Qualidade externa e interna de ovos de consumo submetidos a diferentes temperaturas de armazenamento

Abstract

The objective of this study was to verify the external and internal quality of eggs consumed, commercialized in the city of Teresina-PI, submitted to ambient temperature (TA: 28.6 °C) and refrigeration temperature (TR: 8.3 °C) during different periods of storage. As variables analyzed by means of cuboids (cracks, roughness, bark pores and spots on the shell and inside), internal visual quality of eggs after breaking, weight loss (%) in whole eggs, (mm), shell thickness (mm), yolk color, Haugh Unit (UH) and pH of albumin and yolk. A total of 120 large white eggs, class A, were purchased from a medium-sized farm in the city of Teresina-PI. The eggs were divided in 2 groups of 60 eggs in different storage conditions (TA and TR) in a completely randomized experimental design with subdivided plots (1, 7, 14, 21, 28 and 35 days) with 12 treatments and 10 replicates of one egg per experimental unit. The data of the cuboid were submitted to the analysis of basic descriptive statistics (absolute and relative results). The effects of TA and TR were verified by analysis of variance and their means compared by the F test, a 5% significance. The effects of storage days on analyzed variables were estimated by means of polynomial regression analysis equations, a 5% significance. It was identified that the roughness and the pores in the shell were only targeted at the eggs that remain stored at room temperature, 1.7% and 21.7%, respectively. Eggs kept in TA presented high and consistent yolk, in 50% of the total, and kept in TR obtained the yolk as their characteristics in their totality (100%). The yolk remained centered and with a clear around it in 28.3% of the eggs under TA, and in the eggs of TR sobs this characteristic was of 88.3% of the total. The egg white remained concentrated in all the eggs under TR (100%), and in only 35% of the eggs under RT. There was a significant difference (P<0.05) in all the variables analyzed for the different storage temperatures of the eggs, being the best results for the eggs kept under TR. There was a regression effect (P<0.05) for weight loss (%), air chamber (mm) and egg yolk color during the 35 days of storage in the two different AT and TR conditions. It was concluded that the eggs storage temperature and the storage time had a direct influence on the main aspects of egg quality.