Viscosity of egg white from hens of different strains fed with commercial and natural additives
Contribuinte(s) |
UNIVERSIDADE DE SÃO PAULO |
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Data(s) |
04/11/2013
04/11/2013
2012
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Resumo |
Yolk color and egg white (albumen) cleanliness and viscosity are important parameters by which consumers judge the quality of eggs. This study aimed to investigate changes in albumen viscosity during storage of eggs for up to 36 days from two different commercial laying hen strains (Carijo Barbada and Isa Brown) fed a diet containing annatto (1.5 and 2.0%) or a synthetic additive without synthetic colorants (control). Analyses of humidity, albumen height, pH, viscosity, foam formation, and stability were carried out on eggs. Carijo Barbada strain had smaller albumen, lower humidity and higher egg white viscosity than Isa Brown strain; however, with storage, viscosity lowered significantly on both strains. Initially, the addition of 2.0% of annatto or a synthetic additive increased viscosity in both strains, but with storage only the control maintained longer viscosity. Lower viscosity did not change foam density and stability. |
Identificador |
Ciênc. Tecnol. Aliment., v. 32, n. 1, p. 47-51, 2012 0101-2061 http://www.producao.usp.br/handle/BDPI/38807 10.1590/S0101-20612012005000017 http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612012000100007&lng=en&nrm=iso&tlng=en |
Idioma(s) |
eng |
Publicador |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
Relação |
Food Science and Technology (Campinas) |
Direitos |
openAccess |
Palavras-Chave | #strain #egg #foam formation #foam stability #pH #albumen height #linhagens #ovo #formação de espuma #estabilidade da espuma #pH #altura do albúmen |
Tipo |
article original article |