Open AccessQuality and microbiological protection of table eggs by ultrasonic application of acidic electrolyzed water and chitosan
Author(s) -
Héctor Cabanillas-Beltrán,
Ramsés Ramón González-Estrada,
Porfirio Gutiérrez-Martínez,
Silvia María Hernández-López
Publication year - 2020
Publication title -
acta agronómica/acta agronómica
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.216
H-Index - 8
eISSN - 2323-0118
pISSN - 0120-2812
DOI - 10.15446/acag.v69n2.77436
Subject(s) - haugh unit , antimicrobial , yolk , chitosan , food science , salmonella , eggshell , water activity , chemistry , escherichia coli , inoculation , microbiology and biotechnology , biology , body weight , water content , bacteria , biochemistry , horticulture , ecology , feed conversion ratio , genetics , geotechnical engineering , engineering , endocrinology , gene
Ultrasonic nebulization was used as a novel method of chitosan (CH) and acidic electrolyzed water (AEW) application on table eggs; effects on preservation, quality and antimicrobial properties were investigated. The effect of the application of CH and AEW alone or in combination on eggs quality was evaluated in terms of weight loss, shell thickness, yolk colour, Haugh units and shell strength. Additionally, the application of CH and AEW as an antimicrobial agent was investigated in order to evaluate their efficacy against Salmonella enteritidis and Escherichia coli (ATCC 25922). A negative effect was observed by the sole application of AEW on eggshell thickness and strength. Conversely, the combination of AEW and CH improve eggshell strength, as well as avoid water losses. The use of CH alone stable Yolk colour values and Haugh units compared to control eggs during the storage time. The combination of AEW and CH reduced the antimicrobial activity. However, the sole application of CH or EAW was effective depending on the type of inoculation and the strain evaluated.