Resumo

ESTRADA, Mónica M; GALEANO, Luis F; HERRERA, Márgela R  e  RESTREPO, Luis F. Effect of temperature and turning during storage on egg quality commercial. Rev Colom Cienc Pecua [online]. 2010, vol.23, n.2, pp.183-190. ISSN 0120-0690.

From a sanitary and nutritional point of view the egg is one of the most complete foods, however once outside of the hen its' properties begin to deteriorate. Several authors agree that in time and especially at a room temperature (24 ºC), the initial quality decreases up to its disappearance at 3-4 weeks. The current study consisted of the assesment of two conservation methods for the eggs. The eggs were stored at room temperature (23 ºC) in the first method and in the second at a refrigerating temperature (4 ºC). Both conservation methods were submitted to egg manipulation which consisted of turning over or not the experimental units. 192 eggs were used with 32 replicas per treatment. For the statistic analysis the completely randomized experimental classification design was used in a factorial arrangement of 2² with a fixed balanced effect, with an interactive effect over the time where each particular analysis took place for every period and between periods. The MANOVA technique was used with orthogonal canonic contrasts to determine by the method of maximum verisimilitude the dimensionality where the effects of the treatments are compared. In order to prove the parameters of internal quality in regards to the yolk index (YI) and Haugh units (HU), albumin was measured in terms of height and the yolk was measured in height and diameter at 0, 10 and 20 days of storage of the experimental units. The experiment presented highly significant differences (p<0.001) between the conservation environments, however in the turned over and not turned over treatments no significant differences were found (p<0.05). The conservation method that proved best results during the whole evaluation period over egg quality YI and HU was the refrigeration. In conclusion, this essay confirms the importance that temperature has over the storage and preservation of egg quality.

Palavras-chave : albumin; haugh units; yolk index.

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