Chitosan Coating Improves Shelf Life of Eggs |
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| Authors: | S Bhale HK No W Prinyawiwatkul AJ Farr K Nadarajah SP Meyers |
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| Affiliation: | Author Bhale is with Dept. of Biological and Agricultural Engineering, Louisiana State Univ. Agricultural Center, Baton Rouge, La.;Author No is with the Dept. of Food Science and Technology, Catholic Univ. of Daegu, Hayang, South Korea.;Authors Prinyawiwatkul, Farr, Nadarajah, and Meyers are with the Dept. of Food Science, 111 Food Science Bldg., Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803-4200. |
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| Abstract: | ABSTRACT: Internal and sensory quality of eggs coated with chitosan was evaluated during a 5-wk storage at 25 °C. Three chitosans with high (HMw, 1100 KDa), medium (MMw, 746 KDa), and low (LMw, 470 KDa) molecular weight were used to prepare coating solutions. Coating with LMw chitosan was more effective in preventing weight loss than with MMw and HMw chitosans. The Haugh unit and yolk index values indicated that the albumen and yolk quality of coated eggs can be preserved up to 5 wk at 25 °C, which is at least 3 wk longer than observed for the control noncoated eggs. Based on external quality, consumers could not differentiate the coated eggs from the control noncoated eggs. Overall acceptability of all coated eggs was not different from the control and commercial eggs. |
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| Keywords: | chitosan coating eggs Haugh unit shelf life yolk index |
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