In Brazil, the consumption of eggs has been growing, and one of the factors that may
have been predisposing to such a situation was a pandemic. During this period, there
was no increase in the value of proteins, making the egg an accessible and low-cost
food. According to the Brazilian Association of Animal Protein (ABPA), the per capita
of eggs in 2021 reached 257 units/inhabitant and has been growing every year, and
with that the quality becomes indispensable. A set of characteristics free and the
degree of acceptability of the product by the consumer, some of them: a product free
of characteristics and the degree of acceptance of the product by the consumer, with
an intact shell without a latch. With this, the egg washing process aims to ensure
greater product safety; However, this process evidences the loss of egg quality, as the
abrasive washing removes the proteinaceous cuticle from the egg. Thus, the objective
was to study the influence of temperature in storage on the physicochemical quality of
washed eggs at the company Ovos São Pedro, in Manaus-AM. Egg weight, Haugh
unit height (HU) and pH and yolk were analyzed clearly according to the storage period.
Eggs were separated individually on the day of collection and on days 122 and each
day of storage. After weighing, the height of the egg white was measured and the HU
was calculated. To compare the means, the Tukey test was adopted with a significance
level of 5% probability. There was no significant difference for weight and color, only
between height and HU with 20 days of storage. In all treatments, the pH of the white
and yolk increased during storage. This demonstrates the exposure of prolonged
washed eggs at room temperature, increasing the HU, harming the internal exposure
and interfering with the quality of the product for a prolonged price. Thus, under the
verification conditions verified in the city of Manaus-AM, it is concluded that the aircraft
extends the validity time and quality of the eggs.
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