Viscosity of egg white from hens of different strains fed with commercial and natural additives

Food Science and Technology (Campinas)

Fernanda Papa Spada²  Érika Maria Roel Gutierrez¹  Miriam Coelho De Souza¹  Solange Guidolin Canniatti Brazaca²  Dayane Elizabeth Aoqui Lemes¹  Flávia Salgado Fischer¹  Antonio Augusto Domingos Coelho¹  Vicente José Maria Savino¹ 

[1] ,University of São Paulo Food and Nutrition of the Luiz de Queiroz Agriculture School Department of AgroindustryPiracicaba SP ,Brazil

关键词: strain;    egg;    foam formation;    foam stability;    pH;    albumen height;    linhagens;    ovo;    formação de espuma;    estabilidade da espuma;    pH;    altura do albúmen;   

DOI  :  10.1590/S0101-20612012005000017

来源: SciELO

【 摘 要 】

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.

【 授权许可】

CC BY   
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