Soybean oil-chitosan emulsion affects internal quality and shelf-life of eggs stored at 25 and 4 °C
Document Type
Article
Publication Date
6-1-2013
Abstract
Effects of soybean oil (SO), chitosan solution (CH) and their emulsions (SO:CH = 60:40, 50:50 and 40:60 ratios) as coatings on internal quality of eggs stored at 25 and 4 °C, respectively, for 7 and 20 weeks, were evaluated. Eggs coated with SO and SO:CH emulsions maintained grade AA and/or A quality up to 7 weeks at 25 °C and 20 weeks at 4 °C, while noncoated eggs changed from AA to B grade after 2 weeks at 25 °C. Compared with noncoated eggs, shelf-life of eggs stored at 25 °C was extended for 5 weeks by all SO:CH emulsions. Weight loss of eggs coated with SO:CH emulsions was <3% after 7 weeks at 25 °C and <5% after 20 weeks at 4 °C. SO:CH emulsion is alternatively an effective coating with possible shorter drying times for reducing weight loss and preserving the internal quality of eggs. © 2013 Institute of Food Science and Technology.
Publication Source (Journal or Book title)
International Journal of Food Science and Technology
First Page
1148
Last Page
1156
Recommended Citation
Wardy, W., Torrico, D., Herrera Corredor, J., No, H., Zhang, X., Xu, Z., & Prinyawiwatkul, W. (2013). Soybean oil-chitosan emulsion affects internal quality and shelf-life of eggs stored at 25 and 4 °C. International Journal of Food Science and Technology, 48 (6), 1148-1156. https://doi.org/10.1111/ijfs.12068