Qualidade de ovos de codorna submetidos ou não a tratamento superficial da casca armazenados em diferentes ambientes

Mendonça, Michele de Oliveira; Reis, Renata de Souza; Barreto, Sergio Luiz de Toledo; Muniz, Jorge Cunha Lima; Viana, Gabriel da Silva; Mencalha, Raquel; Ferreira, Roberta Corsino; Ribeiro, Cleverson Luís Nascimento

doi:10.1590/s1519-99402013000100019

Cited by 6 publications

(8 citation statements)

References 10 publications

(5 reference statements)

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“…Biladeau & Keener (2009) stated that lipophilic coatings hinder the passage of water molecules through the eggshell. The results of the present study agree with those of Mendonça et al (2013), who evaluated the quality of eggs coated with solutions containing 10% propolis or mineral oil, and observed a linear egg weight loss after five weeks of storage, with more pronounced weight loss in non-coated eggs. Salgado et al (2018) also verified that non-coated eggs lost more weight compared with those coated with mineral oil.…”

Section: Discussionsupporting

confidence: 92%

Physical-Chemical and Sensorial Quality of Eggs Coated With Copaiba Oil Biofilm and Stored At Room Temperature for Different Periods

Brasil

Cruz

Rufino

et al. 2019

Braz. J. Poult. Sci.

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The present study aimed at evaluating the effects of a coating based on copaiba oil on the quality of eggs stored for different periods. Eggs were coated with copaiba oil solutions (4, 8, 12, 16, or 20% copaiba oil) or not (control) and stored for 1, 7, 14, 21, 28 or 35 days at room temperature. The following parameters were evaluated: egg weight loss, egg components (albumen, yolk, and eggshell) relative weights, egg specific gravity, Haugh units, eggshell quality, and sensorial attributes. Eggs stored for 35 days presented the highest weight losses. Coating (20% copaíba oil solution) reduced egg weight loss up to 41.02%. Coated eggs presented better internal quality (yolk and albumen heights, specific gravity, and eggshell strength). Sensorial attributes were negatively affected by storage time (aroma and flavor), and copaiba oil solution (aroma, appearance, and flavor), with the natural odor of copaiba described by the tasters. Egg internal, external, and sensorial quality worsened with storage time. Solutions containing 16 and 20% copaiba oil can be used as a biofilm to coat eggs, preserving its internal and external quality, and may affect their sensory characteristics, and therefore, may be a viable alternative for maintaining the internal quality of eggs stored at room temperature for long periods.

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Section: Discussionsupporting

confidence: 92%

Physical-Chemical and Sensorial Quality of Eggs Coated With Copaiba Oil Biofilm and Stored At Room Temperature for Different Periods

Brasil

Cruz

Rufino

et al. 2019

Braz. J. Poult. Sci.

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“…Esses resultados corroboram com os encontrados por Mendonça et al (2013), que ao revestirem ovos de codorna com própolis a 10% ou óleo mineral constataram perda linear do peso dos ovos ao longo de cinco semanas de estocagem sob refrigeração, contudo, a perda de peso foi mais acentuada naqueles ovos de codorna que não receberam tratamento na casca.…”

Section: Resultsunclassified

“…Para o pH do albúmen houve interação significativa (p<0,05) entre os tratamentos (Tabela 3). O óleo mineral apresentou menor valor seguido da gelatina a 6% que apresentou efeito quadrático com ponto de mínima aos 15 dias (Tabela 4), isto indica que o selamento dos poros da casca promovido pela aplicação superficial com estas duas substâncias reduz a saída de CO 2 do ovo, que é responsável pelo incremento do pH do albúmen ao longo do período de estocagem, assim como verificado com ovos de codornas por Mendonça et al (2013). Já os demais tratamentos apresentaram maiores valores, o tratamento de própolis a 20% demonstrou efeito quadrático com ponto de mínima aos 23 dias (Tabela 4), o que indica que esse tratamento não foi tão eficiente em minimizar as perdas de CO 2 através dos poros da casca, o que causou aumento do pH progressivamente ao passar das semanas de estocagem.…”

Section: Resultsunclassified

Qualidade Físico-Química E Sensorial De Ovos De Galinhas Submetidos a Tratamento Superficial Da Casca Armazenados Sob Refrigeração

