title: Mineral oil-chitosan emulsion coatings affect quality and shelf-life of coated eggs during refrigerated and room temperature storage.
abstract: Effects of mineral oil (MO) and 4 emulsions (prepared with different emulsifier types) of MO and chitosan solution (CH) at a fixed ratio of MO:CH = 25:75 as coating materials in preserving the internal quality of eggs were evaluated during 5 wk at 25 °C and 20 wk at 4 °C. Generally, as storage time increased, Haugh unit and yolk index values decreased whereas weight loss increased. However, MO and/or 4 emulsion coatings minimized the weight loss (<1.5%) and preserved the albumen and yolk quality of eggs (with the final B grade) for at least 3 wk longer than those observed for noncoated eggs at 25 °C. At 4 °C, all coated eggs changed from AA to A grade after 5 wk and they maintained this grade for 10 wk (5 wk longer than that of noncoated eggs). Although refrigeration (4 °C) alone could maintain the B grade of noncoated eggs for up to 20 wk, coating treatments were necessary to keep the weight loss below 2%. Compared with 4 °C, the increasing weight loss showed stronger negative correlation (P < 0.01) with the decreasing Haugh unit (-0.46 to -0.89) and yolk index (-0.36 to -0.89) at 25 °C. The emulsifier type used in this study generally did not affect the internal quality of eggs. Salmonella spp. detection was negative for all coated and noncoated eggs. This study demonstrated that MO and MO:CH emulsion coatings preserved the internal quality, prolonged the shelf-life, and minimized weight loss (<2%) of eggs.
authors.affiliation: Dept. of Food Science, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803-4200, USA.
authors.forename: Damir D
authors.initials: DD
authors.lastname: Torrico
authors.forename: Hong Kyoon
authors.initials: HK
authors.lastname: No
authors.forename: Witoon
authors.initials: W
authors.lastname: Prinyawiwatkul
authors.forename: Marlene
authors.initials: M
authors.lastname: Janes
authors.forename: José A H
authors.initials: JA
authors.lastname: Corredor
authors.forename: Luis F
authors.initials: LF
authors.lastname: Osorio
mesh_terms: D048271:Chitosan / Q000032:analysis* / Q000737:chemistry; D004530:Egg Yolk / Q000737:chemistry; D004531:Eggs; D045703:Emulsifying Agents / Q000032:analysis* / Q000737:chemistry; D004655:Emulsions / Q000737:chemistry*; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling; D005516:Food Microbiology; D005520:Food Preservatives / Q000032:analysis / Q000737:chemistry; D061353:Food Storage / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D008899:Mineral Oil / Q000032:analysis* / Q000737:chemistry; D012034:Refrigeration / Q000379:methods; D012475:Salmonella / Q000254:growth & development / Q000302:isolation & purification; D013696:Temperature
chemical_list: D045703:Emulsifying Agents; D004655:Emulsions; D005520:Food Preservatives; D008899:Mineral Oil; D048271:Chitosan