Whey protein isolate coating and concentration effects on egg shelf life

Caner C.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.85, no.13, pp.2143-2148, 2005 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 85 Issue: 13
  • Publication Date: 2005
  • Doi Number: 10.1002/jsfa.2225
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.2143-2148
  • Keywords: eggshells, coating, whey protein isolate, shelf life, Haugh unit, yolk index, EDIBLE FILMS, STORAGE, CHITOSAN, QUALITY, STRAIN, LAYER, AGE


The influences of three different concentrations (6, 12 and 18%) of whey protein isolate (WPI) coatings on shelf-life enhancements of the fresh egg quality (weight loss, pH, Haugh unit, yolk index and colors) and the shelf life were evaluated at room temperature. All coated eggs showed lower weight loss than uncoated eggs. Less weight loss (2.46 for 12% WPI and 2.38 for 18% WPI) was observed in WPI-coated eggs. Haugh units (HU) indicated that coated eggs remained in grade 'A' during 3 weeks storage period, whereas uncoated (UC) changed from grade 'A' to '13' after I week of storage. The HU and yolk-index (YI) values of all WPI-coated eggs were significantly higher than those of UC. Among the coated eggs, there were no significant differences in HU, but 12 and 18% WPI coated had higher YI than WPI 6% coated and UC. The albumen pH of the UC eggs was significantly higher than that of coated eggs. Yolk lightness (L*) and (b*); shell (a*) and (b*) of coated eggs were not different from UC after 4 weeks. Performance of WPI coatings depended on the concentration up to 12% but not between 12 and 18%. Results also indicated that WPI coatings served as protective barrier for shelf life of the eggs. (c) 2005 Society of Chemical Industry.