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, cilt.94, sa.1, ss.153-162, 2014 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 94 Sayı: 1
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1002/jsfa.6322
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.153-162
  • Anahtar Kelimeler: lysozyme, chitosan, coating, shell eggs, egg quality, functional properties
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

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).