Estabelecimento da vida útil de ovo de codorna em conserva
Coturniculture has been solidified in the Brazilian poultry market. Over recent years, this activity has registered progress in the commercialization of products such as eggs, meat, matrices and manure. Egg production is the biggest highlight in quail farming products, since Brazil is the second lar...
| Autor principal: | Marchiori, Priscila |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2023
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/30594 |
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| Resumo: |
Coturniculture has been solidified in the Brazilian poultry market. Over recent years, this activity has registered progress in the commercialization of products such as eggs, meat, matrices and manure. Egg production is the biggest highlight in quail farming products, since Brazil is the second largest producer of quail eggs in the world. The trend of ready-to-eat products together with the increase in egg production has resulted in other forms of conservation, with canned eggs gaining greater visibility. This present study aims to establish the shelf life of quail eggs in traditional preservation, wine preservation and a smoky flavor preservation, by accelerated tests. Analyzes of pH, titratable acidity, color, drained solids and microbiological (Salmonella sp, thermotolerant coliforms, coagulase positive Staphylococcus) were performed during 168 days of storing. The microbiological results at the three temperatures 5ºC, 25ºC and 40 ° C during the storage time, met the limits established by the legislation. They showed that the heat treatment applied and the pH of the preserve were efficient in preserving the traditional quail egg preservation, with the wine preservation and the smoky flavor one. For the physicochemical analysis, it was possible to observe that the parameters of pH, titratable acidity, color and the drained solids showed changes with the variation of time and temperature. However, the characteristics that influenced the quality were the pH and the color. Regression analysis was performed, in which the first-order Arrhenius model presented the best fit. The shelf life estimate for the pH and the whiteness index (𝑊𝐼) parameters presented a kinetic model of adjustment that allowed us to reliably estimate the storage time of the different types of preserves, the wine was 247.99 days, the smoked flavor 111.10 days and traditional 337.79 days. |
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