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(Reference retrieved automatically from SciELO through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Chemical and sensorial evaluation of eggs obtained by different production systems

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Author(s):
Elisa Miyuki Mizumoto [1] ; Solange Guidolin Canniatti-Brazaca [2] ; Flávia Maria Vasques Farinazzi Machado [3]
Total Authors: 3
Affiliation:
[1] Universidade de São Paulo. Escola Superior de Agricultura 'Luiz de Queiroz'. Departamento de Agroindústria, Alimentos e Nutrição - Brasil
[2] Universidade de São Paulo. Escola Superior de Agricultura 'Luiz de Queiroz'. Departamento de Agroindústria, Alimentos e Nutrição - Brasil
[3] Universidade de São Paulo. Escola Superior de Agricultura 'Luiz de Queiroz'. Departamento de Agroindústria, Alimentos e Nutrição - Brasil
Total Affiliations: 3
Document type: Journal article
Source: FOOD SCIENCE AND TECHNOLOGY; v. 28, n. 1, p. 60-65, 2008-03-00.
Abstract

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. (AU)