摘要：The object was to observe the changes of quail eggs during shelf life in acid solution. In the processing the eggs were was cooked, chilled, peeled by hand, dispensed in plastic jars, covered with pickling solution. The plastic jars were closed air-proof and stored on 120 days at room temperature. The study tested 8 different treatments with acetic acid, lactic acid, salt and sodium benzoate. Solution pH, pH of yolk, pH of egg white, weight of drained eggs and visual pickle aspect were determined at 1, 2, 3, 4, 5, 6, 7, 12, 17, 22, 27, 32, 60, 90 days after processing. The statistic methodology adopted was experimental delineation distributed in a randomized blocks, with eight treatments and four repetitions. The results showed that the stabilization happened in the third day of pickle, eggs lose weight in pickling solution with salt and gain weight in pickling solution without salt, and that samples in 3,0% acid acetic pickling solution, with and without salt, showed smaller changes.
