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Plasticizer Types and Coating Methods Affect Quality and Shelf Life of Eggs Coated with Chitosan

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ABSTRACT: 

Effects of different plasticizer types (glycerol, propylene glycol, and sorbitol) and coating methods (brushing, dipping, and spraying) on the internal quality and shelf life of chitosan-coated eggs were evaluated during 5 wk of storage at 25 °C. The Haugh unit and yolk index values suggested that chitosan coating, irrespective of the plasticizer types, extended the shelf life of eggs by almost 3 wk at 25 °C compared with noncoated eggs. After 5 wk of storage, plasticizer types did not significantly affect the quality (weight loss, Haugh unit, and yolk index) of chitosan-coated eggs. However, there was an observable trend indicating that use of sorbitol rather than propylene glycol and glycerol as a plasticizer was better in reducing weight loss (whole egg) of chitosan-coated eggs during a 5-wk storage. After a 5-wk storage, there were no significant differences in weight loss and weight of albumen and yolk among chitosan-coated eggs, regardless of the coating methods. However, both brushing and dipping methods yielded chitosan-coated eggs with better yolk (higher yolk index values) and albumen (lower pH) qualities than did the spraying method. During 3 to 5 wk of storage, the Haugh unit values of chitosan-coated eggs by the brushing method were higher than or comparable to those by dipping or spraying. Therefore, coating of eggs with chitosan using sorbitol as a plasticizer and by the brushing method may offer a protective barrier in preserving the internal quality and thus extending shelf life of eggs.
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Keywords: chitosan-coated egg; coating methods; plasticizer types; quality; shelf life

Document Type: Research Article

Publication date: April 1, 2008

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