15F-20 |
Development of technology for the processing of quail egg sterilized conserves |
S. P. M. GERMER1, E. V. Faria2, V. D. Anjos2, and F. L. Schmidt3. (1) Centro de Tecnologia de Hortifruticolas, Instituto de Tecnologia de Alimentos, Av. Brasil, 2880, Campinas, SP, 13073 001, Brazil, (2) Laboratório de Análises Físicas, Estatísticas e Sensorias, (3) Centro de Tecnologia de Hortifruticolas The quail egg consumption in the foodservice is huge in Brazil. That conserve is acidified pasteurized and cooled presenting risks to the public health and considerable sensorial alterations. The objective of the present work was to develop technology for the quail egg processing to get a sterilized product, but minimizing problems as the green ring formation at outside yolk and hardening of the white. The pre-cooking was optimized investigating the influence of the egg’s age (1 to 15 days) and cooking time in water (3 to 12min). The researched responses were shearing force (TAXT2 – HDP/BSK sensor), color of the yolk and white (Eye 2020/CIELAB System) in all stages of the study. Minitab12 and STATISTICA softwares were used for statistic analysis. The best result was gotten with eggs of 3 days of age and 5 minutes of cooking. Using the best conditions gotten in the previous stage, one investigated the best conditions for thermal processing of the conserve in 300ml glass pots in a still retort varying temperature (116, 118 and 121°C ) and Fo (3, 4 and 5min). The optimized condition gotten was 118°C with Fo of 3min. In the following stage, aiming the improvement of the result, it was investigated the application of malic, citric and fumaric acids in brine at the concentrations of 0.25 and 0.5% (w/w). The results had shown that the best performance had been for the products with malic (M) and citric(C) acids at 0.25% concentration respectively. An acceptance sensorial test was carried out with 52 people with M and C samples and acidified/ pasteurized conserve (P). Product C got the best acceptance level with 88.6%, followed by sample M with 61.6% and P with 40.4%. The product obtained is safer and has better acceptance, proving the feasibility of the technology.
Session 15F, Product Development
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