QUALITY OF QUAIL EGGS AT DIFFERENT TIMES OF STORAGE

• Autor(a) principal: Nepomuceno, Rafael Carlos
• Data de Publicação: 2014
• Outros Autores: Watanabe, Pedro Henrique, Freitas, Ednardo Rodrigues, Cruz, Carlos Eduardo Braga, Sousa, Mayara Lemos, Peixoto, Maria Simone Mendes
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Ciência animal brasileira (Online)
• Texto Completo: https://revistas.ufg.br/vet/article/view/24107
• topic: Food Technology; Inspeção de Alimentos

A trial was conducted to evaluate quality of quail eggs from two companies (A and B) at two storage times (5 and 15 days after packing). A total of 480 eggs were kept at room temperature and distributed in a completely randomized design in 2x2factorial arrangement  (companies and storage time). The results indicated that trays from company B presented higher weight, as well as mean egg weight. However, the eggs in trays from company A showed greater uniformity. Evaluating the external quality, we found that above 90% of eggshell were considered with total integrity, and no difference for this characteristic between companies was found. The eggs from company A presented lower average weight in comparison to those from company B, regarding storage time. No differences were observed between eggs from companies A and B for Haugh unit value. Storage time of 15 days after packing promoted reduction in Haugh unit value in comparison to those stored for 5 days. Quail eggs from company A presented lower variation in weight, although heavier eggs are produced by company B. Internal quality of quail eggs from both companies was similar. Storage time affected eggs quality.KEYWORDS: eggs standardization; Haugh unit value; shell integrity.