Antimicrobial Coating Based on Tahiti Lemon Essential Oil and Green Banana Flour to Preserve the Internal Quality of Quail Eggs

This study evaluated the microbiological and internal quality of quail eggs stored for 21 days at room temperature (29.53 ± 1.36 °C) after being coated with green banana flour and Tahiti lemon essential oil (GBF/TAH). One hundred and sixty-two quail eggs were equally distributed into three treatment...

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Bibliographic Details
Published in:Animals (Basel) 2023-06, Vol.13 (13), p.2123
Main Authors: Oliveira, Gabriel da Silva, McManus, Concepta, Salgado, Cristiane Batista, Pires, Paula Gabriela da Silva, de Figueiredo Sousa, Heloisa Alves, da Silva, Edilsa Rosa, Dos Santos, Vinícius Machado
Format: Article
Language:English
Subjects:
Antiinfectives and antibacterials
Antimicrobial agents
Bacteria
Citrus
Citrus fruits
coating
Coatings
E coli
egg quality
egg storage
Eggs
Essential oils
Flour
Fruits
High temperature
Humidity
Lemons
Mesophilic bacteria
microbiological quality
Microorganisms
Oils & fats
Quails
Refrigeration
Room temperature
Sensory properties
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Summary:This study evaluated the microbiological and internal quality of quail eggs stored for 21 days at room temperature (29.53 ± 1.36 °C) after being coated with green banana flour and Tahiti lemon essential oil (GBF/TAH). One hundred and sixty-two quail eggs were equally distributed into three treatments: (1) uncoated eggs, (2) eggs coated with green banana flour (GBF), and (3) eggs coated with GBF/TAH. The Haugh unit (HU) of the eggs was significantly lower in the third week for uncoated eggs (70.94 ± 1.63, grade A) compared to eggs coated with GBF/TAH (81.47 ± 2.38, grade AA). On the 21st day of storage, the eggs coated with GBF/TAH had significantly lower total counts of aerobic mesophilic bacteria in the shell and egg contents compared to the other treatments. GBF/TAH coating is an effective blending approach to reduce the microbial load of the shell and egg contents and preserve the sensory and internal quality of the eggs.
ISSN:2076-2615
2076-2615
DOI:10.3390/ani13132123