Effects of chitosan coating and storage with dry ice on the freshness and quality of eggs

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2011-02-01
Authors
Jo, C.
Ahn, Dong
Liu, X. D.
Kim, K. H.
Nam, K.-C.
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Abstract

To develop a method that can maintain egg freshness during practical storage conditions, eggs were coated with chitosan and stored with or without dry ice. The physicochemical and microbiological qualities of eggs were evaluated during 14 d of storage at 4 and 23°C without dry ice and at 23°C with dry ice. The combination of chitosan coating and dry ice significantly inhibited a Haugh unit decrease during storage at 23°C. No difference in functional properties, such as foaming ability, foam stability, and viscosity, among treatments was observed, but chitosan coating and storage with dry ice decreased the rate of pH increase and moisture loss in albumen at d 7 and 14. The eggs treated with chitosan coating and storage with dry ice had a significantly lower number of Salmonella Typhimurium inoculated on the egg surface than did control eggs during storage at 23°C. Results revealed that the combination of chitosan coating and storage with dry ice limited the moisture loss, CO2 emission, and pH increase, which helped maintaining the freshness of eggs. Microbial growth was also inhibited during storage at 23°C.

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This article is published as Jo, C., D. U. Ahn, X. D. Liu, K. H. Kim, and K-C. Nam. "Effects of chitosan coating and storage with dry ice on the freshness and quality of eggs." Poultry Science 90, no. 2 (2011): 467-472. doi:10.3382/ps.2010-00966.

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Sat Jan 01 00:00:00 UTC 2011
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