Chitosan-soybean oil emulsion coating affects physico-functional and sensory quality of eggs during storage

Effects of soybean oil (SO) and chitosan-soybean oil (CH:SO = 40:60) emulsion as coating materials for preserving internal quality of eggs were evaluated during 7 and 15 weeks storage at 25 °C and 4 °C, respectively. Consumers (n = 150) assessed surface properties and purchase intent of freshly coat...

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Bibliographic Details
Published in:Food science & technology 2011-12, Vol.44 (10), p.2349-2355
Main Authors: Wardy, Wisdom, Torrico, Damir Dennis, Jirangrat, Wannita, No, Hong Kyoon, Saalia, Firibu K., Prinyawiwatkul, Witoon
Format: Article
Language:English
Subjects:
Biological and medical sciences
Chitosan
coatings
cold storage
color
Egg and egg product industries
Egg quality
egg shell
eggs
Emulsion coating
emulsions
Fat industries
Food industries
Fundamental and applied biological sciences. Psychology
Haugh unit
refrigeration
Sensory discrimination
sensory properties
shelf life
Soybean oil
viscosity
weight loss
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Summary:Effects of soybean oil (SO) and chitosan-soybean oil (CH:SO = 40:60) emulsion as coating materials for preserving internal quality of eggs were evaluated during 7 and 15 weeks storage at 25 °C and 4 °C, respectively. Consumers (n = 150) assessed surface properties and purchase intent of freshly coated eggs. Noncoated eggs deteriorated from AA to B grade after 1 week while coated eggs retained A grade up to 5 weeks at 25 °C. Amongst coatings, CH:SO emulsion maintained a lower albumen pH while SO was better at reducing weight loss. Effect of refrigeration on albumen pH was minimal. Weight loss of coated eggs was 85%) indicated willingness to purchase coated eggs.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2011.07.009