Oliveira Gabriel da Silva, McManus Concepta, Salgado Cristiane Batista, Pires Paula Gabriela da Silva, de Figueiredo Sousa Heloisa Alves, da Silva Edilsa Rosa, Dos Santos Vinícius Machado
Faculty of Agronomy and Veterinary Medicine, University of Brasília, Brasília 70910-900, Brazil.
Laboratory of Geosciences and Human Sciences, Federal Institute of Brasília-Campus Brasília, Brasília 70830-450, Brazil.
Animals (Basel). 2023 Jun 27;13(13):2123. doi: 10.3390/ani13132123.
This study evaluated the microbiological and internal quality of quail eggs stored for 21 days at room temperature (29.53 ± 1.36 °C) after being coated with green banana flour and Tahiti lemon essential oil (GBF/TAH). One hundred and sixty-two quail eggs were equally distributed into three treatments: (1) uncoated eggs, (2) eggs coated with green banana flour (GBF), and (3) eggs coated with GBF/TAH. The Haugh unit (HU) of the eggs was significantly lower in the third week for uncoated eggs (70.94 ± 1.63, grade A) compared to eggs coated with GBF/TAH (81.47 ± 2.38, grade AA). On the 21st day of storage, the eggs coated with GBF/TAH had significantly lower total counts of aerobic mesophilic bacteria in the shell and egg contents compared to the other treatments. GBF/TAH coating is an effective blending approach to reduce the microbial load of the shell and egg contents and preserve the sensory and internal quality of the eggs.
本研究评估了用绿香蕉粉和大溪地柠檬精油（GBF/TAH）包被后在室温（29.53±1.36℃）下储存21天的鹌鹑蛋的微生物学和内部品质。162枚鹌鹑蛋被平均分为三组处理：（1）未包被的蛋，（2）用绿香蕉粉（GBF）包被的蛋，以及（3）用GBF/TAH包被的蛋。与用GBF/TAH包被的蛋（哈氏单位81.47±2.38，AA级）相比，未包被的蛋在储存第三周时哈氏单位（HU）显著更低（70.94±1.63，A级）。在储存第21天时，与其他处理相比，用GBF/TAH包被的蛋的蛋壳和蛋内容物中的需氧嗜温菌总数显著更低。GBF/TAH包被是一种有效的混合方法，可减少蛋壳和蛋内容物的微生物负荷，并保持蛋的感官和内部品质。
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