Edible coating affects physico‐functional properties and shelf life of chicken eggs during refrigerated and room temperature storage |
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| Authors: | Wisdom Wardy Damir D Torrico Hong Kyoon No Witoon Prinyawiwatkul Firibu K Saalia |
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| Affiliation: | 1. Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803‐4200, USA;2. Department of Nutrition and Food Science, University of Ghana, Box LG 134, Legon – Accra, Ghana;3. Department of Food Science and Technology, Catholic University of Daegu, Hayang 712–702, Republic of Korea;4. Department of Nutrition and Food Science, University of Ghana, Box LG 134, Legon – Accra, Ghana |
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| Abstract: | Effects of chitosan, whey protein concentrate (WPC), mineral oil (MO) and/or soybean oil (SO) coating on egg quality were compared at 25 and 4 °C, respectively, during 5 and 20 weeks of storage. Storage time and temperature, and type of coating significantly affected Haugh unit, yolk index, weight loss, albumen pH and emulsifying capacity. Shelf life was extended 4 weeks by MO and SO and 2 weeks by chitosan and WPC longer than that observed for noncoated eggs at 25 °C. MO‐ and SO‐coated eggs maintained AA grade for 20 weeks at 4 °C. Weight loss of SO‐coated eggs was <1% after 5 weeks at 25 °C and after 20 weeks at 4 °C. Yolk index and emulsifying capacity were more correlated at 25 °C than at 4 °C. MO and SO were more effective coating materials, with SO providing a more cost‐effective coating for extending egg shelf life. |
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| Keywords: | Chitosan edible coating egg quality mineral oil shelf life soybean oil storage whey protein concentrate |
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