Data/hora: 11/06/2024 02:14:26

Provedor de dados: 	89	
País: 	Brazil	
Título: 	Physical-Chemical and Sensorial Quality of Eggs Coated With Copaiba Oil Biofilm and Stored At Room Temperature for Different Periods	
Autores: 	Brasil,RJM; Cruz,FGG; Rufino,JPF; Oliveira Filho,PA; Freitas,BKM; Viana Filho,GB.	
Data: 	2019-01-01	
Ano: 	2019	
Palavras-chave: 	Copaifera sp.; Egg quality; Eggshell strength; Storage.	
Resumo: 	ABSTRACT 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.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000400302	
Editor: 	Fundação APINCO de Ciência e Tecnologia Avícolas	
Relação: 	10.1590/1806-9061-2018-0930	
Formato: 	text/html	
Fonte: 	Brazilian Journal of Poultry Science  v.21 n.4 2019	
Fonte: 	info:eu-repo/semantics/openAccess