Influence of Edible Coating Techniques on Quality Characteristics of Eggs. Issue 2 (19th July 2016)

• Record Type: Journal Article
• Authors: Saeed, Farhan; Javaid, Amna; Ahmed, Nazir; Nadeem, Muhammad Tahir; Arshad, Muhammad Sajid; Imran, Ali; Sohaib, Muhammad; Khan, Azmat Ullah
• Is Part Of: Journal of food processing and preservation. Volume 41:Issue 2(2017)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2016-07-19
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.12815
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: The core objective of current research work is to observe the effects of different edible coatings on eggs for enhancing shelf life. For the purpose, brown and white eggs were procured from different local farms. After application of edible coatings i.e . shellac and chitosan, the quality characteristics i.e. haugh unit, yolk index, yolk color, albumin pH and shell color were observed. The maximum yolk index occur in noncoated eggs that is 0.42 for desi and 0.43 for farmi to 0.26 for desi and 0.23 for farmi whereas among shellac treatments minimum yolk index observed in T2. Edible coatings effectively extended the shelf life of eggs when stored at room temperature by preserving its quality characteristics. Chitosan and shellac coatings minimized the weight loss than those observed for noncoated eggs. Conclusively, the coating materials have potential use in delaying charges in the interior quality of eggs and maintaining their shelf life. Practical Applications: The current manuscript has innovative data for enhancing the shelflife of eggs regarding summer season. Edible coatings increased the shelflife of eggs that is beneficial for industrial point of view