Effects of storage temperature on the quality of eggs coated by cassava starch blended with carboxymethyl cellulose and paraffin wax

A blend of cassava starch (CS), carboxymethyl cellulose (CMC), and paraffin was prepared as a coating material to maintain the quality of eggs during 4 wk of storage at different temperatures. The efficacy of the CS/CMC/paraffin (6/1/0.5% w/v) coating was investigated in terms of the Haugh unit (HU)...

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Bibliographic Details
Published in:Poultry science 2022-01, Vol.101 (1), p.101509, Article 101509
Main Authors: Rachtanapun, Pornchai, Homsaard, Nattagarn, Kodsangma, Araya, Phongthai, Suphat, Leksawasdi, Noppol, Phimolsiripol, Yuthana, Seesuriyachan, Phisit, Chaiyaso, Thanongsak, Chotinan, Suwit, Jantrawut, Pensak, Ruksiriwanich, Warintorn, Wangtueai, Sutee, Sommano, Sarana Rose, Tongdeesoontorn, Wirongrong, Sringarm, Korawan, Jantanasakulwong, Kittisak
Format: Article
Language:English
Subjects:
Animals
carboxymethyl cellulose
Carboxymethylcellulose Sodium
Chickens
egg quality
Manihot
Manihot esculenta
microbial
MICROBIOLOGY AND FOOD SAFETY
nutrition
Paraffin
Starch
Temperature
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Summary:A blend of cassava starch (CS), carboxymethyl cellulose (CMC), and paraffin was prepared as a coating material to maintain the quality of eggs during 4 wk of storage at different temperatures. The efficacy of the CS/CMC/paraffin (6/1/0.5% w/v) coating was investigated in terms of the Haugh unit (HU), weight loss, pH, and microbial load at the end of storage. The best egg storage temperature was 4°C, which maintained an HU of grade AA in coated and uncoated eggs for 4 wk. Lower weight loss (2.14%) was observed in coated eggs at 4°C storage than at 30°C storage (3.26%). The pH in the albumen of coated and uncoated eggs at 4°C increased from 6.84 to 6.88 and 7.01 to 7.03, respectively, after 4 wk of storage. No microbes were detected in the coated and uncoated eggs at 4°C. The maximum microbial count was 728 ± 35 cfu/mL in uncoated eggs at 30°C storage. Egg coating prevented microbial contamination of eggs stored at 30°C for 4 wk. The freshness of the eggs did not affect the nutrient content. The egg-coating material effectively maintained egg quality, prevented microbial contamination of eggs, and increased the shelf life of eggs at storage temperatures of 25 and 30°C.
ISSN:0032-5791
1525-3171
1525-3171
DOI:10.1016/j.psj.2021.101509