The effect of edible eggshell coatings on egg quality and consumer perception

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dc.contributor.authorCaner, C
dc.date.accessioned2025-01-27T20:31:17Z
dc.date.available2025-01-27T20:31:17Z
dc.date.issued2005
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.descriptionSeminar of the Society-of-Chemical-Industry -- APR 07, 2005 -- London, ENGLAND
dc.description.abstractEffects of the various coatings (whey protein isolate, chitosan and shellac) on fresh eggs quality were evaluated based on the interior quality and sensory evaluation during 4 weeks of storage. During storage, all egg weights and albumen heights decreased and albumen pH increased. The lowest weight loss (0.75%) was observed in shellac-coated eggs. Eggs coated with chitosan and whey protein also had significantly lower weight loss than uncoated (UC) eggs (p < 0.05). The albumen pH of the UC eggs was significantly higher than that of coated eggs and increased during storage time. The Haugh unit and yolk-index values of all coated eggs were significantly higher than those of UC. Among the coated eggs, the shellac eggs had the highest value of Haugh unit and yolk index. Chitosan and shellac effectively maintained grade 'A' eggs for at least 2 weeks more than control and I week more than whey protein isolate. On the basis of sensory evaluation, shellac has highest glossiness, but lowest general acceptability. Eggs coated with whey protein had significantly higher general acceptability. Yolk lightness (L*) (a*) and (b*) of coated eggs were not different from UC after 4 weeks. The Delta E*(ab) values of color differences were similar to controls. The study demonstrated that various coatings improved the shelf life of eggs. (c) 2005 Society of Chemical Industry.
dc.description.sponsorshipSoc Chem Ind
dc.identifier.doi10.1002/jsfa.2185
dc.identifier.endpage1902
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.issue11
dc.identifier.scopus2-s2.0-23644455100
dc.identifier.scopusqualityQ1
dc.identifier.startpage1897
dc.identifier.urihttps://doi.org/10.1002/jsfa.2185
dc.identifier.urihttps://hdl.handle.net/20.500.12428/23070
dc.identifier.volume85
dc.identifier.wosWOS:000231154300016
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of The Science of Food and Agriculture
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectshell eggs
dc.subjectedible films
dc.subjectcoating
dc.subjectshelf life
dc.subjectHaugh unit
dc.subjectyolk index
dc.titleThe effect of edible eggshell coatings on egg quality and consumer perception
dc.typeConference Object

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