Viscosity of egg white from hens of different strains fed with commercial and natural additives
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , , , , , |
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 |
Resumo: | 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. |
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Food Science and Technology (Campinas) |
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Viscosity of egg white from hens of different strains fed with commercial and natural additivesstraineggfoam formationfoam stabilitypHalbumen heightYolk 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2012-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100007Food Science and Technology v.32 n.1 2012reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612012005000017info:eu-repo/semantics/openAccessSpada,Fernanda PapaGutierrez,Érika Maria RoelSouza,Miriam Coelho deBrazaca,Solange Guidolin CanniattiLemes,Dayane Elizabeth AoquiFischer,Flávia SalgadoCoelho,Antonio Augusto DomingosSavino,Vicente José Mariaeng2012-05-18T00:00:00Zoai:scielo:S0101-20612012000100007Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2012-05-18T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Viscosity of egg white from hens of different strains fed with commercial and natural additives |
title |
Viscosity of egg white from hens of different strains fed with commercial and natural additives |
spellingShingle |
Viscosity of egg white from hens of different strains fed with commercial and natural additives Spada,Fernanda Papa strain egg foam formation foam stability pH albumen height |
title_short |
Viscosity of egg white from hens of different strains fed with commercial and natural additives |
title_full |
Viscosity of egg white from hens of different strains fed with commercial and natural additives |
title_fullStr |
Viscosity of egg white from hens of different strains fed with commercial and natural additives |
title_full_unstemmed |
Viscosity of egg white from hens of different strains fed with commercial and natural additives |
title_sort |
Viscosity of egg white from hens of different strains fed with commercial and natural additives |
author |
Spada,Fernanda Papa |
author_facet |
Spada,Fernanda Papa 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 |
author_role |
author |
author2 |
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 |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Spada,Fernanda Papa 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 |
dc.subject.por.fl_str_mv |
strain egg foam formation foam stability pH albumen height |
topic |
strain egg foam formation foam stability pH albumen height |
description |
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. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-03-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100007 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100007 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612012005000017 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.32 n.1 2012 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126317323616256 |