Effects of initial albumen quality and mineral oil–chitosan emulsion coating on internal quality and shelf‐life of eggs during room temperature storage |
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| Authors: | Damir Dennis Torrico Hong Kyoon No Sujinda Sriwattana Dennis Ingram Witoon Prinyawiwatkul |
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| Affiliation: | 1. Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803‐4200, USA;2. Department of Food Science and Technology, Catholic University of Daegu, Hayang 712‐702, Korea;3. Sensory Evaluation and Consumer Testing Unit, Faculty of Agro‐Industry, Chiang Mai University, Chiang Mai, Thailand 50100;4. School of Animal Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803‐4200, USA |
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| Abstract: | Effects of mineral oil (MO) and mineral oil–chitosan emulsion (MO:CH = 25:75) as coatings on internal quality and shelf‐life of eggs were evaluated during 5‐week storage at 25 °C. Eggs with three different initial albumen qualities Haugh unit (HU): H = 87.8, M = 75.6 and L = 70.9] were evaluated. As storage time increased, HU and yolk index values decreased whereas weight loss increased. Coating with MO and/or 25:75 MO:CH emulsion could preserve the internal quality for at least 4 more weeks for H‐eggs and at least 3 more weeks for M and/or L‐eggs, all with weight losses <0.92%. All coated eggs had >70% positive purchase intent, and their colour differences at week 0 could not be detected by naked human eye (ΔE* < 3.0, noncoated eggs as reference). Consumers significantly differentiated freshly MO‐coated from noncoated eggs on overall surface appearance. This study demonstrated that MO and 25:75 MO:CH emulsion coatings could preserve internal quality and prolong shelf‐life of eggs. |
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| Keywords: | chitosan colour difference (Δ E*) Egg quality emulsion coating haugh unit mineral oil sensory discrimination yolk index |
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