Resumo

ROSSETO, Hallynnee H et al. Analysis of the Quality of Eggs Available in the Supermarkets and Stored at Different Temperatures. Rev. cienc. tecnol. [online]. 2018, n.29, pp.45-49. ISSN 1851-7587.

The aim of this study was to analyze the quality of commercial eggs (white or brown color) by means of the production rates, egg mass, albumen, yalk and shells and relationship albumen/gem), geometric parameters and the “Haugh” unit during storage at 7 and 25° C for 7 days. Eggs stored at 25° C showed lower density, indicating faster aging. The white variety eggs had better quality, regardless of storage temperature, which suggests the most recent position. The eggs evaluated for this study were of good quality and the storage temperature had no significant influence on production rates, geometrical parameters and the Haugh unit for 7 days of storage.

Palavras-chave : Eggs; Quality; Physical Parameters; Haugh Unit.

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