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, vol.45, no.3, 2021 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 45 Issue: 3
  • Publication Date: 2021
  • Doi Number: 10.1111/jfpp.15261
  • Journal Name: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

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.