Ovos enriquecidos com ?mega-3: influ?ncia do tempo e da temperatura de estocagem sobre o teor de caroten?ides e ?cidos graxos
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFRRJ |
Texto Completo: | https://tede.ufrrj.br/jspui/handle/tede/425 |
Resumo: | Currently there is a growing demand for foods that offer in their composition something extra to improve health such as enriched polyunsaturated fatty acids omega-3 eggs, whose production is performed with the supplementation of these acids in poultry diets. However the unsaturated fatty acids are easily oxidized and the number of unsaturations in the molecules is an important factor to increase the reaction rate. Quantitative information about the temperature and storage time impact on the changes are crucial to achieving quality of eggs from laying to consumption. The experiment was carried out to evaluate the time and storage temperature influence on fatty acids an carotenoids content of enriched omega-3 eggs. Evaluation of total carotenoids, fatty acid content and peroxide, as well as quality parameters, such as Haugh Unit, yolk index and pH were determined in brown enriched omega-3 eggs. A batch of 300 eggs were divided into 2 batches of 150 eggs, classified as A and B. The eggs of batch A were stored at room temperature (average of 26,48?C and 56% moisture) while the batch B were kept under refrigeration (average of 8,25?C and 32% moisture). The samples were analyzed 4 days after laying (time 4) and every 7 days. At each time (4, 11, 18, 25, 32 and 39) and storage temperatures 12 eggs were analyzed individually to obtain the quality parameters. A pool was made with the raw egg yolks analised and with it the other tests were performed. For statistical analysis, a randomized design in factorial 2 x 6 (storage temperature x storage time) was adopted. The results were submitted to ANOVA and means compared by t test with 5% significance, using the software Sisvar 4.3. The main fatty acids in ?-3 enriched eggs were: C16:0, C18:0, C16:1, C18:1, C18:2, C20:4, C18:3 and C22:6. The quality parameters underwent significant change over the 39 days, being affected mainly at room temperature storage. The Haugh Unit was the one that suffered the greatest change, going from 76,97 to 12,01 in non refrigerated and 76,97 to 58,79 for eggs kept under refrigeration. The total carotenoid content was reduced by 19,79% in out of refrigeration stored eggs and 17,44% in under refrigeration stored eggs. Regarding the content of fatty acids, the storage time significantly influenced the behavior of polyunsaturated fatty acids ?- 3, but not uniformly. At the end of 39 days of study in both storage temperatures, the ?-3 fatty acids (C18:3 and C22:6) were still present in significant amounts in a total of 3,40% of the fatty acid composition of out of refrigeration stored eggs and 3,24% of under refrigeration eggs. Storage temperatures did not significantly affect the amount of polyunsaturated fatty acids ?-3. The peroxide value did not change during the time studied under different storage conditions. The yolks did not show signs of lipid oxidation in relation to storage time and temperature conditions. |
