Viscosity of egg white from hens of different strains fed with commercial and natural additives
2012
Spada, Fernanda Papa(University of São Paulo Food and Nutrition of the Luiz de Queiroz Agriculture School Department of Agroindustry) | Gutierrez, Érika Maria Roel(University of Piracicaba Faculty Heath Sciences Methodist) | Souza, Miriam Coelho de(University of Piracicaba Faculty Heath Sciences Methodist) | Brazaca, Solange Guidolin Canniatti(University of São Paulo Food and Nutrition of the Luiz de Queiroz Agriculture School Department of Agroindustry) | Lemes, Dayane Elizabeth Aoqui(University of Piracicaba Faculty Heath Sciences Methodist) | Fischer, Flávia Salgado(University of Piracicaba Faculty Heath Sciences Methodist) | Coelho, Antonio Augusto Domingos(University of São Paulo Luiz de Queiroz Agriculture School Department of Genetic) | Savino, Vicente José Maria(University of São Paulo Luiz de Queiroz Agriculture School Department of Genetic)
Portuguese. A coloração da gema, transparência e viscosidade da clara (albúmen) são parâmetros importantes que os consumidores consideram na avaliação dos ovos. O objetivo do estudo foi verificar as trocas que ocorrem na armazenagem por 36 dias em relação à viscosidade da clara de ovos produzidos por poedeiras de duas diferentes linhagens (Carijo Barbada eIsa Brown ), as quais receberam dietas contendo urucum (1,5 e 2,0%) ou aditivo sintético. Foram realizadas as análises de umidade, altura do albúmen, pH, viscosidade, formação e estabilidade da espuma. A linhagem Carijó Barbada apresentou menor quantidade de albúmen, menor umidade e maior viscosidade que a linhagem Isa Brown, entretanto, com a estocagem, a viscosidade diminuiu significativamente para ambas as linhagens. Inicialmente, a adição de 2,0% de urucum ou aditivo sintético foi suficiente para aumentar a viscosidade em ovos obtidos de ambas as linhagens, mas com a estocagem, somente o controle manteve maior viscosidade. A baixa viscosidade não interferiu na densidade e estabilidade da espuma.
Show more [+] Less [-]English. 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.
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