Abstract
The objective of this experiment was to study yolk pigmentation stability in omega 3 (ω-3) enriched eggs stored under different temperatures in zeaxanthin equivalent (by using visible light spectrophotometer) and visual score (with values obtained by yolk color fan) and to verify the correlation among those methodologies. Three hundred big eggs from Isa Brown hens were distributed into two lots each one containing 150 eggs, stored at room temperature (26.5ºC) or under refrigeration (7.9ºC) for 35 days. It was used a completely randomized design in a 2 × 6 factorial arrangement (storage temperature × storage period). Pigmentation observed with the yolk color fan was steady during the experiment period when eggs were kept under refrigeration and it reduced when stored at room temperature. At spectrophotometric quantification, carotenoids decreased in both temperatures studied. There is a high correlation between the methods of analysis for eggs stored at room temperature and for eggs stored under refrigeration as well, but this correlation is sharper when eggs are stored under refrigeration.
Highlights
The pigment found in egg yolk determines the acceptability of the product by the consumer who prefers yellow-orange egg yolk
The objective of this experiment was to evaluate the stability of the pigmentation of yolks of ω-3 enriched eggs stored under different temperatures by using zeaxanthin equivalent and visual score and to verify the correlation among those methods
Santos et al (2009), studying the effect of temperature and storage in eggs, observed that the yolks of eggs kept at room temperature, regardless of storage time, had fewer pigmentation compared to yolks of eggs stored under refrigeration, which differs from that observed in this study, that showed no significant difference (P>0.05) among the temperatures studied
Summary
The pigment found in egg yolk determines the acceptability of the product by the consumer who prefers yellow-orange egg yolk. Even the processes of harvesting and milling of corn may compromise the amount of these pigments and impair the absorption and deposition of carotenoids by birds in body tissues, especially egg yolk (El Boushy & Raterink, 1992). The objective of this experiment was to evaluate the stability of the pigmentation of yolks of ω-3 enriched eggs stored under different temperatures by using zeaxanthin equivalent (using visible light spectrophotometer) and visual score (with values obtained by yolk colour fan) and to verify the correlation among those methods
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