Soybean oil‐chitosan emulsion affects internal quality and shelf‐life of eggs stored at 25 and 4 °C. (29th January 2013)

• Record Type: Journal Article
• Authors: Wardy, Wisdom; Torrico, Damir D.; Herrera Corredor, José A.; No, Hong Kyoon; Zhang, Xiumei; Xu, Zhimin; Prinyawiwatkul, Witoon
• Is Part Of: International journal of food science & technology. Volume 48:Number 6(2013:Jun.)
• Page Start: 1148
• Page End: 1156
• Publication Date: 2013-01-29
• Subjects: Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12068
• Languages: English
• ISSNs: 0950-5423

Abstract

<abstract abstract-type="main" id="ijfs12068-abs-0001"> <title>Summary</title> <p>Effects of soybean oil (SO), chitosan solution (CH) and their emulsions (SO:CH = 60:40, 50:50 and 40:60 ratios) as coatings on internal quality of eggs stored at 25 and 4 °C, respectively, for 7 and 20 weeks, were evaluated. Eggs coated with SO and SO:CH emulsions maintained grade <italic>AA</italic> and/or <italic>A</italic> quality up to 7 weeks at 25 °C and 20 weeks at 4 °C, while noncoated eggs changed from <italic>AA</italic> to <italic>B</italic> grade after 2 weeks at 25 °C. Compared with noncoated eggs, shelf‐life of eggs stored at 25 °C was extended for 5 weeks by all SO:CH emulsions. Weight loss of eggs coated with SO:CH emulsions was &lt;3% after 7 weeks at 25 °C and &lt;5% after 20 weeks at 4 °C. SO:CH emulsion is alternatively an effective coating with possible shorter drying times for reducing weight loss and preserving the internal quality of eggs.</p> </abstract>