Physicochemical and microscopic characterization of dehydrated ostrich eggs

• Autor(a) principal: Aquino, Jailane de Souza
• Data de Publicação: 2014
• Outros Autores: Silva, João Andrade da, Figueiredo, Rossana Maria Feitosa de, Queiroz, Claudiane Magliano de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Pesquisa Agropecuária Tropical (Online)
• Texto Completo: https://revistas.ufg.br/pat/article/view/27648
• topic: Struthio camelus; egg products; food drying.; Struthio camelus; ovoprodutos; desidratação de alimentos.

Approximately 20% of ostrich eggs are infertile and can be consumed by humans, however, its high volume and perishability indicate the need of appropriate technological processes. Thus, this study aimed to determine the chemical composition of in natura ostrich eggs, as well as physical, chemical and microscopic parameters of ostrich egg products after dehydration. The chemical composition of in natura ostrich and chicken eggs was determined. Ostrich egg whites, yolks and whole eggs were fermented and dried in mini spray-dryer. After dehydration, yield, composition and particle diameter of egg products collected in the cyclone and spray-dryer chamber were evaluated. In natura ostrich egg white and yolk showed higher protein (respectively 15.21% and 11.54%) and fat (respectively 38.48% and 0.34%) contents, when compared to chicken eggs. Samples collected from the cyclone showed a lower moisture content and better particle diameter uniformity. The ostrich egg products presented satisfactory yield, uniformity and nutritional value, demonstrating that the spray-dryer technique is another alternative for conservation and use of this food for human consumption.