Maintenance of quality of eggs submitted to treatment with propolis extract and sanitizers

ABSTRACT. This study aimed to evaluate the internal and microbiological quality of eggs submitted to different types of shell treatments. One hundred and forty-four fresh red eggs were distributed in a scheme of 4 treatments (no washing; washing and immersion in chlorine; washing and immersion in peracetic acid; and washing and spraying of propolis extract) x 5 storage periods (7, 14, 21, 28, and 35 days), stored at 25°C, in each period 6 eggs per treatment were analyzed. The parameters to assess were: weight loss; shell weight; yolk weight; albumen weight, yolk diameter; yolk height; albumen height and Haugh unit (HU). The microbiological quality of eggs was evaluated at 35 days through analysis for aerobic mesophilic bacteria, thermotolerant coliforms, Staphylococcus spp., Salmonella spp. and molds and yeasts. The treatment with propolis extract was the only effective one to maintain the high HU quality of the eggs until 21 days of storage at 25°C and was effective against microbiological contamination of all bacterial groups. The results presented showed greater effectiveness of the propolis extract for maintenance of internal and microbiological quality of eggs, it can be an alternative product to chemical sanitizers.

摘要。本研究旨在评估经不同蛋壳处理方式的鸡蛋的内部品质与微生物学品质。本研究共选取144枚新鲜红壳鸡蛋，设置4种蛋壳处理方案（不清洗；清洗后经氯溶液浸泡；清洗后过氧乙酸浸泡；清洗后喷洒蜂胶提取物）与5个贮藏时长（7、14、21、28及35天）的交叉试验设计，所有样品均于25℃条件下贮藏，每个处理组在每个贮藏时期均选取6枚鸡蛋开展检测分析。本次检测的品质指标包括：失重率、蛋壳重量、蛋黄重量、蛋白重量、蛋黄直径、蛋黄高度、蛋白高度以及哈氏单位（Haugh Unit, HU）。本研究于贮藏35天时对鸡蛋的微生物学品质进行检测，检测指标包括需氧嗜温菌、耐热大肠菌群、葡萄球菌属（Staphylococcus spp.）、沙门氏菌属（Salmonella spp.）以及霉菌与酵母菌。蜂胶提取物处理组是唯一可在25℃贮藏条件下，将鸡蛋的高哈氏单位品质维持至21天的处理方式，同时可有效抑制所有受试菌属的微生物污染。研究结果表明，蜂胶提取物在维持鸡蛋内部品质与微生物学品质方面效果更优，可作为化学消毒剂的替代产品。