The effect of resin coating on the quality characteristics of chicken eggs during storage

AKARCA G., Istek O., TOMAR O.

JOURNAL OF FOOD SCIENCE, cilt.86, sa.4, ss.1243-1257, 2021 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 86 Sayı: 4
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1111/1750-3841.15686
  • Dergi Adı: JOURNAL OF FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, Analytical Abstracts, Applied Science & Technology Source, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Computer & Applied Sciences, EMBASE, Environment Index, Food Science & Technology Abstracts, INSPEC, MEDLINE, Veterinary Science Database, DIALNET
  • Sayfa Sayıları: ss.1243-1257
  • Anahtar Kelimeler: chicken egg, color, microbial growth, resin coating, AFFECTS INTERNAL QUALITY, SOY PROTEIN ISOLATE, SHELF-LIFE, ANTIMICROBIAL ACTIVITY, FUNCTIONAL-PROPERTIES, CHITOSAN, LYSOZYME, EFFICACY, WHITE, YOLK
  • Kocaeli Üniversitesi Adresli: Evet

Özet

In this study, after washing, changes in the quality characteristics of chicken eggs coated with apricot, almond, and sour cherry tree resins were examined during two different temperatures (4 degrees C and 22 degrees C) storage for 60 days. While air cell height, weight loss, albumen and yolk pH and a* (redness) values increased in all samples during storage, Haugh unit, albumen and yolk index, shell fracture and vitelline membrane strength, albumen and yolk L* (lightness) and b* (yellowness) values decreased (P < 0.05). The lowest weight loss (0.54 g) and air cell height (2.89 mm), highest Haugh unit (73.95 HU), albumen index (8.81%), and yolk index (40.37%) were found in the samples coated with sour cherry wood resin stored at 4 degrees C. The shell breakage and vitelline membrane strength of the coated samples were determined to be higher than the control samples and the samples stored after washing. Higher weight loss, air cell height, and pH values, while lower Haugh unit, Albumen and yolk index were found in samples stored at 22 degrees C (P < 0.05). At the end of storage, the maximum increase in the counts of total aerobic mesophilic and psychrophilic bacteria was found in the albumin and egg yolk of washed samples stored at ambient temperature. As a result, the coating materials prepared with the resin of apricot, almond, and sour cherry trees were suitable for eggshell's shelf life extension.