Avaliação da estabilidade do pó de ovo de codorna liofilizado

Abstract

Quail egg is a food highly appreciated by consumers and is usually marketed in fresh and canned form. However, as in natura product losses during a production chain are high and a dewatering of the quail egg powder can be an alternative to reduce waste and increase product shelf life. The objective of this work was to evaluate the stability of lyophilized dehydrated quail egg stored in different types of flexible packaging (laminated with low density polyethylene, low density polyethylene and polypropylene). The quail eggs underwent a prior pasteurisation treatment (65 ° C / 3.5 min) prior to lyophilization. An experiment was carried out to verify the hygroscopicity of the lyophilized whole quail egg packed in the package and only the powder with the packaging. This powder was installed in the three types of packaging materials and powder in the storage under the condition of relative one of 80% and temperature of 25 ° C. The physicochemical analyzes of moisture, water activity (aw), density a bulk, pH and powder color during storage were performed on days 0, 7, 17, 24, 31, 38, 45, 52 and 59 days. In addition, the sorption isotherm was done with the intention of indicating the humidity in which the powder and more models and models fitted: GAB, BET, Halsey, Smith, Oswin and Peleg. As packaging were evaluated for permeability (k) and the rate of permeability to water vapor. During storage, it was observed that the pH decreased over the storage period and a unit and a water activity increased over the period. This was an influential factor in the variation of mass density. Packaging materials are not the provocation meshes during storage. The moisture gain over time was associated with the water vapor permeability rate of the packages and the hygroscopicity of the dehydrated whole quail egg. The isotherm was classified as type II and the model that best fit the GAB, which is the name of a monolayer of 0.03 g H2O / g dry solids. The quail egg subjected to the lyophilization process remained stable despite observed physicochemical particles and generated a new powder product with potential for use in a food industry.