Evaluation of stability of canned quail egg with organic sales and preservatives

Authors

  • Nidia Casas Fundación Universitaria Agraria de Colombia – UNIAGRARIA, Bogotá
  • Diana Moncayo Fundación Universitaria Agraria de Colombia – UNIAGRARIA, Bogotá
  • Sandra Cote Fundación Universitaria Agraria de Colombia – UNIAGRARIA, Bogotá
  • Alejandro Cárdenas Fundación Universitaria Agraria de Colombia – UNIAGRARIA, Bogotá
  • Leidy Espitia Fundación Universitaria Agraria de Colombia – UNIAGRARIA, Bogotá

DOI:

https://doi.org/10.17268/sci.agropecu.2016.03.10

Keywords:

Arrehenius, Coturnix coturnix, citric acid, malic acid, salts

Abstract

The quail egg is a product with high nutritional value, their shelf life is short, and is widely used in the meat products industry, by the above, a product ready to eat becomes a good alternative. The aim of this work was to evaluate the effect of salts and organic acids on the stability of canned quail egg during storage. The project was divided into two phases, the first effect of a combination of salts (NaCl and KCl) in three concentrations (2, 3 and 4%) with two concentrations of citric acid and malic acid (0.25 and 0.50% w / v) evaluating sensory quality and physicochemical characteristics after 10 days of storage. In the second phase was estimate of shelf life of the best treatments in the first stage at three temperatures. 15, 25 and 37 ° C for 90 days, evaluating sensory, chemical and microbiological changes. The results of the first phase showed that the addition of salts has a direct relationship with weight loss and hardening of the cuticle. The treatments that obtained the best scores in the sensory characteristics were 2% of salts with 0.25% citric acid and 3% salt with 0.25% malic acid. The conservation alternative presented here increase in 8 months the shelf life of the product with sensory and microbiological characteristics for suitable for marketing.

References

AOAC Official Method 942.15/90. 1997. Acidity (Titatrable) of Fruit Products. Official methods of analysis, 16th ed., 3a rev. Association of Official Analytical Chemists (A.O.A.C.). Washington, D. C.

Bitencourt, F.; Bressan, M.; Vieira, J.; Pereira, A. 2010. Características físico-químicas e microbiológicas de ovos de codorna conservados na forma de picles. Alimentos & Nutrición 21(3): 415 – 420.

Borsato, D.; Moreira, M.; Moreira, I.; Pina, M.; Silva, R.; Bona, E. 2012. Saline distribution during multi-component salting in pre-cooked quail eggs. Food Science and Technology (Campinas) 32(2): 281-288.

EAC - East African Community. 2010. Pickled quail eggs: Specification. Tanzania. First Edition. Disponible en: http://www.eac-quality.net/fileadmin/eac_quality/user_documents/3_pdf/CD-K-613-2010__Pickled_quail_eggs_-_Specification.pdf.

Fenavi. 2016. Consumo per cápita de huevo en Colombia. Disponible en:

http://www.fenavi.org/index.php?option=com_content&view=article&id=2160&Itemid=556

Germer, S.; Faria, E.; Najos, V.; Schmidt, F. 2002. Development of technology for the processing of quail egg sterilized conserves. Annual Meeting and Food Expo - Anaheim, California 2002.

González, J.; Hernández, U. 2011. Evaluación sensorial de huevos de codorniz en conserva y composición nutrimental. Redvet, Revista Electrónica de Veterinaria 12 (8): 1 – 10.

Instituto Colombiano De Normas Técnicas y Certificación (ICONTEC). 2012. NTC 1240. Industria alimentaria Huevos de gallina frescos para consumo. Bogotá D.C.

Instituto de estudios del huevo. 2003. El gran libro del huevo. Editorial Everest, S.A. Madrid España. 168 pp.

LaCIE. 2015. Libro blanco de la gestión del color 3: Espacios de color y conversión de colores. Disponible en: https://www.lacie.com/download/whitepaper/wp_colormanagement _3_es.pdf.

Moura, G.; Barreto, S.; Lanna, E. 2010. Efeito da redução da densidade energética de dietas sobre as características do ovo de codorna japonesa. Revista Brasileira de Zootecnia 39(6): 1266-1271.

Nepomuceno, R.; Watanabe, P.; Braga, C.; Mendes, M.; Lemos, M. 2014. Quality of quail eggs at different times of storage. Ciência Animal Brasileira 15(4): 409-413

Quesada S. 2007. Manual de experimentos de laboratorio para Bioquímica. EUNED – Editorial Universidad Estatal a Distancia. Costa Rica. 134 pp.

Souza, M.; Da Silva, V.; Coelho, M.; Dos Santos, M.; Souza, V. 2012. Análise sensorial de ovos de codorna submetidos a diferentes processos de Conservação. Revista Semiárido De Visu 2(1): 184-193.

Received May 25, 2016.

Accepted July 25, 2016.

* Corresponding author

E-mail: casas.nidia@uniagraria.edu.co (N. Casas).

Downloads

Published

2016-09-13

How to Cite

Casas, N., Moncayo, D., Cote, S., Cárdenas, A., & Espitia, L. (2016). Evaluation of stability of canned quail egg with organic sales and preservatives. Scientia Agropecuaria, 7, 231-238. https://doi.org/10.17268/sci.agropecu.2016.03.10

Issue

Vol. 7 (2016): Special Issue

Section

Original Articles

License

The authors who publish in this journal accept the following conditions:

a. The authors retain the copyright and assign to the magazine the right of the first publication, with the work registered with the Creative Commons attribution license, which allows third parties to use the published information whenever they mention the authorship of the work and the First publication in this journal.

b. Authors may make other independent and additional contractual arrangements for non-exclusive distribution of the version of the article published in this journal (eg, include it in an institutional repository or publish it in a book) as long as it clearly indicates that the work Was first published in this journal.

c. Authors are encouraged to publish their work on the Internet (for example, on institutional or personal pages) before and during the review and publication process, as it can lead to productive exchanges and a greater and faster dissemination of work Published (see The Effect of Open Access).