica importante para a aceitação dos ovos pelo consumidor. Estes resultados corroboram com os apresentados por Salgado et al (8) e Oliveira et al (13), onde comparou-se ovos armazenados por 30 dias submetidos ao tratamento em toda superfície da casca com solução de gelatina a 2%.…”

Preparation of weaning foods by replacing plant proteins with egg protein

“…Echendu et al (2004) reported that carbohydrates also affect the WAC of foods and the ability of a protein to water binding is also affects the WAC. They found a difference in WAC among all treatments possibly due to varying protein, carbohydrate concentration, and conformational properties (McWatters et al, 2003;Oliveira et al, 2020). These researchers also stated that lower WAC is associated with less availability of polar amino acids in formulated products.…”