PROCESSAMENTO DE OVOS: TECNOLOGIAS, INOVAÇÕES, ASPECTOS SANITÁRIOS E DE CONTROLE DE QUALIDADE

Abstract

Egg and egg products have a high nutritional value and significant potential of commercialization. It is commercially available in Brazil: egg in shell (most common and most consumed), refrigerated liquid egg, frozen egg, powdered egg, among others. Poultry is a branch that has had its space consolidated for some time, and due to the current scenario, where there are some misalignments in the political and economic spheres, this space has become greater, not only for egg in shell but also for egg products. In light of this, the field has been gaining prominence in science as well, as it has been revealed that both the egg content and its shell are rich in antibacterial and anticancer ingredients, as well as immunostimulants. These characteristics have aroused interest even in the biomedical and nutraceutical sectors. The objective of this work was to approach, through a literature review, aspects of composition, processing, hygienic-sanitary conditions, quality control and commercialization of eggs. In addition, some research and innovations about the egg and its constituents were addressed, with applications in different areas. By the end of the research, it was evident that good practices that reflect the conservation of the product must be adopted at all stages of production, in order to maintain the nutritive potential of the egg, so that it reaches the consumer's table safely.