Chitosan-soybean oil emulsion coating affects physico-functional and sensory quality of eggs during storage

Wardy, Wisdom; Torrico, Damir D.; Jirangrat, Wannita; No, Hong Kyoon; Saalia, Firibu Kwesi; Prinyawiwatkul, Witoon

doi:10.1016/j.lwt.2011.07.009

Cited by 38 publications

(45 citation statements)

References 26 publications

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“…Mass losses for the control group agree with those found by Akyurek and Okur (2009) for a similar storage period. The use of protective coatings has a positive effect on inhibiting egg mass loss during storage, which is confirmed by both the results obtained in the experimental group in this study and observations made by other authors (Edwin et al, 2013;Ryu et al, 2011;Wardy et al, 2011;Eke et al, 2013). Glycerine was found to reduce the egg mass loss more than mineral oil and chitosan emulsion (Wardy et al, 2011); however, the results obtained in this study had lower values compared to vegetable oils (Ryu et al, 2011) for the same storage time.…”

Section: Discussionsupporting

confidence: 90%

“…The diffusion of water from the albumen to the yolk (Menezes et al, 2012) increases the yolk mass, while reducing the value of its index. The results of the yolk index in this study are comparable to those obtained for soybean oil and chitosan-soybean oil emulsions (Wardy et al, 2011) and vegetable oils (Ryu et al, 2011).…”

Section: Discussionsupporting

confidence: 85%

“…Previous research has proven the effectiveness of using silicone oils (Edwin et al, 2013), isolated soy and whey proteins, wax (Biladeau andKeener, 2009), gelatine (Al-Hajo et al, 2012), and vegetable oils (Ryu et al, 2011). Soya oil and mineral oil emulsions with chitosan have also been assessed as coatings Wardy et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Glycerin as a factor for moderating quality changes in table eggs during storage

et al. 2018

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Abstract. Glycerol, a by-product of biodiesel production, is non-toxic to humans and the environment. With the current increase in the demand for fuels obtained from biomass, the amount of glycerine waste production is increasing. There are many ways to dispose this substance (in pharmaceuticals, cosmetics, and in chemical industry), but its utilization is still insufficient. Therefore, the aim of this study was to assess the possibility of limiting quality changes in table eggs during storage by coating the shells with a glycerol solution. The material used in this research consisted of 270 table chicken eggs collected on the same day. On the first day of the experiment, quality traits of 30 eggs were evaluated (initial control group). The remaining 240 eggs were divided into two equal groups: control (eggs that were not subjected to any treatment) and experimental (eggs that were coated with a 5 % aqueous solution of glycerol). The eggs were placed on transport trays and stored at 14 • C and 70 % humidity. Quality evaluations were carried out after 14 and 28 days of storage. The depth of the air cell, mass and specific gravity of the egg, the shell characteristics (water vapour conductance, strength, mass, thickness, and density), and the content traits (pH of the albumen and yolk, Haugh units, and colour and weight of the yolk) were evaluated. The results obtained suggest that the use of glycerine may contribute to slowing adverse changes in egg quality during storage by limiting CO 2 removal from the egg content, which allows the egg to maintain albumen structure. Due to the fact that glycerine is a safe, cheap, and easy-to-apply substance, its large-scale use in poultry raw material storage seems to be a very real possibility.

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Section: Discussionsupporting

confidence: 90%

Section: Discussionsupporting

confidence: 85%

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Glycerin as a factor for moderating quality changes in table eggs during storage

et al. 2018

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“…YI indicates yolk quality and eggs' freshness [39]. The YI of fresh eggs varies from 0.3 to 0.5 according to Yannakopoulos [40] and the initial YI of the fresh eggs in our experiment was 0.5 for both types of eggs (Tables 2 and 3).…”

Section: Changes Of Yimentioning

confidence: 53%

Quality Changes of N-3 PUFAs Enriched and Conventional Eggs under Different Home Storage Conditions with Wireless Sensor Network

