Influence of natural and synthetic carotenoids on the color of egg yolk
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Scientia Agrícola (Online) |
Texto Completo: | https://www.revistas.usp.br/sa/article/view/115563 |
Resumo: | Carotenoids are incorporated into the diet of laying hens in order to modify the yolk color. A natural source of carotenoids in tropical countries is annatto, which could be used in the diets of hens. This study aimed to evaluate the addition of natural (annatto) and synthetic carotenoids to the diet of laying hens (commercial and alternative) and their effects on yolk color and consumer sensory perception of fresh and stored eggs obtained from two different preparations (boiled and fried). Physicochemical analysis of proximate composition, thiobarbituric acid reactive substances (TBARS), emulsion activity and instrumental color were performed. Cooking caused significant alterations to the moisture in the preparations and this may have directly affected the color intensity, influencing factors related to egg appearance. In this study, 85 % of the panelists indicated that yolk color is an important attribute of the product’s quality. There was no antioxidant effect of the carotenoids in raw eggs. Synthetic additives should be better dosed to obtain the desired effect. Storage did not alter the proximate composition of the eggs. |
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Scientia Agrícola (Online) |
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Influence of natural and synthetic carotenoids on the color of egg yolk Carotenoids are incorporated into the diet of laying hens in order to modify the yolk color. A natural source of carotenoids in tropical countries is annatto, which could be used in the diets of hens. This study aimed to evaluate the addition of natural (annatto) and synthetic carotenoids to the diet of laying hens (commercial and alternative) and their effects on yolk color and consumer sensory perception of fresh and stored eggs obtained from two different preparations (boiled and fried). Physicochemical analysis of proximate composition, thiobarbituric acid reactive substances (TBARS), emulsion activity and instrumental color were performed. Cooking caused significant alterations to the moisture in the preparations and this may have directly affected the color intensity, influencing factors related to egg appearance. In this study, 85 % of the panelists indicated that yolk color is an important attribute of the product’s quality. There was no antioxidant effect of the carotenoids in raw eggs. Synthetic additives should be better dosed to obtain the desired effect. Storage did not alter the proximate composition of the eggs. Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz2016-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistas.usp.br/sa/article/view/11556310.1590/0103-9016-2014-0337Scientia Agricola; v. 73 n. 3 (2016); 234-242Scientia Agricola; Vol. 73 Núm. 3 (2016); 234-242Scientia Agricola; Vol. 73 No. 3 (2016); 234-2421678-992X0103-9016reponame:Scientia Agrícola (Online)instname:Universidade de São Paulo (USP)instacron:USPenghttps://www.revistas.usp.br/sa/article/view/115563/113141Copyright (c) 2016 Scientia Agricolainfo:eu-repo/semantics/openAccessSpada, Fernanda PapaSelani, Miriam MabelCoelho, Antonio Augusto DomingosSavino, Vicente José MariaRodella, Arnaldo AntônioSouza, Miriam CoelhoFischer, Flavia SalgadoLemes, Dayane Elizabethe AokuiCanniatti-Brazaca, Solange Guidolin2016-05-20T18:42:52Zoai:revistas.usp.br:article/115563Revistahttp://revistas.usp.br/sa/indexPUBhttps://old.scielo.br/oai/scielo-oai.phpscientia@usp.br||alleoni@usp.br1678-992X0103-9016opendoar:2016-05-20T18:42:52Scientia Agrícola (Online) - Universidade de São Paulo (USP)false |
dc.title.none.fl_str_mv |
Influence of natural and synthetic carotenoids on the color of egg yolk |
title |
Influence of natural and synthetic carotenoids on the color of egg yolk |
spellingShingle |
Influence of natural and synthetic carotenoids on the color of egg yolk Spada, Fernanda Papa |
title_short |
Influence of natural and synthetic carotenoids on the color of egg yolk |
title_full |
Influence of natural and synthetic carotenoids on the color of egg yolk |
title_fullStr |
Influence of natural and synthetic carotenoids on the color of egg yolk |
title_full_unstemmed |
Influence of natural and synthetic carotenoids on the color of egg yolk |
title_sort |
Influence of natural and synthetic carotenoids on the color of egg yolk |
author |
Spada, Fernanda Papa |
author_facet |
Spada, Fernanda Papa Selani, Miriam Mabel Coelho, Antonio Augusto Domingos Savino, Vicente José Maria Rodella, Arnaldo Antônio Souza, Miriam Coelho Fischer, Flavia Salgado Lemes, Dayane Elizabethe Aokui Canniatti-Brazaca, Solange Guidolin |
author_role |
author |
author2 |
Selani, Miriam Mabel Coelho, Antonio Augusto Domingos Savino, Vicente José Maria Rodella, Arnaldo Antônio Souza, Miriam Coelho Fischer, Flavia Salgado Lemes, Dayane Elizabethe Aokui Canniatti-Brazaca, Solange Guidolin |
author2_role |
author author author author author author author author |
dc.contributor.author.fl_str_mv |
Spada, Fernanda Papa Selani, Miriam Mabel Coelho, Antonio Augusto Domingos Savino, Vicente José Maria Rodella, Arnaldo Antônio Souza, Miriam Coelho Fischer, Flavia Salgado Lemes, Dayane Elizabethe Aokui Canniatti-Brazaca, Solange Guidolin |
description |
Carotenoids are incorporated into the diet of laying hens in order to modify the yolk color. A natural source of carotenoids in tropical countries is annatto, which could be used in the diets of hens. This study aimed to evaluate the addition of natural (annatto) and synthetic carotenoids to the diet of laying hens (commercial and alternative) and their effects on yolk color and consumer sensory perception of fresh and stored eggs obtained from two different preparations (boiled and fried). Physicochemical analysis of proximate composition, thiobarbituric acid reactive substances (TBARS), emulsion activity and instrumental color were performed. Cooking caused significant alterations to the moisture in the preparations and this may have directly affected the color intensity, influencing factors related to egg appearance. In this study, 85 % of the panelists indicated that yolk color is an important attribute of the product’s quality. There was no antioxidant effect of the carotenoids in raw eggs. Synthetic additives should be better dosed to obtain the desired effect. Storage did not alter the proximate composition of the eggs. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistas.usp.br/sa/article/view/115563 10.1590/0103-9016-2014-0337 |
url |
https://www.revistas.usp.br/sa/article/view/115563 |
identifier_str_mv |
10.1590/0103-9016-2014-0337 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://www.revistas.usp.br/sa/article/view/115563/113141 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2016 Scientia Agricola info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2016 Scientia Agricola |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz |
publisher.none.fl_str_mv |
Universidade de São Paulo. Escola Superior de Agricultura Luiz de Queiroz |
dc.source.none.fl_str_mv |
Scientia Agricola; v. 73 n. 3 (2016); 234-242 Scientia Agricola; Vol. 73 Núm. 3 (2016); 234-242 Scientia Agricola; Vol. 73 No. 3 (2016); 234-242 1678-992X 0103-9016 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_ |
1800222792835137536 |