Chitosan-soybean oil emulsion coating affects physico-functional and sensory quality of eggs during storage

Effects of soybean oil (SO) and chitosan-soybean oil (CH:SO = 40:60) emulsion as coating materials for preserving internal quality of eggs were evaluated during 7 and 15 weeks storage at 25 °C and 4 °C, respectively. Consumers (n = 150) assessed surface properties and purchase intent of freshly coated eggs. Noncoated eggs deteriorated from AA to B grade after 1 week while coated eggs retained A grade up to 5 weeks at 25 °C. Amongst coatings, CH:SO emulsion maintained a lower albumen pH while SO was better at reducing weight loss. Effect of refrigeration on albumen pH was minimal. Weight loss of coated eggs was <3% after 7 weeks at 25 °C. Emulsion capacity and emulsion viscosity were minimally affected by coating and refrigeration, and their trends were more correlated to the yolk index at 25 °C than at 4 °C. Only SO-coated eggs were not sensorially smoother than noncoated eggs; however, CH:SO emulsion-coated eggs had the least shell colour changes (ΔE^∗, values at day 0 as a reference) during storage at 25 °C. All coated eggs had 85% positive purchase intent. SO and CH:SO emulsion coatings significantly extended egg shelf-life compared to that of noncoated eggs at room and refrigerated storage.