Soybean oil‐chitosan emulsion affects internal quality and shelf‐life of eggs stored at 25 and 4 °C |
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| Authors: | Wisdom Wardy Damir D. Torrico José A. Herrera Corredor Hong Kyoon No Xiumei Zhang Zhimin Xu Witoon Prinyawiwatkul |
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| Affiliation: | 1. Department of Food Science, Louisiana State University Agricultural Center, , Baton Rouge, LA, 70803‐4200 USA;2. Colegio de Postgraduados – Campus Cordoba, , Veracruz, C.P. 94946 México;3. Department of Food Science and Technology, Catholic University of Daegu, , Hayang, 712–702 Republic of Korea;4. South Subtropical Crop Research Institute, Chinese Academy of Tropical Agricultural Science, , Zhanjiang, Guangdong, 52409 China |
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| Abstract: | Effects of soybean oil (SO), chitosan solution (CH) and their emulsions (SO:CH = 60:40, 50:50 and 40:60 ratios) as coatings on internal quality of eggs stored at 25 and 4 °C, respectively, for 7 and 20 weeks, were evaluated. Eggs coated with SO and SO:CH emulsions maintained grade AA and/or A quality up to 7 weeks at 25 °C and 20 weeks at 4 °C, while noncoated eggs changed from AA to B grade after 2 weeks at 25 °C. Compared with noncoated eggs, shelf‐life of eggs stored at 25 °C was extended for 5 weeks by all SO:CH emulsions. Weight loss of eggs coated with SO:CH emulsions was <3% after 7 weeks at 25 °C and <5% after 20 weeks at 4 °C. SO:CH emulsion is alternatively an effective coating with possible shorter drying times for reducing weight loss and preserving the internal quality of eggs. |
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| Keywords: | Chitosan chitosan emulsion egg quality emulsion coating shelf life soybean oil storage |
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