The impact of coatings and novel processing techniques on the functionality of table eggs during extended storage period at ambient temperature


YÜCEER M. , CANER C.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2021 (SCI İndekslerine Giren Dergi) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası:
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1111/jfpp.15261
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION

Özet

This study aims to evaluate the impact of various applications (Ozone, sonication, and shellac and also chitosan-lysozyme) on stored table eggs for 6-weeks at ambient temperature. In this study, the functional properties and color characteristics have been monitored. Functional characterization as assayed by foaming capacity (FC) values of eggs (albumin & whole) significantly decreased from 1,175-741 (initial) at 0 weeks to 241.6-200.3 (control), 758.3-466.2 (shellac), 560-333.3 (chitosan-lysozyme), 466.6-275 (sonication), 458.3-291.6 (ozone) at the end of storage, respectively. Eggshell surface L* values were 93.77 +/- 0.61 (control), 92.84 +/- 0.61 (shellac), 94.17 +/- 0.51 (chitosan-lysozyme), 94.62 +/- 0.52 (sonication), and 93.99 +/- 0.52 (ozone) immediately after the treatments but no major significant changes were observed during storage. The lightness (L*) of egg yolk decreased significantly (p < .05) during storage from 54.95 +/- 1.90 to 52.51 +/- 2.04 which indicates the degradation of carotenoids in the yolk and the development of brownish lipid amine-aldehydes with protein discoloration. chitosan-lysozyme, sonication, and ozone treatments significantly enhanced the surface color of the eggs. However, the shellac coating maintained the highest functionality (FC) by sealing porous among all other treatments during the storage.