title: Application of chitosan for improvement of quality and shelf life of table eggs under tropical room conditions.
abstract: The current investigation was conducted to study the effectiveness of chitosan coating in preserving the internal quality of table eggs stored under tropical room conditions of 32 ± 1 °C and 60-70 % r. h. Internal, physical and microbiological quality of eggs coated with chitosan was evaluated during 5-week storage at different temperature (22 ± 1 and 32 ± 1 °C). Chitin was extracted from shrimp processing raw byproducts and deacetylated to high quality chitosan. The prepared chitosan was analyzed for its characteristic properties. The chitosan with a viscosity of 2206 mPa.S was used to prepare the coating solution. The weight loss, Haugh unit, and yolk index values suggested that coating of eggs with shrimp α-chitosan increased the shelf life of eggs by almost 4-week at 22 ± 1 °C and 3-week at 32 ± 1 °C compared with controls (non chitosan coated and acetic acid coated) eggs. Three-time repeated coating was more effective in preserving the internal quality and preventing weight loss than with single-time coating of chitosan on egg. Therefore, three-time coating of eggs with 2206 mPa.S chitosan offer a protective barrier for preserving the internal quality of eggs stored at tropical room conditions and concomitantly prevent contamination with microorganisms.
authors.affiliation: Academy of Scientific and Innovative Research, CSIR-Central Food Technological Research Institute, Mysore, 570020 India ; Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysore, 570020 India.
authors.forename: P V
authors.initials: PV
authors.lastname: Suresh
authors.affiliation: Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysore, 570020 India.
authors.forename: K Rathina
authors.initials: KR
authors.lastname: Raj
authors.affiliation: Academy of Scientific and Innovative Research, CSIR-Central Food Technological Research Institute, Mysore, 570020 India ; Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysore, 570020 India.
authors.forename: T
authors.initials: T
authors.lastname: Nidheesh
authors.affiliation: Academy of Scientific and Innovative Research, CSIR-Central Food Technological Research Institute, Mysore, 570020 India ; Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysore, 570020 India.
authors.forename: Gaurav Kumar
authors.initials: GK
authors.lastname: Pal
authors.affiliation: Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysore, 570020 India.
authors.forename: P Z
authors.initials: PZ
authors.lastname: Sakhare
keywords: Chitosan; Chitosan coating; Egg; Egg quality; Haugh unit