Comparing effects of α‐ vs. β‐chitosan coating and emulsion coatings on egg quality during room temperature storage. (30th December 2013)

• Record Type: Journal Article
• Authors: Pujols, Kairy Dharali; Osorio, Luis; Carrillo, Elsy Paola; Wardy, Wisdom; Torrico, Damir Dennis; No, Hong Kyoon; Corredor, José Andrés Herrera; Prinyawiwatkul, Witoon
• Is Part Of: International journal of food science & technology. Volume 49:Number 5(2014:May)
• Page Start: 1383
• Page End: 1390
• Publication Date: 2013-12-30
• Subjects: Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12468
• Languages: English
• ISSNs: 0950-5423

Abstract

<abstract abstract-type="main" id="ijfs12468-abs-0001"> <title>Summary</title> <p>Effects of α‐ and β‐chitosan (CH), soybean oil (SO) and their emulsions (CH:SO = 2:3) as coating materials on selected internal quality and sensory properties of eggs were evaluated during 5 weeks storage at 25 °C. After 3 weeks of storage, α‐ and β‐CH‐coated eggs changed to <italic>B</italic> grade, while SO‐ and emulsion‐coated eggs preserved grade <italic>A</italic> quality. Weight loss of eggs coated with SO and CH:SO emulsions was &lt;2.0% vs. 5.3–5.8% for noncoated and CH‐coated eggs after 5 weeks of storage. β‐CH (0.9%) maintained lower weight loss of eggs than α‐CH (1.2%) only at 1‐week storage. Albumen pH of eggs coated with SO and CH:SO emulsions decreased progressively throughout storage. Eggs coated with β‐CH:SO emulsion and SO were significantly glossier than noncoated eggs. Consumers indicated positive purchase intent (69.17–76.67%) for all coated eggs. Overall, α‐CH:SO and β‐CH:SO emulsions extended egg shelf life by at least 3 weeks during room temperature storage.</p> </abstract>