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Comparison of Shelf Life of Eggs Coated with Chitosans Prepared under Various Deproteinization and Demineralization Times
Author(s) -
No Hong Kyoon,
Prinyawiwatkul Witoon,
Meyers Samuel P.
Publication year - 2005
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.1365-2621.2005.tb11459.x
Subject(s) - demineralization , haugh unit , chitosan , yolk , chemistry , shelf life , chromatography , coating , food science , biochemistry , materials science , biology , body weight , organic chemistry , endocrinology , composite material , enamel paint , feed conversion ratio
Internal quality of eggs coated with chitosans prepared under various deproteinization (DP at 0, 5, 15 min) and demineralization (DM at 0, 10, 20, 30 min) times was evaluated. Chitosans prepared under DP 0 min/DM 30 min, DP 5 min/DM 30 min, and/or DP 15 min/DM 20 min conditions can be effectively used as an egg‐coating material in preserving the internal quality of eggs compared with chitosan prepared under the DP 15 min/DM 30 min condition. The Haugh unit and yolk index values suggested that the chitosan‐coated eggs can be preserved for at least 2 wk longer than the control noncoated eggs during 5 wk of storage at 25°C.