Influência da temperatura de armazenamento na qualidade e vida útil de ovos lavados

Abstract

In Brazil, the consumption of eggs has been growing, and one of the factors that may have been predisposing to such a situation was a pandemic. During this period, there was no increase in the value of proteins, making the egg an accessible and low-cost food. According to the Brazilian Association of Animal Protein (ABPA), the per capita of eggs in 2021 reached 257 units/inhabitant and has been growing every year, and with that the quality becomes indispensable. A set of characteristics free and the degree of acceptability of the product by the consumer, some of them: a product free of characteristics and the degree of acceptance of the product by the consumer, with an intact shell without a latch. With this, the egg washing process aims to ensure greater product safety; However, this process evidences the loss of egg quality, as the abrasive washing removes the proteinaceous cuticle from the egg. Thus, the objective was to study the influence of temperature in storage on the physicochemical quality of washed eggs at the company Ovos São Pedro, in Manaus-AM. Egg weight, Haugh unit height (HU) and pH and yolk were analyzed clearly according to the storage period. Eggs were separated individually on the day of collection and on days 122 and each day of storage. After weighing, the height of the egg white was measured and the HU was calculated. To compare the means, the Tukey test was adopted with a significance level of 5% probability. There was no significant difference for weight and color, only between height and HU with 20 days of storage. In all treatments, the pH of the white and yolk increased during storage. This demonstrates the exposure of prolonged washed eggs at room temperature, increasing the HU, harming the internal exposure and interfering with the quality of the product for a prolonged price. Thus, under the verification conditions verified in the city of Manaus-AM, it is concluded that the aircraft extends the validity time and quality of the eggs.