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Plasticizer Types and Coating Methods Affect Quality and Shelf Life of Eggs Coated with Chitosan
Author(s) -
Kim S.H.,
No H.K.,
Prinyawiwatkul W.
Publication year - 2008
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.1750-3841.2007.00650.x
Subject(s) - haugh unit , plasticizer , glycerol , yolk , shelf life , chitosan , coating , sorbitol , chemistry , food science , organic chemistry , biology , body weight , feed conversion ratio , endocrinology
Effects of different plasticizer types (glycerol, propylene glycol, and sorbitol) and coating methods (brushing, dipping, and spraying) on the internal quality and shelf life of chitosan‐coated eggs were evaluated during 5 wk of storage at 25 °C. The Haugh unit and yolk index values suggested that chitosan coating, irrespective of the plasticizer types, extended the shelf life of eggs by almost 3 wk at 25 °C compared with noncoated eggs. After 5 wk of storage, plasticizer types did not significantly affect the quality (weight loss, Haugh unit, and yolk index) of chitosan‐coated eggs. However, there was an observable trend indicating that use of sorbitol rather than propylene glycol and glycerol as a plasticizer was better in reducing weight loss (whole egg) of chitosan‐coated eggs during a 5‐wk storage. After a 5‐wk storage, there were no significant differences in weight loss and weight of albumen and yolk among chitosan‐coated eggs, regardless of the coating methods. However, both brushing and dipping methods yielded chitosan‐coated eggs with better yolk (higher yolk index values) and albumen (lower pH) qualities than did the spraying method. During 3 to 5 wk of storage, the Haugh unit values of chitosan‐coated eggs by the brushing method were higher than or comparable to those by dipping or spraying. Therefore, coating of eggs with chitosan using sorbitol as a plasticizer and by the brushing method may offer a protective barrier in preserving the internal quality and thus extending shelf life of eggs.