Evaluación por pérdida de peso de la aplicación de un recubrimiento en huevos frescos de gallina
The quality characteristics of the egg are determined by the weight, shape, color of shell, shell strength and degree of cleanliness, as well as internal parameters directly related to the degree of freshness and aging of the egg. nutritionally the egg is one of the most complete foods for man, it is a rich source in proteins, vitamins and minerals; although there is a high risk of contracting salmonellosis after consuming this contaminated product. They are currently developing Effective food grade coatings to control microbial spoilage. He The objective of the work was to evaluate through weight loss during storage the application of an aqueous coating on fresh chicken eggs. This coating could be used as a vehicle for bioactive and/or antimicrobial compounds.
| Main Authors: | , , , |
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| Format: | info:ar-repo/semantics/informe técnico biblioteca |
| Language: | spa |
| Published: |
Instituto de Tecnología de Alimentos, INTA
2022-12
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| Subjects: | Gallus gallus, Huevos, Productos Frescos, Revestimiento de Protección, Compuestos Bioactivos, Antimicrobianos, Eggs, Fresh Products, Protective Coatings, Bioactive Compounds, Antimicrobials, Aqueous Coating, Antimicrobial Compounds, Recubrimiento Acuoso, Compuestos Antimicrobianos, |
| Online Access: | http://hdl.handle.net/20.500.12123/14298 |
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