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PRINT: ISSN 2221-1896
ONLINE : ISSN 2223-0343
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The effect of different coating materials on quality characteristics of
chicken eggs stored at refrigerated temperature for different times
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Bushra S.R. Zangana,
Janat S. and Husam S. |
Department of Animal
Resource, College of Agriculture,
University of Baghdad, Iraq
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Abstract |
The functional properties
of foods can be preserved when they are coated with edible films,
especially when the moisture and the transport of O2 and Co2
are reduced. Fresh chicken eggs (300) were divided into 4 groups
(0=control, 1=gelatin, 2= methylcellulose and 3=casein) and stored at
refrigerator temperature for 0, 10, 20 and 30 days. The weight loss
percentages during the storage period was less in gelatin coated eggs as
compared with other kind of coated and non-coated eggs. The coating
materials preserved the Haugh unit over 30 days of storage compared to
control There was a proportional relationship between the weight loss of
eggs and the heights of albumen and the pH, yolk index values of eggs
during the storage time. These results suggest that gelatein coatings
(8%) can be used to reduce changes in eggs during storage.
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Keywords:
Egg quality; gelatein;
methylcellulose; casein; coating; chicken eggs |
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To cite this article:
Zangana BSR, Janat S and S Husam, 2014.
The effect of different coating materials on quality
characteristics of chicken eggs stored at refrigerated temperature for
different times.
Res.
Opin. Anim. Vet. Sci., 4(12): 684-688. |
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