Banca de DEFESA: KELY PRISSILA SARAIVA CORDOVIL

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : KELY PRISSILA SARAIVA CORDOVIL
DATE: 30/06/2022
TIME: 16:30
LOCAL: Sala virtual Google meet
TITLE:

QUALITY ANALYSIS OF EGGS SOLD IN THE MUNICIPALITY OF SANTARÉM/PA

KEY WORDS:

storage time,free range eggs, conventional eggs, health status, chemical composition.

PAGES: 57
BIG AREA: Ciências Biológicas
AREA: Biotecnologia
SUMMARY:

The objective of this study was to evaluate the storage time on the physical-chemical quality of eggs from the conventional and free-range systems, marketed in the municipality of Santarém. The experiment was conducted in the Laboratory of Technological Nucleus of Bioactives (NTB), located in the Unit Tapajós, Campus Santarém, in partnership with the laboratory of Bramatology and Microbiology. We used 150 eggs from the conventional production system and 150 eggs from the free-range system. The experimental design used was entirely randomized (DIC), in a 2x4 factorial scheme, with two production systems (conventional and free-range). The samples were stored at a temperature of approximately 4ºC and evaluated in four storage periods (0, 7, 14 and 21 days). The variables evaluated were: egg weights (g), specific gravity (g mL-1), Haugh unit, yolk index (g), percentage of yolk (%), albumen (%) and shells (%), pH of yolk and albumen. Bromatological (dry matter, mineral matter, crude protein and ether extract) and microbiological (E. coli, Staphylococcus aureus, Salmonella Shigella, total mesophilic heterotrophic bacteria) analyses were also performed. The data were tabulated and submitted to analysis of variance using the Bioestat 5.0 computer program. The statistical test used to analyze the quality aspects of the eggs was the Tukey test at a 5% significance level. The variable egg weight was significant (p<0.05), for commercial eggs evaluated on day 21, showing a reduction of 5.07 g when compared to day 0. The best results for albumen height, Haugh unit, yolk and albumen percentage, shell weight were observed for eggs produced in the free-range system, i.e., there was no statistical difference (p>0.05), remaining constant according to storage time. For the variables shell thickness and shell percentage the commercial eggs did not differ (p>0.05), remaining constant. Regarding pH, both presented outside the ideal established for fresh eggs, yolk 6.0 and albumen 6.6, even the eggs evaluated at day 0. The eggs from the conventional system presented the worst results for internal quality. It can be concluded that the quality of eggs from the conventional and free range production systems, depending on the variable analyzed can remain constant according to the storage time. However, according to the Haugh Unit, which is a measure of internal quality of a chicken egg, it can be inferred that the eggs from the free-range production system, based on the data of this study have better quality according to the storage used.

BANKING MEMBERS:
Presidente - 1770373 - PAULO SERGIO TAUBE JUNIOR
Interno - 1835418 - KEDSON ALESSANDRI LOBO NEVES
Interna - 1550049 - ANDREA KRYSTINA VINENTE GUIMARAES