Parâmetros avaliativos da qualidade física de ovos de codornas (Coturnix coturnix japônica) em função das características de armazenamento

Abstract

The objective of this review was to present aspects related to maintaining the quality of quail eggs addressing the main parameters that must be evaluated and pointing their importance in order to characterize its commercial quality. The excellent performance of quails in posture process depends on a complex interaction between nutrition and a variety of internal factors. The quail egg weight ranges from 9 to 13 grams and is of considerable importance for the assessment of quality. During storage there is loss of egg weight. This loss is associated with the evaporation of water by means the pores of the shell which also determines the increase of the air chamber that affects the specific gravity. The Haugh Unit is the parameter most commonly used to express the quality of the eggs. The higher the value of the Haugh unit, better the quality of the eggs. As regards the quality of eggs, it becomes evident that longer periods of storage, the internal egg quality tends to decrease linearly and sharply to the no refrigerated. The storage temperature is shown associated the rate of changes occurring in the egg during storage.

Keywords

• Posture Aviculture
• Storage
• Haugh units