INCLUSION OF Spirulina (Arthrospira) platensis IN EGG COATINGS AND THE EFFECT ON THE CONSERVATION OF QUALITY ATTRIBUTES

• Grant number: 24/14725-1
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: December 01, 2024
• End date: November 30, 2025
• Field of knowledge: Agronomical Sciences - Veterinary Medicine - Products of Animal Origin Inspection
• Principal Investigator: Thiago Luís Magnani Grassi
• Grantee: Anne Caroline da Paixão Montanha
• Host Institution: Faculdade de Ciências Agrárias. Universidade do Oeste Paulista (UNOESTE). Campus de Presidente Prudente. Presidente Prudente , SP, Brazil

Abstract

Egg conservation methods must be developed seeking the benefits for the product and, therefore, the improvement of the current methods used and the association of methods are necessary. The increase in the action of coating eggs with mineral oil can be obtained when natural antioxidants are added, as a Spirulina (Arthrospira) platensis biomass. The aim of this project is to evaluate the effect of coating with mineral oil with the inclusion of S. platensis biomass in different concentrations, on the quality attributes of eggs stored for up to 45 days. The experimental design will be completely randomized, with an initial analysis of fresh eggs (day 0) and 15, 30 and 45 days of storage under different storage conditions. The treatments will consist of: T1 - without coating and at room temperature; T2 - coated with mineral oil and at room temperature; T3 - uncoated and refrigerated; and four other treatments at room temperature with mineral oil coating plus increasing concentrations (T4 - 0.25%; T5 - 0.50%; T6 - 0.75% and T7 - 1.0%) of S. platensis. Each treatment will have 4 replications, with each replication containing 50 experimental units, reaching 200 eggs per treatment; in total, 1400 eggs will be used. The eggs will be subjected to sensory analysis and the other parameters that will be evaluated include: egg weight loss (%), moisture and pH of the yolk and white, Haugh units (HU) of the white, yolk index (GI) and oxidation yolk lipid. All analyzes will be carried out during all storage periods. After normality testing, the results will be subjected to analysis of variance and the means will be compared using the Tukey test, with 5% significance. For quantitative data, regression analyzes will be carried out for each treatment with different days of storage. Sensory analysis will be evaluated by the Friedman test, using a significance level of 5%, with the aid of the Simes-Hochberg test.