JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.94, no.1, pp.153-162, 2014 (SCI-Expanded)
Article / Article
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Science Citation Index Expanded (SCI-EXPANDED), Scopus
lysozyme, chitosan, coating, shell eggs, egg quality, functional properties, RHEOLOGICAL PROPERTIES, YIELD-STRESS, QUALITY, FILMS, VISCOSITY, BREAKAGE, ALBUMIN, FOAMS, WHITE, YOLK
Çanakkale Onsekiz Mart University Affiliated:
BACKGROUNDThe interior quality, shell impact strength and functional characteristics of eggs coated with chitosan and lysozyme-chitosan combinations were evaluated for enhancing egg freshness during storage. A 10% (w/w) lysozyme solution was incorporated into 1% (w/w) chitosan film-forming solution at ratios of 0, 10, 20 and 60% (w/w).