Microbiological and physicochemical quality and flavor of hen eggs produced under grazing or conventional systems
Introduction. The hen egg (Gallus gallus domesticus) is a nutritious food in the diet of millions of people. Its worldwide production is obtained from conventional caging systems although alternative grazing systems are also used. Objective. To compare the microbiological and physicochemical quality and flavor of eggs produced under conventional or alternative grazing systems in Costa Rica. Materials and methods. This research was performed in Alajuela, Costa Rica, from October 2016 to May 2017. Environmental surfaces and eggs of Isa Brown hens were sampled on farms from both systems and total coliform, Escherichia coli, yeast and molds counts and absence/presence of Salmonella sp. were determined. Also, physicochemical parameters (Haugh units, yolk index, pH, yolk color, and shell hardness) were measured and a discrimination sensory test with consumers was performed. Results. The grazing production system had surfaces in contact with the eggs with total coliform and E. coli counts significantly higher than those determined for the surfaces of the conventional system. Eggs from grazing hens had total coliform counts (3,2 log10 UFC egg-1) significantly higher than conventional eggs (2,3 log10 UFC egg-1). Salmonella sp. was present in 8 % of the grazing eggs samples (incidence not significantly different from 0) and absent in the conventional eggs. A difference was found for the color of the yolk, (darker in conventional eggs). Also, there was a significant difference in the taste of both types of eggs. Conclusion. In general, microbiological and physicochemical quality and flavor of eggs produced under grazing system was different from the ones produced conventionally.
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Universidad de Costa Rica
2021
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Guier-Serrano, Marie Davidovich-Young, Gabriela Wong-González, Eric Cubero-Castillo, Elba |
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Guier-Serrano, Marie Davidovich-Young, Gabriela Wong-González, Eric Cubero-Castillo, Elba Microbiological and physicochemical quality and flavor of hen eggs produced under grazing or conventional systems |
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Guier-Serrano, Marie Davidovich-Young, Gabriela Wong-González, Eric Cubero-Castillo, Elba |
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Guier-Serrano, Marie |
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Microbiological and physicochemical quality and flavor of hen eggs produced under grazing or conventional systems |
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Microbiological and physicochemical quality and flavor of hen eggs produced under grazing or conventional systems |
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Microbiological and physicochemical quality and flavor of hen eggs produced under grazing or conventional systems |
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Microbiological and physicochemical quality and flavor of hen eggs produced under grazing or conventional systems |
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Microbiological and physicochemical quality and flavor of hen eggs produced under grazing or conventional systems |
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microbiological and physicochemical quality and flavor of hen eggs produced under grazing or conventional systems |
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Introduction. The hen egg (Gallus gallus domesticus) is a nutritious food in the diet of millions of people. Its worldwide production is obtained from conventional caging systems although alternative grazing systems are also used. Objective. To compare the microbiological and physicochemical quality and flavor of eggs produced under conventional or alternative grazing systems in Costa Rica. Materials and methods. This research was performed in Alajuela, Costa Rica, from October 2016 to May 2017. Environmental surfaces and eggs of Isa Brown hens were sampled on farms from both systems and total coliform, Escherichia coli, yeast and molds counts and absence/presence of Salmonella sp. were determined. Also, physicochemical parameters (Haugh units, yolk index, pH, yolk color, and shell hardness) were measured and a discrimination sensory test with consumers was performed. Results. The grazing production system had surfaces in contact with the eggs with total coliform and E. coli counts significantly higher than those determined for the surfaces of the conventional system. Eggs from grazing hens had total coliform counts (3,2 log10 UFC egg-1) significantly higher than conventional eggs (2,3 log10 UFC egg-1). Salmonella sp. was present in 8 % of the grazing eggs samples (incidence not significantly different from 0) and absent in the conventional eggs. A difference was found for the color of the yolk, (darker in conventional eggs). Also, there was a significant difference in the taste of both types of eggs. Conclusion. In general, microbiological and physicochemical quality and flavor of eggs produced under grazing system was different from the ones produced conventionally. |
