The effect of edible eggshell coatings on egg quality and consumer perception

Abstract

Effects of the various coatings (whey protein isolate, chitosan and shellac) on fresh eggs quality were evaluated based on the interior quality and sensory evaluation during 4 weeks of storage. During storage, all egg weights and albumen heights decreased and albumen pH increased. The lowest weight loss (0.75%) was observed in shellac-coated eggs. Eggs coated with chitosan and whey protein also had significantly lower weight loss than uncoated (UC) eggs (p < 0.05). The albumen pH of the UC eggs was significantly higher than that of coated eggs and increased during storage time. The Haugh unit and yolk-index values of all coated eggs were significantly higher than those of UC. Among the coated eggs, the shellac eggs had the highest value of Haugh unit and yolk index. Chitosan and shellac effectively maintained grade 'A' eggs for at least 2 weeks more than control and 1 week more than whey protein isolate. On the basis of sensory evaluation, shellac has highest glossiness, but lowest general acceptability. Eggs coated with whey protein had significantly higher general acceptability. Yolk lightness (L * ) (a * ) and (b * ) of coated eggs were not different from UC after 4 weeks. The E * ab values of color differences were similar to controls. The study demonstrated that various coatings improved the shelf life of eggs.

Effect of low cost shell coatings and storage conditions on the raw and cooked qualities of shell egg Efecto de recubrimientos de cascara de bajo coste y de las condiciones de almacenaje sobre la calidad de huevos crudos y cocinados

“…Even the highest concentration of whey protein coating used (18%) gave higher weight loss of 3.63% after 4th week of storage at ambient condition than observed in this study. In another paper, it was reported that when coatings from whey protein isolate, chitosan and shellac were used, shellac gave least weight loss of 0.75% after 4th week of storage at ambient condition (Caner, 2005b). Bhale et al (2003) also reported that weight loss of chitosan-coated eggs were around 6.8% after 5th week of storage.…”

Effect of storage time on quality and functional properties of eggs from hens included in conservation programme in Poland

“…Stwierdzone ubytki masy w czasie przechowywania są zbieżne z wynikami badań innych autorów, którzy w podobny sposób badali jaja z chowu intensywnego bądź wybiegowego [4,9,23,25,28]. Utrata masy jaja w wyniku przechowywania jest spowodowana ubytkiem wody i dwutlenku węgla przez pory w skorupie [7]. Yilmaz i Bozkurt [28] wykazali związek między ubytkami masy powstającymi w czasie przechowywania a wielkością jaj, co może tłumaczyć najwięk-szy ubytek masy jaj od kur R11.…”

Type of dietary lipids and storing time on egg stability

“…According to Caner (2005), weight loss during storage is mainly caused by evaporation of water and loss of CO 2 . Moreover, this reduction in egg weight with storage time may be due to the loss of ammonia, nitrogen, and hydrogen sulfide which are degradation products of the egg organic constituents (SILVERSIDES; BUDGELL, 2004).…”