Carnauba wax coating preserves the internal quality of commercial eggs during storage

The objective of this study was to evaluate the internal quality and lipid oxidation eggs coated with a carnauba wax-based product at different concentrations stored for up 28 days under two temperatures. For analysis quality, were assigned completely randomized 3 x 4 factorial design (uncoated (control); wax 12% concentration (Aruá®); 15% four storage periods - 7, 14, 21, days). Fifteen from each treatment evaluated in period, egg representing one replicate, i.e., 300 per temperature (10 25°C). Egg weight loss, yolk percent (%), albumen Haugh unit, index, specific gravity calculated. Lipid measured by thiobarbituric acid reactive substances (TBARS), using 10 time 0 (fresh) 30 period (7, days), triplicate, only (25°C). A total five pools, consisting each, used treatment. Each pool considered consisted replicates. loss 10°C 25°C during was, on average, 46.1% 37.3% lower than uncoated eggs, respectively. Overall, regardless (12 or 15%) had higher units, gravity, index both temperatures Uncoated showed similar values period. On other hand, solutions containing less wax. coating commercial wax, 12 15%, effective maintaining their Eggs traits compared kept refrigeration. Coating did not minimize oxidative processes yolk.