Keywords
Gallus gallus domesticus
Shelf time
How to Cite
Abstract
Introduction: The increase in demand for eggs produced in alternative systems - such as free-range eggs - and the lack of specific regulations for their conservation, encourages the development of research aimed at guaranteeing the quality of these foods. Objective: Evaluate the internal quality of free-range eggs sold in open-air markets and supermarkets in Alfenas – MG, stored at room temperature for 30 days. Methods: The eggs were distributed in a completely randomized design, in a 2x5 factorial scheme, with two commercial establishments (supermarket and open-air markets) and five storage periods (one, eight, 15, 22, and 29 days) totaling 10 treatments with 6 replications (egg) each. The variables analyzed were Haugh unit (HU), weight (g), weight loss (WL%), percentage of albumen (%A), yolk (%y) and shell (%S), yolk index (YI) and albumen (AI), yolk pH and shell color (SC) and yolk (YC). Results: Eggs from the open-air market had a higher weight (g) than eggs from the supermarket (p<0.05). Eggs obtained from the supermarket showed higher values (p<0.05) of SC, WL%, HU, YC, yolk pH, and %S. Reduction in HU (p<0.05) and YI (p<0.05) was observed with the duration of the storage period. Conclusion: Considering the Haugh unit, free-range eggs sold in supermarkets were of higher quality than eggs sold in open-air markets. However, storage conditions determine the internal quality of the product, so when at room temperature it is not recommended to store free-range eggs for a period longer than eight days.
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