Chitosan coating minimises eggshell breakage and improves egg quality

CANER C., Cansiz O.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.88, no.1, pp.56-61, 2008 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 88 Issue: 1
  • Publication Date: 2008
  • Doi Number: 10.1002/jsfa.2962
  • Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.56-61
  • Keywords: chitosan, coating, shell eggs, shell strength, viscosity, interior quality, consumer preference, EDIBLE COATINGS, SHELF-LIFE, STORAGE, FOOD, ALBUMIN, CHITIN
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

The interior quality of eggs, shell impact strength, and consumer perception of eggs coated with chitosan containing an organic acid (acetic, lactic and propionic) were evaluated. Uncoated eggs had the highest albumen pH and lowest albumen viscosity. The viscosity of eggs coated with chitosan and lactic or propionic acids were the highest. Chitosan coating also improved shell strength with chitosan + lactic acid being the best coating in this regard. The colour of shell and yolk as measured by lightness (L*), a*, b*, chroma and hue of coated and uncoated eggs were not significantly different but the difference was detected in the colour of albumen, which is an effective indication of freshness and egg quality. Based on sensory evaluation, consumers could not differentiate coated eggs from uncoated eggs; thus the general acceptability of the coated eggs was the same as uncoated eggs. This study shows a great potential of using chitosan and lactic acid mixture as a coating material for egg coating to extend the shelf life. It has no effect on consumer acceptability of the product. (C) 2007 Society of Chemical Industry.