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Gaspar, Arlene501.122.107-59094.200.817-02http://lattes.cnpq.br/8053514945643232Barbosa, Vanessa Camarinha2016-04-28T14:54:42Z2011-03-282010-02-26BARBOSA, Vanessa Camarinha. Ovos enriquecidos com ?mega-3: influ?ncia do tempo e da temperatura de estocagem sobre o teor de caroten?ides e ?cidos graxos. 2010. 73 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2010.https://tede.ufrrj.br/jspui/handle/tede/425Currently there is a growing demand for foods that offer in their composition something extra to improve health such as enriched polyunsaturated fatty acids omega-3 eggs, whose production is performed with the supplementation of these acids in poultry diets. However the unsaturated fatty acids are easily oxidized and the number of unsaturations in the molecules is an important factor to increase the reaction rate. Quantitative information about the temperature and storage time impact on the changes are crucial to achieving quality of eggs from laying to consumption. The experiment was carried out to evaluate the time and storage temperature influence on fatty acids an carotenoids content of enriched omega-3 eggs. Evaluation of total carotenoids, fatty acid content and peroxide, as well as quality parameters, such as Haugh Unit, yolk index and pH were determined in brown enriched omega-3 eggs. A batch of 300 eggs were divided into 2 batches of 150 eggs, classified as A and B. The eggs of batch A were stored at room temperature (average of 26,48?C and 56% moisture) while the batch B were kept under refrigeration (average of 8,25?C and 32% moisture). The samples were analyzed 4 days after laying (time 4) and every 7 days. At each time (4, 11, 18, 25, 32 and 39) and storage temperatures 12 eggs were analyzed individually to obtain the quality parameters. A pool was made with the raw egg yolks analised and with it the other tests were performed. For statistical analysis, a randomized design in factorial 2 x 6 (storage temperature x storage time) was adopted. The results were submitted to ANOVA and means compared by t test with 5% significance, using the software Sisvar 4.3. The main fatty acids in ?-3 enriched eggs were: C16:0, C18:0, C16:1, C18:1, C18:2, C20:4, C18:3 and C22:6. The quality parameters underwent significant change over the 39 days, being affected mainly at room temperature storage. The Haugh Unit was the one that suffered the greatest change, going from 76,97 to 12,01 in non refrigerated and 76,97 to 58,79 for eggs kept under refrigeration. The total carotenoid content was reduced by 19,79% in out of refrigeration stored eggs and 17,44% in under refrigeration stored eggs. Regarding the content of fatty acids, the storage time significantly influenced the behavior of polyunsaturated fatty acids ?- 3, but not uniformly. At the end of 39 days of study in both storage temperatures, the ?-3 fatty acids (C18:3 and C22:6) were still present in significant amounts in a total of 3,40% of the fatty acid composition of out of refrigeration stored eggs and 3,24% of under refrigeration eggs. Storage temperatures did not significantly affect the amount of polyunsaturated fatty acids ?-3. The peroxide value did not change during the time studied under different storage conditions. The yolks did not show signs of lipid oxidation in relation to storage time and temperature conditions.Atualmente ? cada vez maior a procura por alimentos que apresentam em sua composi??o um fator adicional ? melhoria das condi??es de sa?de, como os ovos enriquecidos com ?cidos graxos poliinsaturados ?mega-3 (?-3), cuja produ??o ? realizada com a suplementa??o desses ?cidos nas ra??es av?colas. Por?m os ?cidos graxos insaturados s?o facilmente oxidados, sendo o n?mero de insatura??es nas mol?culas um fator decisivo para a velocidade da rea??o. As informa??es quantitativas sobre o impacto da temperatura e do tempo de estocagem sobre as altera??es ocorridas s?o cruciais para a obten??o de ovos com qualidade desde a postura at? o consumo. Objetivou-se com este trabalho avaliar a influ?ncia do tempo e da temperatura de estocagem sobre o teor de caroten?ides e ?cidos graxos de ovos enriquecidos com ?