FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (2): 260-263.doi: 10.7506/spkx1002-6300-201002065

Previous Articles     Next Articles

A Comparative Study of Use of Coating Agents for Preservation of Eggs

FU Xing,MA Mei-hu*,CAI Zhao-xia,XIONG Wei,CHEN Miao   

  1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
  • Received:2009-01-19 Revised:2009-08-17 Online:2010-01-15 Published:2010-12-29
  • Contact: MA Mei-hu*,


Eggs were subjected to coating treatment with chitosan, starch, polyvinyl alcohol or alcohol ethoxylate (AEO) and were subsequently stored for 28 d at 28 ℃ and 80% relative humidity. The effect of such treatments on the interior quality and consumer perception of eggs were studied. Results showed that after 28 day storage, the weight loss in AEO-coated eggs was 4.22% (6.52% in uncoated eggs), the relative density dropped from 1.095 to 1.064 (1.01 in uncoated eggs), the yolk index from 0.43 to 0.37, the haugh unit from 88.7 to 56.32 (B grade level), and the pH value remained below 9.01. The above indexes in AEOcoated eggs were significantly better than those in uncoated ones and slightly better than those in polyvinyl alcohol- or chitosancoated ones, while no significant preservation effect was found in starch-coated ones. AEO coating results in significantly prolonged shelf life as well as good interior quality and consumer acceptability, thereby having a promising potential as a coating agent used for the preservation of eggs.

Key words: egg, preservation, coating, antistaling agent, AEO

CLC Number: