Comparing effects of α‐ vs. β‐chitosan coating and emulsion coatings on egg quality during room temperature storage |
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| Authors: | Kairy Dharali Pujols Luis Osorio Elsy Paola Carrillo Wisdom Wardy Damir Dennis Torrico Hong Kyoon No José Andrés Herrera Corredor Witoon Prinyawiwatkul |
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| Affiliation: | 1. School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, , Baton Rouge, LA, 70803‐4200 USA;2. Escuela Agrícola Panamericana, Km. 30 Carr. a Danlí, Valle del Zamorano, Zamorano University, , Tegucigalpa, Honduras;3. Department of Food Science and Technology, Catholic University of Daegu, , Hayang, 712‐702 South Korea;4. Colegio de Postgraduados, , Veracruz, C.P. 94946 México |
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| Abstract: | Effects of α‐ and β‐chitosan (CH), soybean oil (SO) and their emulsions (CH:SO = 2:3) as coating materials on selected internal quality and sensory properties of eggs were evaluated during 5 weeks storage at 25 °C. After 3 weeks of storage, α‐ and β‐CH‐coated eggs changed to B grade, while SO‐ and emulsion‐coated eggs preserved grade A quality. Weight loss of eggs coated with SO and CH:SO emulsions was <2.0% vs. 5.3–5.8% for noncoated and CH‐coated eggs after 5 weeks of storage. β‐CH (0.9%) maintained lower weight loss of eggs than α‐CH (1.2%) only at 1‐week storage. Albumen pH of eggs coated with SO and CH:SO emulsions decreased progressively throughout storage. Eggs coated with β‐CH:SO emulsion and SO were significantly glossier than noncoated eggs. Consumers indicated positive purchase intent (69.17–76.67%) for all coated eggs. Overall, α‐CH:SO and β‐CH:SO emulsions extended egg shelf life by at least 3 weeks during room temperature storage. |
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| Keywords: | Egg quality emulsion coating haugh unit sensory discrimination shelf life β ‐chitosan |
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