<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1659-4266</journal-id>
<journal-title><![CDATA[Cuadernos de Investigación UNED]]></journal-title>
<abbrev-journal-title><![CDATA[Cuadernos de Investigación UNED]]></abbrev-journal-title>
<issn>1659-4266</issn>
<publisher>
<publisher-name><![CDATA[Universidad Estatal a Distancia de Costa Rica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1659-42662023000200104</article-id>
<article-id pub-id-type="doi">10.22458/urj.v15i2.4685</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Calidad, durante el almacenamiento, de huevos de gallina (Gallus gallusdomesticus) recubiertos con aceite]]></article-title>
<article-title xml:lang="en"><![CDATA[Quality, during storage, of chicken eggs (Gallus gallus domesticus) coated with oil]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Castro-Alvarado]]></surname>
<given-names><![CDATA[Henry]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Davidovich-Young]]></surname>
<given-names><![CDATA[Gabriela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Wong-González]]></surname>
<given-names><![CDATA[Eric]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Costa Rica Escuela de Tecnología de Alimentos ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Costa Rica Escuela de Tecnología de Alimentos Centro Nacional de Ciencia y Tecnología de Alimentos]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Costa Rica Escuela de Tecnología de Alimentos Centro Nacional de Ciencia y Tecnología de Alimentos]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Costa Rica</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<volume>15</volume>
<numero>2</numero>
<fpage>104</fpage>
<lpage>118</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S1659-42662023000200104&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S1659-42662023000200104&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S1659-42662023000200104&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Introducción: El huevo, uno de los principales alimentos que aporta nutrientes a la población mundial, pierde su calidad de forma acelerada en estado fresco. Para la industria del huevo sería beneficioso contar con alternativas tecnológicas que permitan aumentar su vida útil, como la utilización de recubrimientos para prevenir su deterioro. Objetivo: Evaluar el efecto de la aplicación de recubrimientos de aceite sobre la calidad fisicoquímica, microbiológica y sensorial de huevos de gallina en almacenamiento. Métodos: Por inmersión, aplicamos recubrimientos de aceite mineral grado medicinal desodorizado o de oleína de palma y soya con TBHQ 0,02% a huevos de gallina Isa Brown categoría A de un productor local, sin previa limpieza, lavado o desinfección. Luego de dejar escurrir por 6 horas los almacenamos en una cámara a 21°C y 43% HR. Medimos los parámetros de calidad seleccionados cada 7 días por un total de 42 días y comparamos estadísticamente las tendencias en el tiempo para los huevos recubiertos y sin recubrimiento. También realizamos un análisis sensorial mediante comparaciones pareadas para huevo fresco y huevo recubierto almacenado por determinado tiempo y una medición de aceptación general por medio de una escala hedónica a los 35 días de almacenamiento. Resultados: Los recubrimientos evaluados no afectaron el comportamiento normal del color y pH de la yema, las unidades Haugh, la resistencia a la ruptura y los recuentos total aerobio y de mohos y levaduras durante el almacenamiento, al tiempo que retardaron el deterioro relacionado con el índice de yema, el pH de la clara y la pérdida de masa. Además, la aplicación de dichos recubrimientos permite mantener la percepción del sabor del huevo almacenado al compararlo con huevo fresco; provee huevos con el mismo olor y adhesividad que el huevo sin recubrimiento; otorga brillo y no influyen negativamente en su aceptación sensorial externa. Conclusión: La vida útil del huevo durante su almacenamiento puede alargarse con la aplicación de recubrimientos de aceite mineral o de palma.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Introduction: Eggs are one of the main foods providing nutrients to the world population, however, they rapidly loose quality. For the egg industry it would be beneficial to have technological alternatives to increase the shelf life, such as coatings that are applied to prevent quality loss. Objective: To evaluate the effect of the application of oil coatings on the physicochemical, microbiological, and sensory quality of hen eggs during storage. Methods: We applied, by immersion, coatings of deodorized medicinal grade mineral oil or palm and soybean olein with TBHQ 0,02% to category A Isa Brown hen eggs from a local producer, without prior cleaning, washing or disinfection. After a 6-hour drainage, we stored eggs at 21°C and 43% RH. We measured selected quality parameter every 7 days for a total of 42 days and statically compared trends over time for coated and uncoated eggs. Sensory analysis was also carried out using paired comparisons tests for fresh and coated eggs stored for a certain time. We used a hedonic scale for general acceptance of coated and uncoated eggs after 35 days of storage. Results: The evaluated coatings did not affect the normal behavior of the color and pH of the yolk, the Haugh units, the resistance to rupture and the total aerobic and yeast and mold counts during storage, while retarding the deterioration related to the yolk index, pH of the white and overall mass loss. In addition, the application of the coatings helped keep flavor perception of stored eggs when compared with fresh eggs; resulted in eggs with the same smell and adhesiveness as the uncoated egg; gave shine, and did not negatively influence external sensory acceptance. Conclusion: The shelf life of eggs during storage can be extended with the application of mineral or palm oil coatings.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Shelf life]]></kwd>
<kwd lng="en"><![CDATA[palm, mineral]]></kwd>
<kwd lng="en"><![CDATA[cover]]></kwd>
<kwd lng="en"><![CDATA[room temperature.]]></kwd>
<kwd lng="es"><![CDATA[tiempo de anaquel]]></kwd>
<kwd lng="es"><![CDATA[palma]]></kwd>
<kwd lng="es"><![CDATA[mineral]]></kwd>
<kwd lng="es"><![CDATA[cobertura]]></kwd>
<kwd lng="es"><![CDATA[temperatura ambiente.]]></kwd>
</kwd-group>
</article-meta>
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