Chitosan coating improves shelf life of eggs

被引:102
作者
Bhale, S
No, HK
Prinyawiwatkul, W
Farr, AJ
Nadarajah, K
Meyers, SP
机构
[1] Louisiana State Univ, Ctr Agr, Dept Food Sci, Baton Rouge, LA 70803 USA
[2] Louisiana State Univ, Ctr Agr, Dept Biol & Agr Engn, Baton Rouge, LA 70803 USA
[3] Catholic Univ Daegu, Dept Food Sci & Technol, Hayang, South Korea
关键词
chitosan coating; eggs; Haugh unit; shelf life; yolk index;
D O I
10.1111/j.1365-2621.2003.tb05776.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Internal and sensory quality of eggs coated with chitosan was evaluated during a 5-wk storage at 25degreesC. 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 25degreesC, 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.
引用
收藏
页码:2378 / 2383
页数:6
相关论文
共 31 条
[1]   DEVELOPMENT AND USE OF COLOR STANDARDS FOR EGG YOLKS [J].
ASHTON, HE ;
FLETCHER, DA .
POULTRY SCIENCE, 1962, 41 (06) :1903-&
[2]   Mechanical and barrier properties of edible chitosan films as affected by composition and storage [J].
Butler, BL ;
Vergano, PJ ;
Testin, RF ;
Bunn, JM ;
Wiles, JL .
JOURNAL OF FOOD SCIENCE, 1996, 61 (05) :953-&
[3]  
Cho J. M., 2002, FOOD SCI BIOTECHNOL, V11, P392
[4]   Development of a 'bipolar' R-index [J].
Cliff, MA ;
O'Mahony, M ;
Fukumoto, L ;
King, MC .
JOURNAL OF SENSORY STUDIES, 2000, 15 (02) :219-229
[5]  
COOK F, 1986, EGG SCI TECHNOLOGY, P141
[6]   DEGRADABLE WHEAT GLUTEN FILMS - PREPARATION, PROPERTIES AND APPLICATIONS [J].
HERALD, TJ ;
GNANASAMBANDAM, R ;
MCGUIRE, BH ;
HACHMEISTER, KA .
JOURNAL OF FOOD SCIENCE, 1995, 60 (05) :1147-&
[7]  
HUBERTY CJ, 1994, APPL DISCRIMINANT AN
[8]   Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod [J].
Jeon, YJ ;
Kamil, JYVA ;
Shahidi, F .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (18) :5167-5178
[9]   PRESERVATION OF INTERNAL EGG QUALITY USING SILICONE FLUIDS [J].
KNIGHT, DW ;
BOWREY, M ;
COOKE, DJ .
BRITISH POULTRY SCIENCE, 1972, 13 (06) :587-&
[10]  
KNORR D, 1984, FOOD TECHNOL-CHICAGO, V38, P85