oaioai:doaj.org/article:544f5e7f12ea4761a1abbc762f0f96f0

Avaliação química e sensorial de ovos obtidos por diferentes tratamentos Chemical and sensorial evaluation of eggs obtained by different production systems

Abstract

Os ovos estão entre os produtos mais importantes economicamente no país, e sua maneira de produção apresenta diferentes opções. A pesquisa teve por objetivo avaliar, química e sensorialmente, ovos obtidos pela forma tradicional, semi-orgânica e orgânica. Foram coletados 144 ovos convencionais brancos e vermelhos, semi-orgânicos e orgânicos, nos locais de produção. As análises químicas de composição centesimal e minerais foram realizadas. O teor de retinol, alfa e beta caroteno foi determinado por cromatografia líquida de alta eficiência. Foram realizados teste hedônico e teste de ordenação. O delineamento experimental foi em blocos completos casualizados. Foi realizado teste de Tukey (p Eggs are a very important economic product for the country and the production system presents different options. The research had the objective of evaluating, chemically and sensorially, eggs from traditional, semi-organic and organic systems. One hundred and forty four white and red traditional, semi-organic and organic eggs were collected at their production site. Chemical analyses of proximal composition and minerals were carried out. Retinol, alpha and beta carotene contents were determined by high performance liquid chromatography. Hedonic and ordination tests were carried out. The experimental design was in complete random blocks. Results were submitted to Tukey (p < 0.05) and chi-square tests. Chemical analyses did not exhibit differences for water, ash, carbohydrate and iron, however there were differences (p < 0.05) for protein, lipids, calcium and magnesium. Retinol contents did not present significant differences and alpha and beta carotene were not detected. Cholesterol contents presented significant differences, but the sensory analysis did not. Hence, the production system alters protein, lipid, magnesium, calcium and cholesterol contents, but does not alter vitamin A and sensorial characteristics

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oaioai:doaj.org/article:544f5e7f12ea4761a1abbc762f0f96f0Last time updated on 12/18/2014

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