Increased shelf life of eggs through the use of propolis

• Autor(a) principal: Carvalho, José Xavier de
• Data de Publicação: 2013
• Outros Autores: Suárez, Rafael Ojeda, Mendes, Fabrícia Queiroz, Fernandes, Regiane Victória de Barros, Cunha, Marília Crivelari da, Carvalho, André Mundstock Xavier de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Semina. Ciências Agrárias (Online)
• Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/13769
• topic: Haugh units; Gallus domesticus; Apis mellifera; Antimicrobial activity.; Unidade Haugh; Gallus domesticus; Apis mellifera; Atividade antimicrobiana.; Tecnologia de Alimentos

Due to its ease of obtaining, handling, price and biological value, the egg is one of the most consumed foods in the world. However, because it is basically for in natura use, offers risks when care is not observed on its handling, storage and shelf life. The objective of this research was to increase the shelf life of hens eggs (Gallus domesticus) using the bee propolis (Apis mellifera). Eggs were covered with a film of propolis and these eggs were compared with uncovered ones: unwashed and washed eggs. Weight loss, density, Haugh unit, height of the air chamber and survey of total coliform, coliform and Salmonella were evaluated. The coverage with propolis provided less weight loss, lower reduction of density and loss of the Haugh unit. The process also allow to kept the size of the air chamber. No coliforms or Salmonella were found in eggs coated with propolis. Thus, it was observed that the coverage of eggs with propolis increases the shelf life and maintains internal and microbiological qualities of the eggs.