-3. A avalia??o do teor de caroten?ides totais, teor de ?cidos graxos e ?ndice de per?xidos, assim como os par?metros de qualidade, como Unidade Haugh (UH), ?ndice de Gema (IG) e pH foram determinados em ovos vermelhos enriquecidos com ?cidos graxos ?-3. Um lote de 300 ovos foi dividido em 2 lotes de 150 ovos, classificados em A e B. Os ovos do lote A foram armazenados a temperatura ambiente (m?dia de 26,48?C e 56% de umidade) enquanto os do lote B foram mantidos sob refrigera??o (m?dia de 8,25?C e 32% de umidade). As amostras foram analisadas 4 dias ap?s a postura (dia 4) e a cada 7 dias. Em cada tempo (4, 11, 18, 25, 32 e 39 dias) e nas temperaturas de armazenamento foram analisados 12 ovos individualmente para obten??o dos par?metros de qualidade e com a gema crua desses ovos foi feito um pool no qual as demais an?lises foram realizadas. Para an?lise estat?stica adotou-se um delineamento inteiramente casualizado em esquema fatorial 2 x 6 (temperatura de conserva??o x per?odo de estocagem). Os resultados foram submetidos ? an?lise de vari?ncia e as m?dias comparadas pelo teste t, com 5% de signific?ncia, utilizando o software Sisvar 4.3. Os principais ?cidos graxos determinados nos ovos enriquecidos foram: C16:0, C18:0, C16:1, C18:1, C18:2, C20:4, C18:3 e C22:6. Os par?metros de qualidade sofreram significativa altera??o ao longo dos 39 dias, sendo afetados principalmente no armazenamento em temperatura ambiente. Dos par?metros, a UH foi a que sofreu maior altera??o, reduzindo de 76,97 para 12,01 nos ovos n?o refrigerados e de 76,97 para 58,79 em ovos mantidos sob refrigera??o. Na avalia??o do teor de caroten?ides totais foi observada no final do per?odo de estudo uma redu??o de 19,79% em ovos armazenados por 39 dias fora de refrigera??o e 17,44% nos ovos estocados sob refrigera??o. Com rela??o ao teor de ?cidos graxos, o tempo de armazenamento influenciou significativamente o comportamento dos poliinsaturados ?-3 (C18:3 e C22:6), por?m de maneira n?o uniforme. Ao final da pesquisa em ambas as temperaturas de armazenamento, os ?cidos graxos ?-3 ainda estavam presentes em quantidade significativa, em um total de 3,40% da composi??o em ?cidos graxos de ovos estocados fora de refrigera??o e 3,24% de ovos sob refrigera??o. As temperaturas de estocagem n?o influenciaram significativamente na quantidade de ?cidos graxos poliinsaturados ?-3. O ?ndice de per?xidos n?o apresentou altera??es durante o tempo estudado sob as diferentes condi??es de armazenamento. As gemas n?o apresentaram ind?cios de oxida??o lip?dica em rela??o ao tempo de estocagem e as condi??es de temperatura.Made available in DSpace on 2016-04-28T14:54:42Z (GMT). No. of bitstreams: 1 2010 - Vanessa Camarinha Barbosa.pdf: 1993081 bytes, checksum: d7da677a77dd44ab5189f8be45150a45 (MD5) Previous issue date: 2010-02-26CAPES - Coordena??o de Aperfei?oamento de Pessoal de N?vel Superiorapplication/pdfhttps://tede.ufrrj.br/retrieve/13820/2010%20-%20Vanessa%20Camarinha%20Barbosa.pdf.jpghttps://tede.ufrrj.br/retrieve/18292/2010%20-%20Vanessa%20Camarinha%20Barbosa.pdf.jpghttps://tede.ufrrj.br/retrieve/24622/2010%20-%20Vanessa%20Camarinha%20Barbosa.pdf.jpghttps://tede.ufrrj.br/retrieve/31017/2010%20-%20Vanessa%20Camarinha%20Barbosa.pdf.jpghttps://tede.ufrrj.br/retrieve/37405/2010%20-%20Vanessa%20Camarinha%20Barbosa.pdf.jpghttps://tede.ufrrj.br/retrieve/43753/2010%20-%20Vanessa%20Camarinha%20Barbosa.pdf.jpghttps://tede.ufrrj.br/retrieve/50145/2010%20-%20Vanessa%20Camarinha%20Barbosa.pdf.jpghttps://tede.ufrrj.br/retrieve/56611/2010%20-%20Vanessa%20Camarinha%20Barbosa.pdf.jpgporUniversidade Federal Rural do Rio de JaneiroPrograma de P?s-Gradua??o em Ci?ncia e Tecnologia de AlimentosUFRRJBrasilInstituto de Tecnologiaovos?