Title

Effects of initial albumen quality and mineral oil-chitosan emulsion coating on internal quality and shelf-life of eggs during room temperature storage

Document Type

Article

Publication Date

9-1-2011

Abstract

Effects of mineral oil (MO) and mineral oil-chitosan emulsion (MO:CH=25:75) as coatings on internal quality and shelf-life of eggs were evaluated during 5-week storage at 25°C. Eggs with three different initial albumen qualities [Haugh unit (HU): H=87.8, M=75.6 and L=70.9] were evaluated. As storage time increased, HU and yolk index values decreased whereas weight loss increased. Coating with MO and/or 25:75 MO:CH emulsion could preserve the internal quality for at least 4 more weeks for H-eggs and at least 3 more weeks for M and/or L-eggs, all with weight losses <0.92%. All coated eggs had >70% positive purchase intent, and their colour differences at week 0 could not be detected by naked human eye (ΔE *<3.0, noncoated eggs as reference). Consumers significantly differentiated freshly MO-coated from noncoated eggs on overall surface appearance. This study demonstrated that MO and 25:75 MO:CH emulsion coatings could preserve internal quality and prolong shelf-life of eggs. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology.

Publication Source (Journal or Book title)

International Journal of Food Science and Technology

First Page

1783

Last Page

1792

This document is currently not available here.

COinS