Viscosity of egg white from hens of different strains fed with commercial and natural additives

• Autor(a) principal: Spada,Fernanda Papa
• Data de Publicação: 2012
• Outros Autores: Gutierrez,Érika Maria Roel, Souza,Miriam Coelho de, Brazaca,Solange Guidolin Canniatti, Lemes,Dayane Elizabeth Aoqui, Fischer,Flávia Salgado, Coelho,Antonio Augusto Domingos, Savino,Vicente José Maria
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100007
• topic: strain; egg; foam formation; foam stability; pH; albumen height

Yolk color and egg white (albumen) cleanliness and viscosity are important parameters by which consumers judge the quality of eggs. This study aimed to investigate changes in albumen viscosity during storage of eggs for up to 36 days from two different commercial laying hen strains (Carijo Barbada and Isa Brown) fed a diet containing annatto (1.5 and 2.0%) or a synthetic additive without synthetic colorants (control). Analyses of humidity, albumen height, pH, viscosity, foam formation, and stability were carried out on eggs. Carijo Barbada strain had smaller albumen, lower humidity and higher egg white viscosity than Isa Brown strain; however, with storage, viscosity lowered significantly on both strains. Initially, the addition of 2.0% of annatto or a synthetic additive increased viscosity in both strains, but with storage only the control maintained longer viscosity. Lower viscosity did not change foam density and stability.