FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 453-456.doi: 10.7506/spkx1002-6630-201024099
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CHEN Chang-xiu
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Abstract:
A total of 300 fresh eggs were randomly allocated into 6 treatment groups, and coated with 0, 0.5, 1.0, 1.5, 2.0 g/100 mL and 2.5 g/100 mL of chitosan. Then the eggs were stored at 25 ℃ for 5 weeks. Ten eggs were chosen from every treatment per week for determination of the weight loss ratio, Haugh unit, yolk index and albumen pH. The result showed that after 5 weeks storage, the weight loss ratio and albumen pH were significantly increased (P<0.05), meanwhile, the Haugh unit and yolk index of the eggs significantly decreased (P<0.05) in non-chitosan coated egg group. At 5 wk, compared with the eggs nocoated with chitosan, the weight loss ratio of all the eggs coated with chitosan was significantly decreased (P<0.05) and yolk index was significantly increased (P<0.05). The Haugh unit of the eggs coated with 1.0, 1.5, 2.0 g/100 mL and 2.5 g/100 mL chitosan was significantly increased (P<0.05) and albumen pH was significantly decreased (P<0.05). It had no significant difference on the weight loss ratio, Haugh unit, yolk index and albumen pH among the eggs coated with 1.5, 2.0 and 2.5% of chitosan(P>0.05). The grade of the eggs coated with 0.5 g/100 mL chitosan at 5 wk was C , which was equal to the grade of the eggs nocoated at 3 wk. The grade of the eggs coated with 1.0, 1.5, 2.0 g/100 mL and 2.5 g/100 mL chitosan at 5 wk was B , which was equal to the grade of the eggs nocoated at 2 wk. The shelf life of eggs were prolonged significantly by coating of chitosan.
Key words: chitosan, egg quality, haugh unit, yolk index, albumen pH value
CLC Number:
TS253.2
CHEN Chang-xiu. Effect of Chitosan-coating on Egg Quality[J]. FOOD SCIENCE, 2010, 31(24): 453-456.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201024099
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