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

Salgado, Hallef Rieger; Mendonça, Michele de Oliveira; Moura, Glenda Roberta Silva; Madella, Gabriela dos Santos; Bastos, Filipe Lima; Freitas, Iolanda Silveira; Silva, Vanessa Riani Olmi

doi:10.21206/rbas.v8i2.484

Cited by 4 publications

(4 citation statements)

References 6 publications

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“…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: 53%

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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: 53%

“…As for egg appearance, it was observed that coating with copaiba solutions maintained the physical-chemical quality of the eggs by efficiently sealing eggshell pores, reducing water and CO 2 losses (Salgado et al, 2018).…”

Section: Discussionmentioning

confidence: 99%

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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“…Condições de comercialização As condições de comercialização dos ovos de codornas encontradas são consideradas favoráveis para perda de qualidade, visto que as altas temperaturas contribuem significativamente para acelerar deterioração dos ovos. Armazenar os ovos em temperaturas mais próximas da refrigeração é uma das formas mais eficientes de mantê-los conservados por mais tempo (Salgado et al, 2018). Os ovos quando armazenados em temperatura ambiente, por várias semanas, perdem com mais rapidez a qualidade interna, tais como perda de peso do ovo, aumento do pH da gema e do albúmen e redução da altura e viscosidade do albúmen (Garcia et al, 2015).…”

Section: Tipos De Estabelecimentos N=12unclassified

Qualidade de ovos de codorna comercializados em São Luís, MA

Costa

Brito

Souza

et al. 2022

RSD

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O presente trabalho avaliou a qualidade de ovos codorna e os rótulos das embalagens desses produtos comercializados em supermercados de São Luís, MA. Foram analisadas 16 cartelas contendo 720 ovos de codorna, provenientes de 12 supermercados sendo 6 varejistas e 6 atacadistas, além disso, verificou-se a temperatura e umidade relativa do ar desses estabelecimentos. As amostras foram avaliadas quanto a integridade de casca e realizadas as análises microbiológicas quanto a contagem de microrganismos aeróbios mesófilos, Escherichia coli e pesquisa de Salmonella spp. A frequência de ovos trincados foi elevada, ocorrendo em 12,1% das amostras de varejistas e 11,6% de atacadistas. Todas as amostras foram positivas para microrganismos mesófilos, com contagens médias de 10² UFC/g em amostras de ambos os tipos de supermercado. A contaminação por Escherichia coli foi encontrada em 3 amostras de ovos de supermercados varejistas, com contagem média de 5,50x10² NMP/g. A bactéria Salmonella spp. não foi isolada nas amostras analisadas. Houve desconformidade dos rótulos quanto as informações de preparo e uso dos produtos. Todas as amostras foram consideradas próprias para consumo, conforme legislação vigente. No entanto, ressalta-se que há perdas econômicas para o consumidor por descarte de ovos de codorna trincados e necessidade de melhorar as condições higiênicas nos ovos oriundos de supermercados atacadistas e varejistas.

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“…Poultry laying grows at an accelerated rate, as one of the segments of animal production that offers the consumers healthy and quality products (Arif et al ., 2022). Egg is one of the most complete foods for human diet, rich in vitamins, minerals, fatty acids and proteins of high biological value (Shrivastava et al ., 2017; Cherian, 2017; Salgado et al ., 2018). The quail egg has been highlighted in the poultry industry as an alternative product of high biological value and easy digestion.…”

Section: Introductionmentioning

confidence: 99%

Shark liver and flaxseed oils as alternatives to soybean oil in the lipid quality of Japanese quail eggs

Meireles

Fonseca²,

Grisi³

et al. 2022

BFJ

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PurposeThe objective of this study was to assess the incorporation of polyunsaturated omega 3 and omega 6 fatty acids in the eggs of Japanese quails (Coturnix coturnix japonica) fed with soybean, flaxseed and shark liver oils, as well as to assess their effects on the chemical composition and lipid quality of the yolks.Design/methodology/approachThe total of 252 units of quails were distributed in a completely randomized design with seven treatments and six replications, totaling 42 experimental design units. The sources of oils and their inclusions in the experimental diet were 2% of soybean oil (S), 2% of flaxseed oil (L) and 2% shark liver oil (T), obtained from the species Carcharhinus acronotus, and the mixtures of 1% S + 1% L (SL); 1% S + 1% T (ST); 1% L + 1% T (LT) and 0.67% S + 0.67% L + 0.67% T (SLT).FindingsThe proximate composition of the egg yolk was not changed to the supplementation of lipid sources added in quail diet. The total replacement of soybean oil by shark liver oil reduced the cholesterol content in the yolk by 19% (T = 282.97 mg cholesterol/100 g egg) and the addition of flaxseed oil produced eggs with greater amount of polyunsaturated fatty acids (PUFAs) (LS = 18.32%). The treatments with flaxseed oil and its mixtures (soybean oil + flaxseed oil and flaxseed oil + shark liver oil) effectively contributed to reducing the ω-6:ω-3 ratio and enriching the quail eggs with PUFAs, especially linolenic acid (18: 3n3c) and EPA (20: 5n3c).Originality/valueThus, manipulation in the diet of quails enriched the content of essential PUFAs and reduced the cholesterol content in the yolk. The flaxseed oil was the lipid source that influenced to improve the quality of the egg yolk. These results have practical applicability for the quail egg industry.

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

Cited by 4 publications

References 6 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 de ovos de codorna comercializados em São Luís, MA

Shark liver and flaxseed oils as alternatives to soybean oil in the lipid quality of Japanese quail eggs

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