Efeito do termoprocessamento sobre o peso e a qualidade interna de ovos inteiros Effect of thermical treatment on weight and internal quality of shell eggs

The purpose of this study was evaluate the internal quality of shell eggs thermically processed (water bath at 57°C) during a period of time of both 10 and 20 minutes, through the comparison with other eggs which have not been submitted to thermoprocessing (control group). Were used 306 eggs during a period of 24 days and being maintained at the local temperature. Samples of eggs of each treatment were periodically evaluated as to testing loss of weight, unit Haugh, air chamber, white pH, yolk pH and yolk index. The statistic analysis consisted of a simple descriptive analysis. The results of the Haugh unit described a small stability in which refers the trend of the eggs being submitted to the thermoprocessing during 20 minutes, which showed an initial medium value equal to 81 and even reaching 75 on the 23rd day, while in the trending curve of the control showed a more significant fall, beginning with the value 90 and even reaching 19 on the 23rd day. According to the results obtained, we might come to the conclusion that the eggs submitted to a temperature of 57°C during 20 minutes maintained the characteristics related to the internal quality, with better results during the whole period of the experiment.