Internal quality of eggs coated with whey protein concentrate
Autor(a) principal: | |
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Data de Publicação: | 2004 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Scientia Agrícola (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162004000300006 |
Resumo: | The functional properties of foods can be preserved when they are coated with edible films, since both the loss of moisture and the transport of O2 and CO2 are reduced. The objectives of this work were: to compare weight loss, Haugh units, and albumen pH between fresh eggs and eggs coated with whey protein concentrate (WPC), under six storage periods (3, 7, 10, 14, 21 and 28 days), at 25°C. During the entire storage period, regardless of whether the eggs were coated or not, the Haugh unit values and the weight loss decreased, and differences between values from the first to the last period were lower for coated eggs. Albumen pH increased. The Haugh unit values for coated eggs were similar to those found in literature references when the same storage period was considered. |
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Scientia Agrícola (Online) |
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Internal quality of eggs coated with whey protein concentrateWPC coatingegg qualityHaugh unitweight lossThe functional properties of foods can be preserved when they are coated with edible films, since both the loss of moisture and the transport of O2 and CO2 are reduced. The objectives of this work were: to compare weight loss, Haugh units, and albumen pH between fresh eggs and eggs coated with whey protein concentrate (WPC), under six storage periods (3, 7, 10, 14, 21 and 28 days), at 25°C. During the entire storage period, regardless of whether the eggs were coated or not, the Haugh unit values and the weight loss decreased, and differences between values from the first to the last period were lower for coated eggs. Albumen pH increased. The Haugh unit values for coated eggs were similar to those found in literature references when the same storage period was considered.Escola Superior de Agricultura "Luiz de Queiroz"2004-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162004000300006Scientia Agricola v.61 n.3 2004reponame:Scientia Agrícola (Online)instname:Universidade de São Paulo (USP)instacron:USP10.1590/S0103-90162004000300006info:eu-repo/semantics/openAccessAlleoni,Ana Cláudia CarraroAntunes,Aloísio Joséeng2004-07-02T00:00:00Zoai:scielo:S0103-90162004000300006Revistahttp://revistas.usp.br/sa/indexPUBhttps://old.scielo.br/oai/scielo-oai.phpscientia@usp.br||alleoni@usp.br1678-992X0103-9016opendoar:2004-07-02T00:00Scientia Agrícola (Online) - Universidade de São Paulo (USP)false |
dc.title.none.fl_str_mv |
Internal quality of eggs coated with whey protein concentrate |
title |
Internal quality of eggs coated with whey protein concentrate |
spellingShingle |
Internal quality of eggs coated with whey protein concentrate Alleoni,Ana Cláudia Carraro WPC coating egg quality Haugh unit weight loss |
title_short |
Internal quality of eggs coated with whey protein concentrate |
title_full |
Internal quality of eggs coated with whey protein concentrate |
title_fullStr |
Internal quality of eggs coated with whey protein concentrate |
title_full_unstemmed |
Internal quality of eggs coated with whey protein concentrate |
title_sort |
Internal quality of eggs coated with whey protein concentrate |
author |
Alleoni,Ana Cláudia Carraro |
author_facet |
Alleoni,Ana Cláudia Carraro Antunes,Aloísio José |
author_role |
author |
author2 |
Antunes,Aloísio José |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Alleoni,Ana Cláudia Carraro Antunes,Aloísio José |
dc.subject.por.fl_str_mv |
WPC coating egg quality Haugh unit weight loss |
topic |
WPC coating egg quality Haugh unit weight loss |
description |
The functional properties of foods can be preserved when they are coated with edible films, since both the loss of moisture and the transport of O2 and CO2 are reduced. The objectives of this work were: to compare weight loss, Haugh units, and albumen pH between fresh eggs and eggs coated with whey protein concentrate (WPC), under six storage periods (3, 7, 10, 14, 21 and 28 days), at 25°C. During the entire storage period, regardless of whether the eggs were coated or not, the Haugh unit values and the weight loss decreased, and differences between values from the first to the last period were lower for coated eggs. Albumen pH increased. The Haugh unit values for coated eggs were similar to those found in literature references when the same storage period was considered. |
publishDate |
2004 |
dc.date.none.fl_str_mv |
2004-06-01 |
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=S0103-90162004000300006 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162004000300006 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0103-90162004000300006 |
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 |
Escola Superior de Agricultura "Luiz de Queiroz" |
publisher.none.fl_str_mv |
Escola Superior de Agricultura "Luiz de Queiroz" |
dc.source.none.fl_str_mv |
Scientia Agricola v.61 n.3 2004 reponame:Scientia Agrícola (Online) instname:Universidade de São Paulo (USP) instacron:USP |
instname_str |
Universidade de São Paulo (USP) |
instacron_str |
USP |
institution |
USP |
reponame_str |
Scientia Agrícola (Online) |
collection |
Scientia Agrícola (Online) |
repository.name.fl_str_mv |
Scientia Agrícola (Online) - Universidade de São Paulo (USP) |
repository.mail.fl_str_mv |
scientia@usp.br||alleoni@usp.br |
_version_ |
1748936459281235968 |