Comparing effects of α‐ vs. β‐chitosan coating and emulsion coatings on egg quality during room temperature storage

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.