Edible coating affects physico-functional properties and shelf life of chicken eggs during refrigerated and room temperature storage

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.