Antimicrobial lysozyme-chitosan coatings affect functional properties and shelf life of chicken eggs during storage


YÜCEER M., CANER C.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.94, no.1, pp.153-162, 2014 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 94 Issue: 1
  • Publication Date: 2014
  • Doi Number: 10.1002/jsfa.6322
  • Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.153-162
  • Keywords: 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: Yes

Abstract

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).