Identidade e qualidade de ovos submetidos a diferentes condições de sanitização, temperatura e períodos de armazenamento

Abstract

The objective was to evaluate the effect of sanitization, temperature and storage period on the physical and microbiological quality of chicken eggs produced in the municipality of Itaberaí, Goiás, Brazil. The eggs were purchased from a hatchery breeder of the lines Hisex White and Hisex Brown, aged between 65 and 70 weeks, which were raised in a single aviary using a manual system and consumed the same feed for laying. Completely randomized design was used with two factorial arrangements, being: 2x5, which considered two storage locations and five storage times, with twenty-four eggs per repetition; 2x2, which considered two lines of laying and two procedures (washed and not washed), with ten repetitions. The physical and microbiological qualities of a total of 720 laying eggs of the lines Hisex White and Hisex Brown were analyzed. The data were subjected to analysis of variance, for the microbiological variables the Student's “t” test was used and for the physical variables the Tukey test at 5% significance was used, with the aid of the SISVAR statistical software. In the results it can be seen that there were no influences between the effects of time and temperature on egg weight and weight, thickness and resistance of the shell. The yolk color was significantly reduced up to 28 days of storage. The average height of albumen, Haugh Unit, quality standard, pH of the yolk and albumen showed that the eggs of the laying hens of the line Hisex White and Hisex Brown, aged between 65 and 70 weeks, when kept in a refrigerated environment with temperature of 5.24°C and humidity of 43.40%, for periods of 1, 7, 14, 21 and 28 days of storage, showed better quality compared to eggs kept without refrigeration, with temperature of 27.42°C and humidity of 64.31%. It was also observed that the washed eggs had a higher microbial quality of the shell surface than the unwashed ones, thereby reducing the risk of contamination of the egg content with Viable Optional Aerobic Mesophiles, Molds and Yeasts, Staphylococcus aureus, Escherichia coli and Enterobacteriaceae. Therefore, it is considered that the washing and storage procedure under the condition of refrigeration is effective for preserving the quality of eggs and effective for small and large producers of commercial eggs, thus ensuring consumer health.