日本鹌鹑蛋贮存时间和温度对蛋品质的影响

Q3 Agricultural and Biological Sciences
Débora Cristine de Oliveira Carvalho, Kilvia Ramila Barros Nunes, Glayciane Costa Gois, Elenice Andrade Moraes, Rita de Cássia Gonçalves-Gervásio, Mônica Cristina Rezende Zuffo Borges, Rafael Torres de Souza Rodrigues, Claudson Oliveira Brito
{"title":"日本鹌鹑蛋贮存时间和温度对蛋品质的影响","authors":"Débora Cristine de Oliveira Carvalho, Kilvia Ramila Barros Nunes, Glayciane Costa Gois, Elenice Andrade Moraes, Rita de Cássia Gonçalves-Gervásio, Mônica Cristina Rezende Zuffo Borges, Rafael Torres de Souza Rodrigues, Claudson Oliveira Brito","doi":"10.4025/actascianimsci.v45i1.61040","DOIUrl":null,"url":null,"abstract":"The objective was to evaluate the quality of Japanese quail eggs stored at room temperature (26.8ºC) and under refrigeration (10.9ºC), for different storage periods (0; 5; 10; 15; 20; 25 and 30 days). A total of 196 quail eggs were assigned to different treatments in a factorial arrangement of 2 (temperatures) x 7 (storage periods), with 3 replications and 4 eggs per experimental unit. Data were subjected to regression analysis of parameters as a function of storage time at room temperature and under refrigeration. There was a reduction in egg weight, albumen weight and height, yolk height and egg yolk index with increasing storage period as a function of temperatures (p < 0.05). Eggs at room temperature showed a reduction in albumen index, while eggs under refrigeration showed a quadratic behavior (p < 0.05). Storage days promoted a quadratic response in albumen and yolk pH (p < 0.05) of eggs at room temperature. Eggs at room temperature floated from the 15th day of storage. When stored at room temperature, quail eggs show a sharp decrease in internal quality during storage for up to 30 days. Refrigerated storage is recommended.","PeriodicalId":7149,"journal":{"name":"Acta Scientiarum. Animal Sciences","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Quality of Japanese quail eggs according to different storage periods and temperatures\",\"authors\":\"Débora Cristine de Oliveira Carvalho, Kilvia Ramila Barros Nunes, Glayciane Costa Gois, Elenice Andrade Moraes, Rita de Cássia Gonçalves-Gervásio, Mônica Cristina Rezende Zuffo Borges, Rafael Torres de Souza Rodrigues, Claudson Oliveira Brito\",\"doi\":\"10.4025/actascianimsci.v45i1.61040\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The objective was to evaluate the quality of Japanese quail eggs stored at room temperature (26.8ºC) and under refrigeration (10.9ºC), for different storage periods (0; 5; 10; 15; 20; 25 and 30 days). A total of 196 quail eggs were assigned to different treatments in a factorial arrangement of 2 (temperatures) x 7 (storage periods), with 3 replications and 4 eggs per experimental unit. Data were subjected to regression analysis of parameters as a function of storage time at room temperature and under refrigeration. There was a reduction in egg weight, albumen weight and height, yolk height and egg yolk index with increasing storage period as a function of temperatures (p < 0.05). Eggs at room temperature showed a reduction in albumen index, while eggs under refrigeration showed a quadratic behavior (p < 0.05). Storage days promoted a quadratic response in albumen and yolk pH (p < 0.05) of eggs at room temperature. Eggs at room temperature floated from the 15th day of storage. When stored at room temperature, quail eggs show a sharp decrease in internal quality during storage for up to 30 days. Refrigerated storage is recommended.\",\"PeriodicalId\":7149,\"journal\":{\"name\":\"Acta Scientiarum. Animal Sciences\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-08-11\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Acta Scientiarum. Animal Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.4025/actascianimsci.v45i1.61040\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Acta Scientiarum. Animal Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4025/actascianimsci.v45i1.61040","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0

摘要

目的是评价日本鹌鹑蛋在常温(26.8ºC)和冷藏(10.9ºC)下不同贮存期(0;5;10;15;20;25和30天)。试验选用196枚鹌鹑蛋,按2(温度)× 7(贮存期)的阶乘安排,3个重复,每个实验单元4枚蛋。对数据进行了参数回归分析,作为室温和冷藏下储存时间的函数。随着贮藏时间的延长,蛋重、蛋白重、蛋白高、蛋黄高和蛋黄指数均随温度的升高而降低(p <0.05)。鸡蛋在室温下表现为蛋白指数降低,而在冷藏下表现为二次型行为(p <0.05)。贮藏天数促进了蛋白和蛋黄pH的二次响应(p <0.05)。室温下的鸡蛋从储存的第15天开始浮动。当鹌鹑蛋在室温下储存时,在长达30天的储存期间,鹌鹑蛋的内部质量急剧下降。建议冷藏储存。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Quality of Japanese quail eggs according to different storage periods and temperatures
The objective was to evaluate the quality of Japanese quail eggs stored at room temperature (26.8ºC) and under refrigeration (10.9ºC), for different storage periods (0; 5; 10; 15; 20; 25 and 30 days). A total of 196 quail eggs were assigned to different treatments in a factorial arrangement of 2 (temperatures) x 7 (storage periods), with 3 replications and 4 eggs per experimental unit. Data were subjected to regression analysis of parameters as a function of storage time at room temperature and under refrigeration. There was a reduction in egg weight, albumen weight and height, yolk height and egg yolk index with increasing storage period as a function of temperatures (p < 0.05). Eggs at room temperature showed a reduction in albumen index, while eggs under refrigeration showed a quadratic behavior (p < 0.05). Storage days promoted a quadratic response in albumen and yolk pH (p < 0.05) of eggs at room temperature. Eggs at room temperature floated from the 15th day of storage. When stored at room temperature, quail eggs show a sharp decrease in internal quality during storage for up to 30 days. Refrigerated storage is recommended.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Acta Scientiarum. Animal Sciences
Acta Scientiarum. Animal Sciences Agricultural and Biological Sciences-Food Science
CiteScore
1.60
自引率
0.00%
发文量
45
审稿时长
9 weeks
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信