Avaliação da qualidade de ovos brancos comercializados na cidade de Dois Vizinhos – PR

Abstract

This study aimed to evaluate the internal and external quality of white eggs marketed in the city of Dois Vizinhos, developed in the Laboratory of Plant Physiology of the Universidade Tecnológica Federal do Paraná (UTFPR) - Campus Dois Vizinhos. Egg weight, shell thickness and weight, yolk color, albumen weight and height, percentage of yolk, albumen and shell and Haugh Unit (HU) of 216 medium white eggs, with average weight between 50 and 65g, were evaluated. of three commercial brands (A, B, C) and 72 replications per treatment designed in completely randomized blocks. The obtained results were submitted to the comparison of means by the Tukey test (0.05%). A significant difference was observed between treatments when submitted to the comparison of means by the Tukey test (0.05%), in all parameters evaluated, except for albumen height. We conclude that the eggs made available to consumers in the city of Dois Vizinhos presented minimum required qualities. Several factors can affect the quality of eggs sold, especially refrigeration and shelf life are factors that we must pay attention to at the time of purchase, opting for supermarkets that make these products available in the right places so that they can maintain the quality of the product for a longer period.