-3caroten?ideseggscarotenoidsCi?ncia e Tecnologia de AlimentosOvos enriquecidos com ?mega-3: influ?ncia do tempo e da temperatura de estocagem sobre o teor de caroten?ides e ?cidos graxosEnriched omega-3 eggs: time and storage temperature influence on carotenoids and fatty acidsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFRRJinstname:Universidade Federal Rural do Rio de Janeiro (UFRRJ)instacron:UFRRJTHUMBNAIL2010 - Vanessa Camarinha Barbosa.pdf.jpg2010 - Vanessa Camarinha Barbosa.pdf.jpgimage/jpeg3682http://localhost:8080/tede/bitstream/tede/425/17/2010+-+Vanessa+Camarinha+Barbosa.pdf.jpgcf4271db216bf47ec6f99baa823a9c21MD517TEXT2010 - Vanessa Camarinha Barbosa.pdf.txt2010 - Vanessa Camarinha Barbosa.pdf.txttext/plain163259http://localhost:8080/tede/bitstream/tede/425/16/2010+-+Vanessa+Camarinha+Barbosa.pdf.txtb191322a339681fe592619beb45fae5cMD516ORIGINAL2010 - Vanessa Camarinha Barbosa.pdf2010 - Vanessa Camarinha Barbosa.pdfapplication/pdf1998096http://localhost:8080/tede/bitstream/tede/425/1/2010+-+Vanessa+Camarinha+Barbosa.pdf8ba315a7f914a675a7625ef138b4de84MD51tede/4252022-06-27 09:41:14.402oai:localhost:tede/425Biblioteca Digital de Teses e Dissertaçõeshttps://tede.ufrrj.br/PUBhttps://tede.ufrrj.br/oai/requestbibliot@ufrrj.br||bibliot@ufrrj.bropendoar:2022-06-27T12:41:14Biblioteca Digital de Teses e Dissertações da UFRRJ - Universidade Federal Rural do Rio de Janeiro (UFRRJ)false |
dc.title.por.fl_str_mv |
Ovos enriquecidos com ?mega-3: influ?ncia do tempo e da temperatura de estocagem sobre o teor de caroten?ides e ?cidos graxos |
dc.title.alternative.eng.fl_str_mv |
Enriched omega-3 eggs: time and storage temperature influence on carotenoids and fatty acids |
title |
Ovos enriquecidos com ?mega-3: influ?ncia do tempo e da temperatura de estocagem sobre o teor de caroten?ides e ?cidos graxos |
spellingShingle |
Ovos enriquecidos com ?mega-3: influ?ncia do tempo e da temperatura de estocagem sobre o teor de caroten?ides e ?cidos graxos Barbosa, Vanessa Camarinha ovos ?-3 caroten?ides eggs carotenoids Ci?ncia e Tecnologia de Alimentos |
title_short |
Ovos enriquecidos com ?mega-3: influ?ncia do tempo e da temperatura de estocagem sobre o teor de caroten?ides e ?cidos graxos |
title_full |
Ovos enriquecidos com ?mega-3: influ?ncia do tempo e da temperatura de estocagem sobre o teor de caroten?ides e ?cidos graxos |
title_fullStr |
Ovos enriquecidos com ?mega-3: influ?ncia do tempo e da temperatura de estocagem sobre o teor de caroten?ides e ?cidos graxos |
title_full_unstemmed |
Ovos enriquecidos com ?mega-3: influ?ncia do tempo e da temperatura de estocagem sobre o teor de caroten?ides e ?cidos graxos |
title_sort |
Ovos enriquecidos com ?mega-3: influ?ncia do tempo e da temperatura de estocagem sobre o teor de caroten?ides e ?cidos graxos |
author |
Barbosa, Vanessa Camarinha |
author_facet |
Barbosa, Vanessa Camarinha |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Gaspar, Arlene |
dc.contributor.advisor1ID.fl_str_mv |
501.122.107-59 |
dc.contributor.authorID.fl_str_mv |
094.200.817-02 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/8053514945643232 |
dc.contributor.author.fl_str_mv |
Barbosa, Vanessa Camarinha |
contributor_str_mv |
Gaspar, Arlene |
dc.subject.por.fl_str_mv |
ovos ?-3 caroten?ides |
topic |
ovos ?-3 caroten?ides eggs carotenoids Ci?ncia e Tecnologia de Alimentos |
dc.subject.eng.fl_str_mv |
eggs carotenoids |
dc.subject.cnpq.fl_str_mv |
Ci?ncia e Tecnologia de Alimentos |
description |
