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Edible Film Coating to Minimize Eggshell Breakage and Reduce Post‐Wash Bacterial Contamination Measured by Dye Penetration in Eggs
Author(s) -
Xie L.,
Hettiarachchy N.S.,
Ju Z.Y.,
Meullenet J.,
Wang H.,
Slavik M.F.,
Janes M.E.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb11398.x
Subject(s) - eggshell , breakage , penetration (warfare) , sodium hypochlorite , coating , contamination , chemistry , tap water , sodium , materials science , composite material , biology , environmental engineering , ecology , organic chemistry , operations research , engineering
The mechanical and bacterial barrier properties of washed (tap water, sodium carbonate, Na 2 CO 3 , sodium hypochlorite, NaOCl) noncoated eggs and eggs coated with soy protein isolate (SPI), whey protein isolate (WPI), carboxylmethyl cellulose (CMC), or wheat gluten (WG) were evaluated. All coated eggshells showed greater puncture strength than those of noncoated eggs. The film‐coated eggs reduced post‐wash bacterial penetration as measured by dye penetration method. WPI coating completely inhibited blue dye penetration on average. These results suggest that WPI coatings can be used to reduce breakage of eggshell and egg microbial contamination.