The effects of ozone, ultrasound and coating with shellac and lysozyme–chitosan on fresh egg during storage at ambient temperature. Part II: microbial quality, eggshell breaking strength and FT‐NIR spectral analysis

Abstract

Summary This research aims to investigate and compare the effect of different treatments, including gaseous ozone (6‐ppm/4‐min), ultrasound (450 W/4‐min), and coatings of shellac and lysozyme–chitosan (L–C), on fresh eggs during the storage for six weeks at ambient temperature. The internal quality analysis was performed in Part I. In Part II, the bacterial qualities, Fourier transform near‐infrared (FT‐NIR) spectral image and eggshell breaking strength were monitored. Ozone and ultrasound helped to maintain bacterial quality, but had an adverse effect on shell strength. Coated eggs had the highest value of strength (shellac: 3.63 ± 0.54 kgf; L–C: 3.56 ± 0.54 kgf) and ultrasound‐treated eggs had the lowest strength (3.13 ± 0.78 kgf) in egg top. FT‐NIR measurement showed that all treatments resulted in a decrease in absorption bands throughout storage. Overall, among the treatments investigated, the coatings were the best for enhancing shelf life with higher strength in eggshell breakage, while the ozone and ultrasound only helped to keep the microbial quality and enhance the shelf life.

Evaluation of different ozonation on aflatoxin degradation and physicochemical characteristics of hazelnuts

“…Concentration was monitored continuously using an ozone detector (Teknozone) (Yüceer & Caner, 2020). In the first part of the study, the physicochemical effects of different levels and durations of ozone treatment on hazelnuts during the storage period were investigated.…”

The impact of coatings and novel processing techniques on the functionality of table eggs during extended storage period at ambient temperature

“…The internal quality attributes were studied by Yüceer and Caner (2020a) in Part I. The bacterial quality, Fourier transform near-infrared spectroscopy, and breaking-strength were studied by Yüceer and Caner (2020b) in Part II.…”

Effects of high‐molecular‐weight chitosan coating prepared in different solvents on quality of catfish fillets during 6‐month frozen storage

“…Chitosan, a nontoxic, biodegradable, and biocompatible natural polymer, is derived from chitin, and composed primarily of glucosamine, known as β‐(1,4)‐2‐amino‐2‐deoxy‐ D ‐glucopyranose (Mohan et al., 2012; No et al., 2007; Somsak et al., 2020). Chitosan and its derivatives, alone or in combination with other bioactive compounds, have been widely used to preserve quality and extend shelf‐life of food (Pinzon et al., 2020; Torpol et al., 2019; Yüceer & Caner, 2020a, b). Specifically, chitosan can be used as a coating material for storage of seafoods due to its antimicrobial (Jung et al., 2010) and antioxidant (Yen et al., 2008; Youn et al., 2009) properties.…”