Currently there is a growing demand for foods that offer in their composition something extra to improve health such as enriched polyunsaturated fatty acids omega-3 eggs, whose production is performed with the supplementation of these acids in poultry diets. However the unsaturated fatty acids are easily oxidized and the number of unsaturations in the molecules is an important factor to increase the reaction rate. Quantitative information about the temperature and storage time impact on the changes are crucial to achieving quality of eggs from laying to consumption. The experiment was carried out to evaluate the time and storage temperature influence on fatty acids an carotenoids content of enriched omega-3 eggs. Evaluation of total carotenoids, fatty acid content and peroxide, as well as quality parameters, such as Haugh Unit, yolk index and pH were determined in brown enriched omega-3 eggs. A batch of 300 eggs were divided into 2 batches of 150 eggs, classified as A and B. The eggs of batch A were stored at room temperature (average of 26,48?C and 56% moisture) while the batch B were kept under refrigeration (average of 8,25?C and 32% moisture). The samples were analyzed 4 days after laying (time 4) and every 7 days. At each time (4, 11, 18, 25, 32 and 39) and storage temperatures 12 eggs were analyzed individually to obtain the quality parameters. A pool was made with the raw egg yolks analised and with it the other tests were performed. For statistical analysis, a randomized design in factorial 2 x 6 (storage temperature x storage time) was adopted. The results were submitted to ANOVA and means compared by t test with 5% significance, using the software Sisvar 4.3. The main fatty acids in ?-3 enriched eggs were: C16:0, C18:0, C16:1, C18:1, C18:2, C20:4, C18:3 and C22:6. The quality parameters underwent significant change over the 39 days, being affected mainly at room temperature storage. The Haugh Unit was the one that suffered the greatest change, going from 76,97 to 12,01 in non refrigerated and 76,97 to 58,79 for eggs kept under refrigeration. The total carotenoid content was reduced by 19,79% in out of refrigeration stored eggs and 17,44% in under refrigeration stored eggs. Regarding the content of fatty acids, the storage time significantly influenced the behavior of polyunsaturated fatty acids ?- 3, but not uniformly. At the end of 39 days of study in both storage temperatures, the ?-3 fatty acids (C18:3 and C22:6) were still present in significant amounts in a total of 3,40% of the fatty acid composition of out of refrigeration stored eggs and 3,24% of under refrigeration eggs. Storage temperatures did not significantly affect the amount of polyunsaturated fatty acids ?-3. The peroxide value did not change during the time studied under different storage conditions. The yolks did not show signs of lipid oxidation in relation to storage time and temperature conditions. |
publishDate |
2010 |
dc.date.issued.fl_str_mv |
2010-02-26 |
dc.date.available.fl_str_mv |
2011-03-28 |
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2016-04-28T14:54:42Z |
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BARBOSA, Vanessa Camarinha. Ovos enriquecidos com ?mega-3: influ?ncia do tempo e da temperatura de estocagem sobre o teor de caroten?ides e ?cidos graxos. 2010. 73 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2010. |
dc.identifier.uri.fl_str_mv |
https://tede.ufrrj.br/jspui/handle/tede/425 |
identifier_str_mv |
BARBOSA, Vanessa Camarinha. Ovos enriquecidos com ?mega-3: influ?ncia do tempo e da temperatura de estocagem sobre o teor de caroten?ides e ?cidos graxos. 2010. 73 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2010. |
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Universidade Federal Rural do Rio de Janeiro |
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UFRRJ |
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Universidade Federal Rural do Rio de Janeiro |
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