Document Type
Article
Publication Date
1-1-2014
Abstract
Effects of mineral oil:chitosan (MO:CH at 25:75) emulsions prepared with four different emulsifiers (2 water- and 2 oil-miscible) as coatings on the internal quality (weight loss, Haugh unit, yolk index, and albumen pH) of coated eggs were evaluated during 5 weeks at 25±2°C and 20 weeks at 4±2°C. Eggs with two initial albumen qualities [Haugh unit (HU): H=87.8 and L=70.9] were used. At 25±2°C, Haugh unit, yolk index, and albumen pH of all coated eggs decreased with increased storage time. Coated H- and L-eggs maintained an A-grade up to 4 weeks and 1 week, respectively. Weight loss of all coated eggs remained below 1.35% after 5 weeks of storage at 25±2°C. All coated eggs maintained an A-grade with less than 2.5% weight loss during 20 weeks of storage at 4±2°C. Emulsifier types marginally affected the internal quality of coated eggs regardless of storage temperatures. © 2013 Elsevier Ltd.
Publication Source (Journal or Book title)
LWT
First Page
35
Last Page
41
Recommended Citation
Torrico, D., Wardy, W., Carabante, K., Pujols, K., Xu, Z., No, H., & Prinyawiwatkul, W. (2014). Quality of eggs coated with oil-chitosan emulsion: Combined effects of emulsifier types, initial albumen quality, and storage. LWT, 57 (1), 35-41. https://doi.org/10.1016/j.lwt.2013.12.035