TY - JOUR
T1 - Comparing effects of α- vs. β-chitosan coating and emulsion coatings on egg quality during room temperature storage
AU - Pujols, Kairy Dharali
AU - Osorio, Luis
AU - Carrillo, Elsy Paola
AU - Wardy, Wisdom
AU - Torrico, Damir Dennis
AU - No, Hong Kyoon
AU - Corredor, José Andrés Herrera
AU - Prinyawiwatkul, Witoon
PY - 2014/5
Y1 - 2014/5
N2 - 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.
AB - 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.
KW - Egg quality
KW - Emulsion coating
KW - Haugh unit
KW - Sensory discrimination
KW - Shelf life
KW - β-chitosan
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U2 - 10.1111/ijfs.12468
DO - 10.1111/ijfs.12468
M3 - Article
AN - SCOPUS:84898461292
SN - 0950-5423
VL - 49
SP - 1383
EP - 1390
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 5
ER -