Effects of initial albumen quality and mineral oil–chitosan emulsion coating on internal quality and shelf‐life of eggs during room temperature storage

Abstract

Effects of mineral oil (MO) and mineral oil-chitosan emulsion (MO:CH = 25:75) as coatings on internal quality and shelf-life of eggs were evaluated during 5-week storage at 25°C. Eggs with three different initial albumen qualities [Haugh unit (HU): H = 87.8, M = 75.6 and L = 70.9] were evaluated. As storage time increased, HU and yolk index values decreased whereas weight loss increased. Coating with MO and ⁄ or 25:75 MO:CH emulsion could preserve the internal quality for at least 4 more weeks for H-eggs and at least 3 more weeks for M and ⁄ or L-eggs, all with weight losses <0.92%. All coated eggs had >70% positive purchase intent, and their colour differences at week 0 could not be detected by naked human eye (DE * < 3.0, noncoated eggs as reference). Consumers significantly differentiated freshly MO-coated from noncoated eggs on overall surface appearance. This study demonstrated that MO and 25:75 MO:CH emulsion coatings could preserve internal quality and prolong shelf-life of eggs.

Formulation and Application of Cinnamon Oil-Chitosan Emulsion Coating to Increase the Internal Quality and Shelf-Life of Shelled Eggs

“…Because of carbon dioxide outflow through eggshell pores during storage, the thick albumen becomes thinner and albumen pH value increases up to 9.6–9.7 (Torrico et al . ). In this study, the albumen pH values of all treatments ranged from 8.01 to 9.40.…”

“…This denotes that 9:91 and 12:88 CO : CH emulsions as coating materials could considerably slow down carbon dioxide loss through eggshell pores by acting as gas barriers (Torrico et al . ). In addition, there were no significant differences (0.05 < P ) among the pH values of the Treatment 1, Treatment 2 and CH group regardless of temperature.…”

“…However, the combination of chitosan and oil has been reported as a more successful coating material for retarding the weight loss of eggs (Torrico et al . ; Wardy et al . ).…”

“…Weight Loss Percentage. Weight loss percentage of the coated and noncoated eggs for the duration of storage was calculated as [(Initial egg weight (g) after coating at day 0 2 egg weight (g) after storage) 4 initial egg weight (g) after coating at day 0] 3 100 (Torrico et al 2011b).…”

Study of short-wave ultraviolet treatments (UV-C) as a non-thermal preservation process for liquid egg products

“…The slight increase in the browning index led to perceptible changes in samples treated under static conditions. But dynamic treatments up to 3.645 J.cm -2 in LEW caused ΔE* values, which were not expected to be detectable by the naked eye (ΔE* < 3) (Torrico et al, 2011 ΔE* < 2, minimum differences; ΔE* between 2 and 3, acceptable differences; ΔE*between 3 and 5, almost unacceptable; ΔE* > 5, unacceptable differences.…”