Viscosity changes of chitosan solution affect physico-functional properties and consumer perception of coated eggs during storage
Document Type
Article
Publication Date
1-1-2014
Abstract
Effects of storage of chitosan (CH) solution on physico-functional properties and consumer perception of CH-coated eggs were evaluated during 5- and 15-weeks storage at 25°C and 4°C, respectively. Seven treatments [CH0 (freshly-prepared), CH1 (stored for 1-week at 25°C), CH1R (1-week, 4°C), CH3 (3-weeks, 25°C), CH3R (3-weeks, 4°C), CH5 (5-weeks, 25°C), CH5R (5-weeks, 4°C)] were applied on eggshell. After 5-weeks storage, CH-solution viscosity decreased by 2.56 and 4.6 times, respectively, at 4°C and 25°C while pH slightly increased. CH0 preserved grade-A quality for 4-weeks vs. 1-week for noncoated eggs at 25 °C. After 5-weeks, weight loss (%) of coated eggs at 25°C (6.04-5.59) was lower than that of noncoated eggs (7.44) but higher than that of all eggs at 4°C (2.93-2.46). Albumen pH increased while emulsion capacity decreased with increased storage time; however, both were insignificantly affected by CH viscosity. Consumers perceived CH0- and CH1R-eggshell to be glossier than noncoated eggs after 5-weeks. Purchase intent was higher for CH-coated eggs (72-77.3%) than for noncoated eggs (61.3%). Overall, viscosity changes of CH-coating solution had lesser impact on quality of CH-coated eggs than did storage temperature/time of eggs. © 2013 Elsevier Ltd.
Publication Source (Journal or Book title)
LWT
First Page
67
Last Page
73
Recommended Citation
Wardy, W., Pujols Martínez, K., Xu, Z., No, H., & Prinyawiwatkul, W. (2014). Viscosity changes of chitosan solution affect physico-functional properties and consumer perception of coated eggs during storage. LWT, 55 (1), 67-73. https://doi.org/10.1016/j.lwt.2013.07.013
