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Effect of Molecular Weight, Type of Chitosan, and Chitosan Solution pH on the Shelf‐Life and Quality of Coated Eggs
Author(s) -
Kim Su Hyun,
No Hong Kyoon,
Prinyawiwatkul Witoon
Publication year - 2007
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.1750-3841.2006.00233.x
Subject(s) - chitosan , haugh unit , shelf life , chemistry , yolk , food science , coating , molecular mass , nuclear chemistry , biochemistry , organic chemistry , biology , enzyme , body weight , feed conversion ratio , endocrinology
Effects of the molecular weight and type of chitosans and pH of chitosan solution on antibacterial activity against Salmonella enterica Enteritidis and on internal quality of chitosan‐coated eggs were evaluated during 4 wk of storage at 25 °C. Two types of chitosans were studied: α‐chitosans with 4 different molecular weights (Mw = 282, 440, 746, and 1110 kDa) and β‐chitosan (Mw = 577 kDa). The α‐chitosan with 282 kDa exhibited stronger bactericidal effects than did other α‐ and β‐chitosans. The weight loss, Haugh unit, and yolk index values suggested that coating of eggs with α‐chitosan with 282 kDa increased the shelf‐life of eggs by almost 3 wk at 25 °C compared with noncoated eggs. The pH (4.5, 5.0, and 5.5) of the α‐chitosan (282 kDa) solution did not affect the internal quality of chitosan‐coated eggs. Therefore, coating of eggs with 282 kDa α‐chitosan without pH adjustment (initial pH of 4.5) may offer a protective barrier against contamination of S. Enteritidis while simultaneously preserving the internal quality of eggs.