Effects of rice protein coating enriched with essential oils on internal quality and shelf life of eggs during room temperature storage
| Autor: | Paula Gabriela da Silva Pires, Ines Andretta, G. S. Machado, Patricia Daniela da Silva Pires, Priscila de Oliveira Moraes, Liris Kindlein, Aline Fernanda Rodrigues Leuven, Carolina Haubert Franceschi |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
food.ingredient
Ovos Eggs Thymus vulgaris Phytochemicals Storage Shelf life Plant Proteins Dietary storage Revestimento 03 medical and health sciences Animal science food Óleos essenciais Yolk Copaiba Oils Volatile copaíba Animals Temperatura ambiente Haugh unit Proteína de arroz 030304 developmental biology lcsh:SF1-1100 Thymo 0303 health sciences biology Chemistry 0402 animal and dairy science Melaleuca alternifolia Oryza 04 agricultural and veterinary sciences General Medicine Processing and Products biology.organism_classification phytochemicals 040201 dairy & animal science Copaifera langsdorffii Copaíba Vida de prateleira Food Storage Rice protein Qualidade dos alimentos Animal Science and Zoology tea tree lcsh:Animal culture Chickens thymo Tea tree |
| Zdroj: | Repositório Institucional da UFRGS Universidade Federal do Rio Grande do Sul (UFRGS) instacron:UFRGS Poultry Science Poultry Science, Vol 99, Iss 1, Pp 604-611 (2020) |
| Popis: | The effectiveness of rice protein coatings enriched with essential oils on maintaining interior quality of fresh eggs was evaluated during storage at 20°C for 6 wk. Egg quality was assessed by weight loss, Haugh unit (HU), albumen pH, and yolk index (YI) in uncoated eggs (control treatment) and eggs coated with rice protein concentrate at 8% enriched or not with different essential oils (1%): tea tree (Melaleuca alternifolia), copaíba (Copaifera langsdorffii), or thymo (Thymus vulgaris). The HU and YI were higher in coated eggs (P < 0.001). Data were submitted to variance analysis, and the statistical models included the effects of treatments (coating types), storage periods (weeks), and interaction (treatments by storage periods). Weight loss increased (P < 0.001) during long-term storage. Uncoated eggs showed the highest weight loss (5.43%), whereas coatings of rice protein alone (4.23%) or enriched with tea tree (4.10%), copaíba (3.90%), and thymo (4.08%) solutions were effective in preventing weight lost (P < 0.001). The coating use preserved the internal quality of the eggs for up to 3 wk longer than uncoated eggs in terms of HU, YI, and pH. Uncoated eggs had the worst (P < 0.001) HU (58.46), albumen pH (9.48), and YI (0.33) after 6 wk of storage. In conclusion, the use of coatings based on rice protein concentrate enriched with different essential oils influences the internal quality of eggs during storage and may be an effective alternative for increasing the shelf life of commercial eggs. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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