| Autor: |
Gabriel da Silva Oliveira, Concepta McManus, Cristiane Batista Salgado, Paula Gabriela da Silva Pires, Heloisa Alves de Figueiredo Sousa, Edilsa Rosa da Silva, Vinícius Machado dos Santos |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
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| Zdroj: |
Animals, Vol 13, Iss 13, p 2123 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2076-2615 |
| DOI: |
10.3390/ani13132123 |
| Popis: |
This study evaluated the microbiological and internal quality of quail eggs stored for 21 days at room temperature (29.53 ± 1.36 °C) after being coated with green banana flour and Tahiti lemon essential oil (GBF/TAH). One hundred and sixty-two quail eggs were equally distributed into three treatments: (1) uncoated eggs, (2) eggs coated with green banana flour (GBF), and (3) eggs coated with GBF/TAH. The Haugh unit (HU) of the eggs was significantly lower in the third week for uncoated eggs (70.94 ± 1.63, grade A) compared to eggs coated with GBF/TAH (81.47 ± 2.38, grade AA). On the 21st day of storage, the eggs coated with GBF/TAH had significantly lower total counts of aerobic mesophilic bacteria in the shell and egg contents compared to the other treatments. GBF/TAH coating is an effective blending approach to reduce the microbial load of the shell and egg contents and preserve the sensory and internal quality of the eggs. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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