Effects of initial albumen quality and mineral oil-chitosan emulsion coating on internal quality and shelf-life of eggs during room temperature storage

Effects of mineral oil (MO) and mineral oil-chitosan emulsion (MO:CH=25:75) as coatings on internal quality and shelf-life of eggs were evaluated during 5-week storage at 25°C. Eggs with three different initial albumen qualities [Haugh unit (HU): H=87.8, M=75.6 and L=70.9] were evaluated. As storage...

Full description

Saved in:
Bibliographic Details
Main Authors: Damir Dennis Torrico, Hong Kyoon No, Sujinda Sriwattana, Dennis Ingram, Witoon Prinyawiwatkul
Format: Journal
Published: 2018
Subjects:
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79960687933&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/49573
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Chiang Mai University
id th-cmuir.6653943832-49573
record_format dspace
spelling th-cmuir.6653943832-495732018-09-04T04:12:15Z Effects of initial albumen quality and mineral oil-chitosan emulsion coating on internal quality and shelf-life of eggs during room temperature storage Damir Dennis Torrico Hong Kyoon No Sujinda Sriwattana Dennis Ingram Witoon Prinyawiwatkul Agricultural and Biological Sciences Engineering Effects of mineral oil (MO) and mineral oil-chitosan emulsion (MO:CH=25:75) as coatings on internal quality and shelf-life of eggs were evaluated during 5-week storage at 25°C. Eggs with three different initial albumen qualities [Haugh unit (HU): H=87.8, M=75.6 and L=70.9] were evaluated. As storage time increased, HU and yolk index values decreased whereas weight loss increased. Coating with MO and/or 25:75 MO:CH emulsion could preserve the internal quality for at least 4 more weeks for H-eggs and at least 3 more weeks for M and/or L-eggs, all with weight losses <0.92%. All coated eggs had >70% positive purchase intent, and their colour differences at week 0 could not be detected by naked human eye (ΔE *<3.0, noncoated eggs as reference). Consumers significantly differentiated freshly MO-coated from noncoated eggs on overall surface appearance. This study demonstrated that MO and 25:75 MO:CH emulsion coatings could preserve internal quality and prolong shelf-life of eggs. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology. 2018-09-04T04:04:07Z 2018-09-04T04:04:07Z 2011-09-01 Journal 13652621 09505423 2-s2.0-79960687933 10.1111/j.1365-2621.2011.02665.x https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79960687933&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/49573
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Agricultural and Biological Sciences
Engineering
spellingShingle Agricultural and Biological Sciences
Engineering
Damir Dennis Torrico
Hong Kyoon No
Sujinda Sriwattana
Dennis Ingram
Witoon Prinyawiwatkul
Effects of initial albumen quality and mineral oil-chitosan emulsion coating on internal quality and shelf-life of eggs during room temperature storage
description Effects of mineral oil (MO) and mineral oil-chitosan emulsion (MO:CH=25:75) as coatings on internal quality and shelf-life of eggs were evaluated during 5-week storage at 25°C. Eggs with three different initial albumen qualities [Haugh unit (HU): H=87.8, M=75.6 and L=70.9] were evaluated. As storage time increased, HU and yolk index values decreased whereas weight loss increased. Coating with MO and/or 25:75 MO:CH emulsion could preserve the internal quality for at least 4 more weeks for H-eggs and at least 3 more weeks for M and/or L-eggs, all with weight losses <0.92%. All coated eggs had >70% positive purchase intent, and their colour differences at week 0 could not be detected by naked human eye (ΔE *<3.0, noncoated eggs as reference). Consumers significantly differentiated freshly MO-coated from noncoated eggs on overall surface appearance. This study demonstrated that MO and 25:75 MO:CH emulsion coatings could preserve internal quality and prolong shelf-life of eggs. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology.
format Journal
author Damir Dennis Torrico
Hong Kyoon No
Sujinda Sriwattana
Dennis Ingram
Witoon Prinyawiwatkul
author_facet Damir Dennis Torrico
Hong Kyoon No
Sujinda Sriwattana
Dennis Ingram
Witoon Prinyawiwatkul
author_sort Damir Dennis Torrico
title Effects of initial albumen quality and mineral oil-chitosan emulsion coating on internal quality and shelf-life of eggs during room temperature storage
title_short Effects of initial albumen quality and mineral oil-chitosan emulsion coating on internal quality and shelf-life of eggs during room temperature storage
title_full Effects of initial albumen quality and mineral oil-chitosan emulsion coating on internal quality and shelf-life of eggs during room temperature storage
title_fullStr Effects of initial albumen quality and mineral oil-chitosan emulsion coating on internal quality and shelf-life of eggs during room temperature storage
title_full_unstemmed Effects of initial albumen quality and mineral oil-chitosan emulsion coating on internal quality and shelf-life of eggs during room temperature storage
title_sort effects of initial albumen quality and mineral oil-chitosan emulsion coating on internal quality and shelf-life of eggs during room temperature storage
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79960687933&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/49573
_version_ 1681423434431594496