Efeitos do armazenamento nos parâmetros físicoquímicos e resistência à Salmonella Enteritidis em ovos de ema (Rhea americana)
The egg is an animal product with excellent nutritional value used in human food. The Ema (Rhea americana) is an animal of the Brazilian wildlife with potential to produce eggs that differ from other species in its microbiological resistance and percentages of nutrients. In order to obtain informati...
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| Formato: | tesis de maestría |
| Estado: | Versión publicada |
| Fecha de publicación: | 2014 |
| País: | Brasil |
| Recursos: | Universidade Federal de Goiás (UFG) |
| Repositorio: | Repositório Institucional da UFG |
| Idioma: | portugués |
| OAI Identifier: | oai:repositorio.bc.ufg.br:tede/4266 |
| Acesso em linha: | http://repositorio.bc.ufg.br/tede/handle/tede/4266 |
| Access Level: | acceso abierto |
| Palavra-chave: | Composição centesimal Qualidade ovo Ratita Reologia Rhea Egg quality Trade of eggs Ratite Nandu Rheology ZOOTECNIA::PRODUCAO ANIMAL |
| Resumo: | The egg is an animal product with excellent nutritional value used in human food. The Ema (Rhea americana) is an animal of the Brazilian wildlife with potential to produce eggs that differ from other species in its microbiological resistance and percentages of nutrients. In order to obtain information about the chemical composition, resistance to Salmonella Enteritidis, and appropriate forms of storage for preservation of quality, were evaluated five lots of eggs from emus to assess quality in periods of seven , 14 , 21, 28 and 35 days of storage at refrigeration temperature , and three lots on 10 , 20 and 30 days to contamination of Salmonella Enteritidis. According to the results, it can be concluded that the internal quality changes with storage time, remaining viable up to 21 days of storage. The fractions of the egg change with protein degradation, and significant reduction in quality values, expressed in Haugh Unit. The eggs had high resistance to contamination by salmonella Enteritidis in all storage periods. Protein fractions of white and yolk and rheological parameters show differences from chicken egg, providing information to appropriate use of these products by the industry. |
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