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| Feddern,Vivian; Prá,Marina Celant De; Mores,Rúbia; Nicoloso,Rodrigo da Silveira; Coldebella,Arlei; Abreu,Paulo Giovanni de. |
| ABSTRACT Eggs are one of nearly perfect protein foods, offering nutrients of great biological value. However, during storage, egg albumen and yolk components may alter and deteriorate egg quality. Therefore, the aim of this work was to assess egg quality during 9-week storage. Parameters such as Haugh unit, weight loss, egg width and length, specific gravity, yolk and albumen dimensions and their pH were evaluated weekly. A total of 270 eggs (n=5) collected from two different hen strains were evaluated under room (20 to 35 °C in summer; 11.2 to 29.7 °C in autumn) and refrigerated (0 to 5 °C in summer; -3.1 to 6.5 °C in autumn) temperatures. For storage time, an unfolding analysis was accomplished by regression analysis using orthogonal polynomials. As a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Weight loss; Shell color; Haugh unit; Yolk index.. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542017000300322 |
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