Analysis of the Quality of Eggs Available in the Supermarkets and Stored at Different Temperatures
The aim of this study was to analyze the quality of commercial eggs (white or brown color) by means of the production rates, egg mass, albumen, yalk and shells and relationship albumen / gem), geometric parameters and the “Haugh” unit during storage at 7 and 25° C for 7 days. Eggs stored at 25o C sh...
| Main Authors: | , , , , |
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| Format: | Online |
| Language: | Spanish |
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Facultad de Ciencias Exactas, Químicas y Naturales
2018
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| Subjects: | |
| Online Access: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/212 |
| _version_ | 1824325784396890112 |
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| author | Rosseto, Hallynnee H. Klososki, Sullen J. Pimentel, Tatiana C. Marques, Angela F. Barão, Carlos E. |
| author_facet | Rosseto, Hallynnee H. Klososki, Sullen J. Pimentel, Tatiana C. Marques, Angela F. Barão, Carlos E. |
| author_sort | Rosseto, Hallynnee H. |
| collection | Revista de Ciencia y Tecnologia RECyT |
| description | The aim of this study was to analyze the quality of commercial eggs (white or brown color) by means of the production rates, egg mass, albumen, yalk and shells and relationship albumen / gem), geometric parameters and the “Haugh” unit during storage at 7 and 25° C for 7 days. Eggs stored at 25o C showed lower density, indicating faster aging. The white variety eggs had better quality, regardless of storage temperature, which suggests the most recent position. The eggs evaluated for this study were of good quality and the storage temperature had no significant influence on production rates, geometrical parameters and the Haugh unit for 7 days of storage. |
| format | Online |
| id | ojs-article-212 |
| institution | Facultad de Ciencias Exactas Quimicas y Naturales |
| language | Spanish |
| publishDate | 2018 |
| publisher | Facultad de Ciencias Exactas, Químicas y Naturales |
| record_format | ojs |
| spelling | ojs-article-2122020-03-06T10:56:30Z Analysis of the Quality of Eggs Available in the Supermarkets and Stored at Different Temperatures Análisis de la calidad de huevos disponibles en el mercado y almacenados a diferentes temperaturas Análise da Qualidade de Ovos Disponíveis em Supermercados e Armazenados em Diferentes Temperaturas Rosseto, Hallynnee H. Klososki, Sullen J. Pimentel, Tatiana C. Marques, Angela F. Barão, Carlos E. Eggs Quality Physical Parameters Haugh Unit Huevos Calidad Parámetros Físico Unidad Haugh The aim of this study was to analyze the quality of commercial eggs (white or brown color) by means of the production rates, egg mass, albumen, yalk and shells and relationship albumen / gem), geometric parameters and the “Haugh” unit during storage at 7 and 25° C for 7 days. Eggs stored at 25o C showed lower density, indicating faster aging. The white variety eggs had better quality, regardless of storage temperature, which suggests the most recent position. The eggs evaluated for this study were of good quality and the storage temperature had no significant influence on production rates, geometrical parameters and the Haugh unit for 7 days of storage. El objetivo de este estudio fue analizar la calidad de huevos comerciales (color blanco o marrón) por medio de las tasas de producción (masa de huevos - MO, albúmina - MA, yema - MG y cáscara - MC y la relación albúmina / yema), parámetros geométricos y la unidad “Haugh” durante el almacenamiento a 7 y 25° C durante 7 días. Los huevos almacenados a 25° C mostraron una densidad menor, lo que indica un envejecimiento más rápido. Los huevos de color blanco tuvieron una mejor calidad, independientemente de la temperatura de almacenamiento, lo que sugiere la postura más reciente. Los huevos evaluados tenían buena calidad y la temperatura de almacenamiento no tuvo influencia significativa en las tasas de producción, en los parámetros geométricos y en la unidad Haugh, para huevos almacenados durante 7 días. O objetivo deste trabalho foi analisar a qualidade de ovos comerciais (coloração branca ou marrom) por meio dos índices produtivos (massa do ovo - MO, do albúmen - MA, da gema - MG e das cascas - MC e relação gema/ albúmen), parâmetros geométricos e a unidade “Haugh” durante armazenamento a 7 e 25º C por 7 dias. Ovos armazenados à temperatura de 25º C apresentaram menor densidade, o que indica um envelhecimento mais rápido. Os ovos da variedade branca apresentaram melhor qualidade, independentemente da temperatura de armazenamento, o que sugere a postura mais recente. Os ovos avaliados eram de boa qualidade e a temperatura de armazenamento não teve influência significativa nos índices produtivos, parâmetros geométricos e unidade Haugh, para armazenamento durante 7 dias. Facultad de Ciencias Exactas, Químicas y Naturales 2018-08-23 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/212 Argentine Journal of Science and Technology; Vol. 29 No. 1 (2018); 45-49 Revista de Ciencia y Tecnología; Vol. 29 Núm. 1 (2018); 45-49 1851-7587 0329-8922 spa https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/212/301 |
| spellingShingle | Eggs Quality Physical Parameters Haugh Unit Huevos Calidad Parámetros Físico Unidad Haugh Rosseto, Hallynnee H. Klososki, Sullen J. Pimentel, Tatiana C. Marques, Angela F. Barão, Carlos E. Analysis of the Quality of Eggs Available in the Supermarkets and Stored at Different Temperatures |
| title | Analysis of the Quality of Eggs Available in the Supermarkets and Stored at Different Temperatures |
| title_alt | Análisis de la calidad de huevos disponibles en el mercado y almacenados a diferentes temperaturas Análise da Qualidade de Ovos Disponíveis em Supermercados e Armazenados em Diferentes Temperaturas |
| title_full | Analysis of the Quality of Eggs Available in the Supermarkets and Stored at Different Temperatures |
| title_fullStr | Analysis of the Quality of Eggs Available in the Supermarkets and Stored at Different Temperatures |
| title_full_unstemmed | Analysis of the Quality of Eggs Available in the Supermarkets and Stored at Different Temperatures |
| title_short | Analysis of the Quality of Eggs Available in the Supermarkets and Stored at Different Temperatures |
| title_sort | analysis of the quality of eggs available in the supermarkets and stored at different temperatures |
| topic | Eggs Quality Physical Parameters Haugh Unit Huevos Calidad Parámetros Físico Unidad Haugh |
| topic_facet | Eggs Quality Physical Parameters Haugh Unit Huevos Calidad Parámetros Físico Unidad Haugh |
| url | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/212 |
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OCCURRENCE OF SALMONELLA IN EGGS AND HOME-MADE MAYONNAISE