Salgado

Mendonça

Moura

et al. 2018

RBAS

Self Cite

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RESUMO -Objetivou-se avaliar a qualidade físico-química e sensorial de ovos de galinha, mantidas sob piso, tratados superficialmente com óleo mineral, gelatina sem sabor a 6% e soluções de própolis (15 e 20%) estocados sob refrigeração (Incubadora B.O.D: 7,9ºC e 41,9% de umidade relativa). Para o experimento de qualidade físico-química, realizou-se um delineamento inteiramente casualizado em esquema fatorial 5 x 5 (sem tratamento; própolis 15%; própolis 20%; gelatina a 6% e óleo mineral, durante cinco semanas de estocagem) com seis repetições de quatro ovos cada. Foram avaliados: perda de peso dos ovos (%); peso específico dos ovos (g/ cm³); unidades Haugh; peso (g) e pH do albúmen; peso (g), pH, índice e cor da gema. O tratamento com óleo mineral seguido da gelatina e da solução de própolis a 15% promoveu proteção contra a perda progressiva de peso e diminuição do peso específico e das unidades Haugh. Foram realizados testes de aceitabilidade de ovos com 14 e 28 dias para avaliação dos atributos: cor, aroma, sabor e impressão global, através de uma escala hedônica de 9 pontos. Não houve diferença significativa aos 14 dias de armazenagem, contudo aos 28 dias houve diferença significativa para os atributos cor, sabor e impressão global, com menores notas atribuídas aos ovos tratados com óleo mineral. A qualidade físico-química e sensorial dos ovos de galinhas, submetidos a tratamento superficial da casca por imersão com óleo mineral, gelatina sem sabor a 6% e própolis a 15% e a 20% são preservadas por cinco semanas de estocagem sob refrigeração.Palavras chave: gelatina, óleo mineral, própolis.ABSTRACT -The objective of this study was to evaluate the physical-chemical and sensorial quality of chicken eggs, kept under the floor, treated with mineral oil, 6% unflavored gelatin and propolis solutions (15 and 20%) stored under refrigeration (BOD incubator: 7.9ºC e 41,9% relative humidity). For the physico-chemical quality experiment, a completely randomized design was carried out in a 5 x 5 factorial scheme (no treatment, 15% propolis, 20% propolis, 6% gelatin and mineral oil for five weeks of storage) with six Repetitions of four eggs each. The following were evaluated: egg weight loss (%); Specific weight of eggs (g/cm³); Haugh units; Weight (g) and pH of the albumen; Weight (g), pH, index and color of the yolk. Treatment with mineral oil followed by gelatin and 15% propolis solution provided protection against progressive loss of weight and reduction of specific weight and Haugh units. Eggs were accepted for acceptance of eggs with 14 and 28 days to assess the attributes: color, aroma, flavor and overall impression, through a hedonic scale of 9 points. No significant difference was found for 14 days of storage, however at 28 da differences for color, Qualidade físico-química e sensorial de ovos de galinhas submetidos a tratamento superficial... flavor and overall impression, were significative, with lower grades attributed to mineral oil treated. The physico-chemical and sensorial quality of hens eggs, submitted to ...

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“…H2CO3, one of the components of the albumen buffer system, dissociates forming water (H2O) and carbon dioxide (CO 2 ), after which the CO 2 is released to the environment, causing the albumen pH to increase. Mendonça et al (2013) reported that as the storage time without refrigeration of quail eggs increased, the albumen pH declined, even after treatment of the eggshell Table 2).…”

Section: Resultsmentioning

confidence: 99%

Effect of storage time and temperature on the quality of japanese quail eggs

Silva¹,

Fernandes²,

Muniz³

et al. 2020

Bol. Ind. Anim.

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The objective of this work was to evaluate the effect of storage time and temperature on the quality of quail eggs. The experimental design was completely randomized in split plots, with two storage temperatures in the plots and six storage periods in the subplots. The variables analyzed were: egg weight; albumen and yolk weight, height and pH; Haugh units (HU); and yolk index and diameter. ¨The interaction between storage time and temperature was not significant (P>0.05) for egg weight, yolk weight and pH, but was significant (P<0.05) for albumen height, weight and pH, HU, and yolk diameter, height and index. The storage period had a quadratic effect in the two storage conditions for HU, albumen pH, yolk height and index, while for eggs stored at room temperature there was a quadratic effect on egg and albumen weight, albumen height, yolk weight, diameter and pH. In turn, for eggs kept under refrigeration, the effect of the storage period was linear for egg weight, albumen weight and height, yolk weight and pH. There was no effect in the regression analysis of the storage period for the yolk diameter of the eggs stored under refrigeration. The storage conditions influenced the egg weight and quality characteristics of the albumen and yolk, but had no effect on the yolk weight. Non-refrigerated eggs presented lower averages for all the characteristics except albumen pH, and yolk pH and diameter. During the entire storage period, the quality of the eggs without refrigeration remained lower than that of refrigerated eggs. Thus, to preserve quality, quail eggs should be stored under refrigeration.

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Qualidade de ovos de codorna submetidos ou não a tratamento superficial da casca armazenados em diferentes ambientes

Cited by 6 publications

References 10 publications

Physical-Chemical and Sensorial Quality of Eggs Coated With Copaiba Oil Biofilm and Stored At Room Temperature for Different Periods

Physical-Chemical and Sensorial Quality of Eggs Coated With Copaiba Oil Biofilm and Stored At Room Temperature for Different Periods

Qualidade Físico-Química E Sensorial De Ovos De Galinhas Submetidos a Tratamento Superficial Da Casca Armazenados Sob Refrigeração

Effect of storage time and temperature on the quality of japanese quail eggs

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