Comparison of physical parameters - chemistry of Creole and commercial eggs in the Mocache cantón.

Abstract

It has been shown that components are necessary for human nutrition, they are affected by the presence of many factors such as microorganisms that alter their nutritional quality. This research was carried out with the purpose of comparing eggs of different origins such as Creole and commercial eggs, and to be able to differentiate their chemical and physical qualities. 160 Creole eggs were collected in Mocache in the Associations: La Mariana, United to Win, Happiness of the Field and Canaveral, as commercial egg witnesses. The objective is to compare the physical - chemical and sensory components in Creole eggs and commercial eggs. A completely randomized design (DCA) with 5 treatments and 4 repetitions of 10 eggs was applied, when comparing the physical parameters, color, longitudinal-transverse diameter and weight, it was observed that the commercials obtained greater weight and better longitudinal-transversal diameter while that the criollos greater weight of shell. For the chemical-bromatological analysis, moisture, ash and protein were extracted separately, clear and whole eggs, and it was demonstrated that the protein content of the eggs was in both egg whites, yolks and whole were greater than the commercial ones. For the determination of quality and nutrition, the microorganism was counted; mesophilic bacteria, B. CF coliforms and fungi. In order to know the degree of tasting, a hedonic scale of: taste taste, texture and color was obtained, obtaining as a result that Creole eggs have more acceptance in terms of their smell and taste than commercial eggs.