Influence of Edible Coating Techniques on Quality Characteristics of Eggs

Abstract

The core objective of current research work is to observe the effects of different edible coatings on eggs for enhancing shelf life. For the purpose, brown and white eggs were procured from different local farms. After application of edible coatings i.e. shellac and chitosan, the quality characteristics i.e. haugh unit, yolk index, yolk color, albumin pH and shell color were observed. The maximum yolk index occur in noncoated eggs that is 0.42 for desi and 0.43 for farmi to 0.26 for desi and 0.23 for farmi whereas among shellac treatments minimum yolk index observed in T2. Edible coatings effectively extended the shelf life of eggs when stored at room temperature by preserving its quality characteristics. Chitosan and shellac coatings minimized the weight loss than those observed for noncoated eggs. Conclusively, the coating materials have potential use in delaying charges in the interior quality of eggs and maintaining their shelf life. Practical Applications The current manuscript has innovative data for enhancing the shelflife of eggs regarding summer season. Edible coatings increased the shelflife of eggs that is beneficial for industrial point of view

The effect of resin coating on the quality characteristics of chicken eggs during storage

“…In line with the results of the present study, Saeed et al. (2017) reported that b * values of the yolk of egg samples decreased during storage and coating slowed down this decrease.…”

“…The highest b* values in the albumen and yolk (5.29 and 15.21, respectively) during storage were determined in the samples stored at 22 • C after washing whereas the lowest b* values in the albumen and yolk (7.39 and 23.41, respectively) were determined in the samples coated with sour cherry tree resin. In line with the results of the present study, Saeed et al (2017) reported that b* values of the yolk of egg samples decreased during storage and coating slowed down this decrease.…”

“…High HU values indicate that the egg is of good quality. An egg, newly released from the farm has a HU value between 85 and 75 while a fresh, quality egg has approximately 70 HU index: however, older egg yolk will have a lower HU (Bhale et al., 2003; Ozbey & Esen, 2007; Liu et al., 2016; Saeed et al., 2017). In all egg samples, the HU value decreased during storage ( P < 0.05).…”

“…Saeed et al. (2017) reported that the L * values of albumen and yolk of the egg samples decreased during storage, and the coating slowed this decrease. The results obtained by the researchers were compatible with the results of the present study.…”

“…Weight loss of egg samples were determined according to Suppakul et al (2010). Air cell height (distance between eggshell and membrane, mm) was measured with a micrometer (Mitutoyo 293-250-30, Japan) according to Saeed et al (2017). Haugh unit (HU), albumen index (AI), and yolk index (YI) calculated according to the formulas below.…”