Internal quality of eggs coated with whey protein concentrate

Abstract

The functional properties of foods can be preserved when they are coated with edible films, since both the loss of moisture and the transport of O 2 and CO 2 are reduced. The objectives of this work were: to compare weight loss, Haugh units, and albumen pH between fresh eggs and eggs coated with whey protein concentrate (WPC), under six storage periods (3, 7, 10, 14, 21 and 28 days), at 25°C. During the entire storage period, regardless of whether the eggs were coated or not, the Haugh unit values and the weight loss decreased, and differences between values from the first to the last period were lower for coated eggs. Albumen pH increased. The Haugh unit values for coated eggs were similar to those found in literature references when the same storage period was considered.

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

“…Obanu & Mpieri (1984) reported that vegetable oil coatings significantly reduced (eleven times less) the weight loss (0.013–0.016 g) of coated eggs compared to that (0.186 g) of noncoated eggs after 5 weeks of storage at 25–32 °C. Alleoni & Antunes (2004) reported a 4.8% weight loss in WPC‐coated eggs compared with 3.4% in this study (data not shown) after 4 weeks of storage at 25 °C.…”

Application of Transglutaminase Crosslinked Whey Protein–Pectin Coating Improves Egg Quality and Minimizes the Breakage and Porosity of Eggshells

“…One strategy to enhance the shelf-life of fresh eggs is to keep them at refrigeration temperatures (4-8 • C), but in some regions that is not possible. An alternative to solve this problem is the use of edible coatings applied to fresh egg surfaces that can improve the egg's shell mechanical properties and through the sealing of the eggshell pores, reduce the permeability to moisture, gases, and microorganisms [6][7][8][9][10][11][12][13]. It is well known that the chemical-physical properties of edible coatings strongly depend on their composition.…”

The Effect of Shellac as Coating Material on the Internal Quality of Chicken Eggs

“…Ahn et al (1999) were found that albumen pH value was increased to be 9.27 after 7 days, but it was stable until 21 days at refrigerator temperature (5 C). Alleoni and o Antunes (2004) reported that the albumen pH values were increased for both coated and non-coated eggs.…”

“…Wong et al (1996) measured 4.2, 6.5 and 9.2% weight losses in eggs coated with wheat gluten, soybean protein isolate and mineral oil after 28 days storage respectively. Alleoni and Antunes (2004) record that the weight loss was decreased by using whey protein concentrate as coating material after stored for 3, 7, 10, 14, 21 and 28 days at 25 C. Al-Hajo et al (2009) found o that the weight loss was decreased in coated chicken eggs by using black seed oil as coating material for 10, 20 and 30 days at 4 C. o The albumen pH values for all storage periods (Table 2) were higher with coated chicken eggs as compared with non-coated. The pH values for non-coated ranging from 9.52 (one day old egg) to 8.24 (30 days old egg).…”