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Effect of bilayer coating composed of polyvinyl alcohol, chitosan, and sodium alginate on salted duck eggs

文献类型： 外文期刊

作者： Jiang, Yongli 1 ; Zhuang, Chenjun 1 ; Zhong, Yu 1 ; Zhao, Yanyun 1 ; Deng, Yun 1 ; Gao, Haiyan 3 ; Chen, Hangjun 3 ; Mu, 1 ;

作者机构： 1.Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China

2.Oregon State Univ, Dept Food Sci & Technol, Corvallis, OR 97331 USA

3.Zhejiang Acad Agr Sci, Food Inst, Hangzhou, Zhejiang, Peoples R China

关键词： Bilayer film; film properties; coating; salted duck eggs; storage

期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：2.727； 五年影响因子：2.938 ）

ISSN： 1094-2912

年卷期： 2018 年 21 卷 1 期

页码：

收录情况： SCI

摘要： The composite bilayer film based on polyvinyl alcohol, sodium alginate, and chitosan were developed in this study, and the effects of the related coating on internal-quality changes of salted duck eggs (SDEs) during storage were determined. The results showed that the overall properties of the bilayer film were better than those of monolayer films, including storage stability. Coatings could significantly (p<0.05) reduce quality deterioration of SDEs such as water loss, oil exudation, and gritty. The bilayer coating was more effective in inhibiting the increase of egg yolk pH and total bacterial counts than monolayer coatings. After storage for 60days, water content of bilayer coated SEDs was 19.7% higher than that of the control SDEs, oil exudation was 38% higher, and gritty texture was 27.9% higher. Moreover, bilayer coating could prolong the shelf life of SDEs to more than 60days at 25 degrees C and 50% relative humidity according to the results of total bacterial count experiment, while the shelf life of control SDEs was less than 45days. This study indicated the potential application of bilayer composite coating for preservation of SDEs.

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