Physical-Chemical and Sensorial Quality of Eggs Coated With Copaiba Oil Biofilm and Stored At Room Temperature for Different Periods

ABSTRACT The present study aimed at evaluating the effects of a coating based on copaiba oil on the quality of eggs stored for different periods. Eggs were coated with copaiba oil solutions (4, 8, 12, 16, or 20% copaiba oil) or not (control) and stored for 1, 7, 14, 21, 28 or 35 days at room temperature. The following parameters were evaluated: egg weight loss, egg components (albumen, yolk, and eggshell) relative weights, egg specific gravity, Haugh units, eggshell quality, and sensorial attributes. Eggs stored for 35 days presented the highest weight losses. Coating (20% copaíba oil solution) reduced egg weight loss up to 41.02%. Coated eggs presented better internal quality (yolk and albumen heights, specific gravity, and eggshell strength). Sensorial attributes were negatively affected by storage time (aroma and flavor), and copaiba oil solution (aroma, appearance, and flavor), with the natural odor of copaiba described by the tasters. Egg internal, external, and sensorial quality worsened with storage time. Solutions containing 16 and 20% copaiba oil can be used as a biofilm to coat eggs, preserving its internal and external quality, and may affect their sensory characteristics, and therefore, may be a viable alternative for maintaining the internal quality of eggs stored at room temperature for long periods.

摘要：本研究旨在评估以苦配巴油（copaiba oil）为基底的涂层对不同储存周期鸡蛋品质的影响。试验组鸡蛋分别使用浓度为4%、8%、12%、16%或20%的苦配巴油溶液进行涂层处理，对照组不施加任何涂层，随后将所有鸡蛋置于室温条件下分别储存1、7、14、21、28或35天。本研究评估的指标包括：鸡蛋失重率、蛋清、蛋黄与蛋壳的相对重量占比、鸡蛋比重、哈氏单位（Haugh units）、蛋壳品质以及感官属性。储存时长为35天的鸡蛋失重率最高。采用20%苦配巴油溶液的涂层处理可使鸡蛋失重率最多降低41.02%。经涂层处理的鸡蛋内部品质更优，具体表现为蛋黄高度、蛋清高度、鸡蛋比重及蛋壳强度更佳。感官属性会受到储存时间与苦配巴油溶液的负面影响：其中储存时间会影响鸡蛋的香气与风味，苦配巴油溶液则会影响其香气、外观与风味，品鉴人员可感知到苦配巴油的天然气味。鸡蛋的内部、外部品质及感官品质均会随储存时间延长而下降。浓度为16%与20%的苦配巴油溶液可作为生物膜（biofilm）用于鸡蛋涂层，在保留鸡蛋内部与外部品质的同时，虽会对其感官特性产生一定影响，但仍是维持室温长期储存鸡蛋内部品质的可行替代方案。