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Comparing effects of α‐ vs. β‐chitosan coating and emulsion coatings on egg quality during room temperature storage
Author(s) -
Pujols Kairy Dharali,
Osorio Luis,
Carrillo Elsy Paola,
Wardy Wisdom,
Torrico Damir Dennis,
No Hong Kyoon,
Corredor José Andrés Herrera,
Prinyawiwatkul Witoon
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12468
Subject(s) - emulsion , coating , chitosan , food science , shelf life , cold storage , chemistry , food preservation , materials science , biology , biochemistry , horticulture , organic chemistry
Summary 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 B grade, while SO ‐ and emulsion‐coated eggs preserved grade A quality. Weight loss of eggs coated with SO and CH : SO emulsions was <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.