Caracteristicas fisico-quimicas e microbiológicas de ovos de codorna conservados na forma de picles

Abstract

Trying to increase the conservation time and the salt and acid penetration in the quail eggs pickles, seven different solution have been fasted: A (60% vinegar, 8% NaCl); B (40% vinegar, 8% NaCl); C (20% vinegar, 0.3% citric acid, 8% NaCl); D (20% vinegar, 0.3% citric acid, 5% NaCl); E (2% acetic acid, 0.3% citric acid, 5% NaCl,); F (2% acetic acid, 0.3% citric acid, 5% NaCl, 0.02% sodium benzoate) e G (0.4% acetic acid, 0.3% citric acid, 5% NaCl). Analysis had bean made for pH, titulable acidity, total chlorets, eggs lost of weight, at the intervals: 2, 7, 14, 21 and 28 days. All the results were signifi cantly infl uenced since a day before the beginning of the experiment. On the product, the initial pH was reduced in the yolk and white, only the solution G, presented pH values above 4.5. For the total chlorets, the treat ment A, B and C shown a higher percentage (p<0,001) than the other treatments. The conserves had promoted signifi cant changes from 2 days, the solutions with larger percentages of acidity and pH minor has provided to stability and smaller better development of microorganism mesophill. The solutions D, E and F were in better general physical-chemical and microbiological conservation of quail eggs in the form of pickles.