Zhang

Yang

et al. 2017

Applied Sciences

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Omega-3 polyunsaturated fatty acids (n-3 PUFAs) enriched eggs are popular for their enrichment of PUFAs, but their freshness and quality are prone to decline with time, particularly if storage conditions are not well maintained. Home storage is the last but a neglected important tach in eggs supply chain, but few studies are available on the egg storage in the home stage. This study aimed to evaluate the internal quality change of both n-3 PUFAs enriched and conventional eggs by simulating eggs stored at consumers' home in refrigeration and under room temperature. The egg quality indices (Haugh unit, yolk index, weight, and albumen pH) were adopted and analyzed for both storage conditions. Wireless sensor network (WSN) was used for real-time monitoring of the temperature and humidity during storage. The results showed that temperature, humidity and time of storage all have an influence on the freshness of both n-3 PUFAs enriched and conventional eggs and there is no significant difference happened to n-3 PUFAs enriched eggs and conventional eggs. Refrigeration can decelerate the quality deterioration of both n-3 PUFAs enriched and conventional eggs and consumers should be educated about how to maintain the internal quality of eggs during home storage.

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“…importance to the egg industry (Roberts 2004). Eggshell quality attributes encompass shell color, size, shell deformation, shell thickness and ultrastructure, among others, whereas interior quality is based on albumen quality, perivitelline membrane, yolk quality and the presence of blood spots (Stadelman 1995;Roberts 2004;Wardy et al 2011Wardy et al , 2013Wardy et al , 2014.…”

Section: Practical Applicationsmentioning

confidence: 99%

Exploring the Drivers of Purchase Intent and Consumer Satisfaction of Chicken Eggs Using Principal Component Analysis and the Kano Model

Wardy

Mena

Nongtaodum

et al. 2014

Journal of Sensory Studies

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Twenty egg product attributes considered important by consumers (n = 400) were identified and their contribution to the satisfaction of quality requirements and purchase intent was examined using principal component analysis and the Kano model. Consumers considered freshness, absence of cracks, sale price and label stating "packing/best-before-date" as key attributes affecting purchase intent. Five principal components (PC1-PC5) were extracted, altogether explaining 57.43% of the total variance. Based on the PC loadings, the following groups emerged: PC1 (intrinsic quality), PC2 (aesthetic value), PC3 (extrinsic quality), PC4 (expediency) and PC5 (wholesomeness and safety). From the Kano analysis, eight variables (freshness, shell cleanness, absence of cracks, USDA (United States Department of Agriculture)-certified farm eggs, label stating "packing/best-beforedate", egg grade, secure packaging and availability) corresponding mostly to PC3, PC4 and PC5 were categorized as "must-be attributes," with dissatisfaction coefficients ranging from 0.87 (freshness) to 0.38 (egg grade). Sale price and egg size were classified as one-dimensional and attractive attributes, respectively. PRACTICAL APPLICATIONSThe Kano model is an efficient tool to prioritize product development efforts to prevent consumer dissatisfaction while increasing satisfaction. In this study, principal component analysis and the Kano model were utilized to understand the relationships between egg quality variables driving purchase intent and their impact on consumer satisfaction. Findings from this investigation present egg processors and retailers with valuable insights for successful differentiation from the competition and to increase profits, by identifying the essential product attributes with the most potential to delight consumers.

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Chitosan-soybean oil emulsion coating affects physico-functional and sensory quality of eggs during storage

Cited by 38 publications

References 26 publications

Glycerin as a factor for moderating quality changes in table eggs during storage

Glycerin as a factor for moderating quality changes in table eggs during storage

Quality Changes of N-3 PUFAs Enriched and Conventional Eggs under Different Home Storage Conditions with Wireless Sensor Network

Exploring the Drivers of Purchase Intent and Consumer Satisfaction of Chicken Eggs Using Principal Component Analysis and the Kano Model

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