Registro fonte: Estabelecimento da vida útil de ovo de codorna em conserva

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...

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Autor principal:	Marchiori, Priscila
Formato:	Trabalho de Conclusão de Curso (Graduação)
Idioma:	Português
Publicado em:	Universidade Tecnológica Federal do Paraná 2023
Assuntos:	Codornas Ovos - Produção Ovos - Conservação Eggs - Preservation Eggs - Production Quails CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS
Acesso em linha:	http://repositorio.utfpr.edu.br/jspui/handle/1/30594
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id	riut-1-30594
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spelling	riut-1-305942023-02-18T06:07:11Z Estabelecimento da vida útil de ovo de codorna em conserva Establishment of shelf life of canned quail egg Marchiori, Priscila Lucchetta, Luciano Weber, Cleusa Ines Lucchetta, Luciano Dalmolin, Irede Angela Lucini Perin, Ellen Cristina Codornas Ovos - Produção Ovos - Conservação Eggs - Preservation Eggs - Production Quails CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS 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. A coturnicultura tem se solidificado no mercado de aves do Brasil. Nos últimos anos essa atividade registrou avanço na comercialização de produtos como ovos, carnes, matrizes e adubo. Sendo a produção de ovos o maior destaque entre os produtos da coturnicultura, já que o Brasil é o segundo maior produtor mundial de ovos de codorna. A tendência de produtos prontos para o consumo junto com o aumento de produção dos ovos resultou em outras formas de conservação, sendo que as conservas de ovos vêm ganhando maior visibilidade. O presente estudo objetiva estabelecer a vida útil de ovos de codorna em conserva tradicional, com vinho e sabor defumado, por testes acelerados. Foram realizadas análises de pH, acidez titulável, cor, sólidos drenados e microbiológicas (Salmonella sp, coliformes termotolerantes, Estafilococus coagulase positiva) durante 168 dias de armazenamento. Os resultados microbiológicos nas três temperaturas 5 ºC, 25 ºC e 40 ºC durante o tempo de estocagem, atenderam os limites estabelecidos pela legislação. Demostraram que o tratamento térmico aplicado e o pH da conserva foram eficientes na preservação do ovo de codorna tradicional, com vinho e sabor defumado. Para as análises físico-químicas foi possível observar que os parâmetros de pH, acidez titulável, cor, sólidos drenados apresentaram mudanças com a variação de tempo e temperatura. Porém, as características que influenciaram na qualidade foram pH e cor. Foi realizada a análise de regressão, na qual, o modelo Arrhenius de primeira ordem apresentou o melhor ajuste. A estimativa de vida útil para os parâmetros pH e índice de brancura 𝑊𝐼 apresentaram um modelo cinético de ajuste que permitiram estimar, de forma confiável, o tempo de armazenamento dos diferentes tipos de conserva, com vinho 247,99 dias, sabor defumada 111,10 dias e tradicional 337,79 dias. 2023-02-16T13:44:21Z 2023-02-16T13:44:21Z 2022-10-14 bachelorThesis MARCHIORI, Priscila. Estabelecimento da vida útil de ovo de codorna em conserva. 2022. Trabalho de Conclusão de Curso (Bacharelado em Engenharia de Alimentos) - Universidade Tecnológica Federal do Paraná, Francisco Beltrão, 2022. http://repositorio.utfpr.edu.br/jspui/handle/1/30594 por openAccess http://creativecommons.org/licenses/by-nc-nd/4.0/ application/pdf Universidade Tecnológica Federal do Paraná Francisco Beltrao Brasil Engenharia de Alimentos UTFPR
institution	Universidade Tecnológica Federal do Paraná
collection	RIUT
language	Português
topic	Codornas Ovos - Produção Ovos - Conservação Eggs - Preservation Eggs - Production Quails CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS
spellingShingle	Codornas Ovos - Produção Ovos - Conservação Eggs - Preservation Eggs - Production Quails CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::ENGENHARIA DE ALIMENTOS Marchiori, Priscila Estabelecimento da vida útil de ovo de codorna em conserva
description	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.
format	Trabalho de Conclusão de Curso (Graduação)
author	Marchiori, Priscila
author_sort	Marchiori, Priscila
title	Estabelecimento da vida útil de ovo de codorna em conserva
title_short	Estabelecimento da vida útil de ovo de codorna em conserva
title_full	Estabelecimento da vida útil de ovo de codorna em conserva
title_fullStr	Estabelecimento da vida útil de ovo de codorna em conserva
title_full_unstemmed	Estabelecimento da vida útil de ovo de codorna em conserva
title_sort	estabelecimento da vida útil de ovo de codorna em conserva
publisher	Universidade Tecnológica Federal do Paraná
publishDate	2023
citation	MARCHIORI, Priscila. Estabelecimento da vida útil de ovo de codorna em conserva. 2022. Trabalho de Conclusão de Curso (Bacharelado em Engenharia de Alimentos) - Universidade Tecnológica Federal do Paraná, Francisco Beltrão, 2022.
url	http://repositorio.utfpr.edu.br/jspui/handle/1/30594
_version_	1805452956457238528
score	10,814766

Estabelecimento da vida útil de ovo de codorna em conserva

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