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Universidad de Costa Rica |
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2021 |
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oai:portal.ucr.ac.cr:article461402023-06-16T13:43:53Z Microbiological and physicochemical quality and flavor of hen eggs produced under grazing or conventional systems Calidad microbiológica y fisicoquímica y sabor de huevos de gallina de producción convencional o pastoreo Guier-Serrano, Marie Davidovich-Young, Gabriela Wong-González, Eric Cubero-Castillo, Elba Escherichia coli Salmonella sp. Isa Brown Haugh units tetrad method Escherichia coli Salmonella sp. Isa Brown unidades Haugh prueba tétrada Introduction. The hen egg (Gallus gallus domesticus) is a nutritious food in the diet of millions of people. Its worldwide production is obtained from conventional caging systems although alternative grazing systems are also used. Objective. To compare the microbiological and physicochemical quality and flavor of eggs produced under conventional or alternative grazing systems in Costa Rica. Materials and methods. This research was performed in Alajuela, Costa Rica, from October 2016 to May 2017. Environmental surfaces and eggs of Isa Brown hens were sampled on farms from both systems and total coliform, Escherichia coli, yeast and molds counts and absence/presence of Salmonella sp. were determined. Also, physicochemical parameters (Haugh units, yolk index, pH, yolk color, and shell hardness) were measured and a discrimination sensory test with consumers was performed. Results. The grazing production system had surfaces in contact with the eggs with total coliform and E. coli counts significantly higher than those determined for the surfaces of the conventional system. Eggs from grazing hens had total coliform counts (3,2 log10 UFC egg-1) significantly higher than conventional eggs (2,3 log10 UFC egg-1). Salmonella sp. was present in 8 % of the grazing eggs samples (incidence not significantly different from 0) and absent in the conventional eggs. A difference was found for the color of the yolk, (darker in conventional eggs). Also, there was a significant difference in the taste of both types of eggs. Conclusion. In general, microbiological and physicochemical quality and flavor of eggs produced under grazing system was different from the ones produced conventionally. Introducción. El huevo de gallina (Gallus gallus domesticus) es un alimento nutritivo de la dieta de millones de personas. Su producción mundial se obtiene con el empleo de jaulas convencionales, aunque existen sistemas alternativos como el pastoreo. Objetivo. Comparar la calidad microbiológica, fisicoquímica y el sabor de huevos provenientes de granjas con sistemas productivos convencionales o de pastoreo en Costa Rica. Materiales y métodos. El trabajo se realizó en Alajuela, Costa Rica de octubre del 2016 a mayo del 2017. Se muestrearon superficies y huevos de gallinas Isa Brown en granjas con sistemas productivos convencionales o de pastoreo y se determinó el recuento de coliformes totales, Escherichia coli, mohos y levaduras y ausencia/presencia de Salmonella sp. Además, se analizaron parámetros fisicoquímicos (unidades Haugh, índice de yema, pH, color de yema y dureza de cáscara) y se realizó una prueba sensorial de discriminación con consumidores. Resultados. Los sistemas de producción de pastoreo tienen superficies en contacto con los huevos con recuentos de coliformes totales y E. coli significativamente mayores que las superficies del sistema convencional. Los huevos de pastoreo presentaron recuentos de coliformes totales (3,2 log10 UFC huevo-1) significativamente mayores que los huevos convencionales (2,3 log10 UFC huevo-1). Salmonella sp. estuvo presente en 8 % de las muestras de pastoreo (incidencia no diferente de 0) y ausente en las convencionales. Se encontró diferencia en el color de la yema (más oscura en los huevos convencionales). Además, hubo diferencia significativa en el sabor de ambos tipos de huevo. Conclusión. En general, existió diferencia en la calidad microbiológica, fisicoquímica y el sabor de huevos producidos en granja de tipo convencional o pastoreo. Universidad de Costa Rica 2021-12-16 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Article text/xml application/pdf application/epub+zip text/html audio/mpeg audio/mpeg https://revistas.ucr.ac.cr/index.php/agromeso/article/view/46140 10.15517/am.v33i1.46140 Agronomía Mesoamericana; 2022: Agronomía Mesoamericana: Vol. 33, Issue 1 (January-April).; 45264 Agronomía Mesoamericana; 2022: Agronomía Mesoamericana: Vol. 33, Nº 1 (enero-abril).; 45264 Agronomía Mesoamericana; 2022: Agronomía Mesoamericana: Vol. 33, Issue 1 (January-April).; 45264 2215-3608 1021-7444 spa eng https://revistas.ucr.ac.cr/index.php/agromeso/article/view/46140/49470 https://revistas.ucr.ac.cr/index.php/agromeso/article/view/46140/49471 https://revistas.ucr.ac.cr/index.php/agromeso/article/view/46140/49472 https://revistas.ucr.ac.cr/index.php/agromeso/article/view/46140/49473 https://revistas.ucr.ac.cr/index.php/agromeso/article/view/46140/49474 https://revistas.ucr.ac.cr/index.php/agromeso/article/view/46140/49475 Copyright (c) 2021 Marie Guier-Serrano, Gabriela Davidovich-Young, Eric Wong-González, Elba Cubero-Castillo |