Edible coating affects physico‐functional properties and shelf life of chicken eggs during refrigerated and room temperature storage

Effects of chitosan, whey protein concentrate (WPC), mineral oil (MO) and/or soybean oil (SO) coating on egg quality were compared at 25 and 4 °C, respectively, during 5 and 20 weeks of storage. Storage time and temperature, and type of coating significantly affected Haugh unit, yolk index, weight l...

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Bibliographic Details
Published in:International journal of food science & technology 2010-12, Vol.45 (12), p.2659-2668
Main Authors: Wardy, Wisdom, Torrico, Damir D, No, Hong Kyoon, Prinyawiwatkul, Witoon, Saalia, Firibu K
Format: Article
Language:English
Subjects:
Albumen
Biological and medical sciences
Chitosan
Coating
Edible
edible coating
Egg and egg product industries
egg quality
Eggs
Emulsification
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
mineral oil
Shelf life
soybean oil
storage
Weight loss
whey protein concentrate
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Summary:Effects of chitosan, whey protein concentrate (WPC), mineral oil (MO) and/or soybean oil (SO) coating on egg quality were compared at 25 and 4 °C, respectively, during 5 and 20 weeks of storage. Storage time and temperature, and type of coating significantly affected Haugh unit, yolk index, weight loss, albumen pH and emulsifying capacity. Shelf life was extended 4 weeks by MO and SO and 2 weeks by chitosan and WPC longer than that observed for noncoated eggs at 25 °C. MO‐ and SO‐coated eggs maintained AA grade for 20 weeks at 4 °C. Weight loss of SO‐coated eggs was
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.2010.02447.x