Artículos de revistas
Viscosity of egg white from hens of different strains fed with commercial and natural additives
Viscosidade da clara de ovo proveniente de poedeiras de diferentes espécies com aditivos comerciais e naturais
Fecha
2012Registro en:
Ciênc. Tecnol. Aliment., v. 32, n. 1, p. 47-51, 2012
0101-2061
10.1590/S0101-20612012005000017
Autor
Spada, Fernanda Papa
Gutierrez, Érika Maria Roel
Souza, Miriam Coelho de
Brazaca, Solange Guidolin Canniatti
Lemes, Dayane Elizabeth Aoqui
Fischer, Flávia Salgado
Coelho, Antonio Augusto Domingos
Savino, Vicente Jose Maria
Institución
Resumen
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.