Soybean oil-chitosan emulsion affects internal quality and shelf-life of eggs stored at 25 and 4 degrees C
文献类型: 外文期刊
作者: Wardy, Wisdom 1 ; Torrico, Damir D. 1 ; Herrera Corredor, Jose A. 2 ; No, Hong Kyoon 3 ; Zhang, Xiumei 1 ; Xu, Zhim 1 ;
作者机构: 1.Louisiana State Univ, Ctr Agr, Dept Food Sci, Baton Rouge, LA 70803 USA
2.Colegio Postgrad, Amatlan De Los Reyes 94946, Veracruz, Mexico
3.Catholic Univ Daegu, Dept Food Sci & Technol, Hayang 712702, South Korea
4.Chinese Acad Trop Agr Sci, South Subtrop Crop Res Inst, Zhanjiang 52409, Guangdong, Peoples R China
关键词: Chitosan;chitosan emulsion;egg quality;emulsion coating;shelf life;soybean oil;storage
期刊名称:INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY ( 影响因子:3.713; 五年影响因子:3.408 )
ISSN: 0950-5423
年卷期: 2013 年 48 卷 6 期
页码:
收录情况: SCI
摘要: Effects of soybean oil (SO), chitosan solution (CH) and their emulsions (SO:CH=60:40, 50:50 and 40:60 ratios) as coatings on internal quality of eggs stored at 25 and 4 degrees C, respectively, for 7 and 20weeks, were evaluated. Eggs coated with SO and SO:CH emulsions maintained grade AA and/or A quality up to 7weeks at 25 degrees C and 20weeks at 4 degrees C, while noncoated eggs changed from AA to B grade after 2weeks at 25 degrees C. Compared with noncoated eggs, shelf-life of eggs stored at 25 degrees C was extended for 5weeks by all SO:CH emulsions. Weight loss of eggs coated with SO:CH emulsions was <3% after 7weeks at 25 degrees C and <5% after 20weeks at 4 degrees C. SO:CH emulsion is alternatively an effective coating with possible shorter drying times for reducing weight loss and preserving the internal quality of eggs.
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