The effects of ozone, ultrasound and coating with shellac and lysozyme-chitosan on fresh egg during storage at ambient temperature - part 1: interior quality changes

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dc.authoridCANER, Cengiz/0000-0002-8293-7301
dc.authoridYuceer, Muhammed/0000-0001-6709-1347
dc.contributor.authorYuceer, Muhammed
dc.contributor.authorCaner, Cengiz
dc.date.accessioned2025-01-27T20:41:39Z
dc.date.available2025-01-27T20:41:39Z
dc.date.issued2020
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe objective of this research was to investigate and compare the effect of different treatments including gaseous ozone (6-ppm/4-min), ultrasound (450 W/4 min) and coating of shellac, lysozyme-chitosan (L-C) on fresh eggs internal quality during storage for six weeks at ambient temperature. The internal quality attributes such as weight loss (WL), albumen viscosity, Haugh unit (HU), yolk index, total soluble solids, albumen and yolk's pH were monitored. Control groups had the worst HU (50.04), WL (8.35%), albumen pH (9.27) and viscosity (7.72 mPa center dot s) values after storage. The best interior qualities were obtained by shellac coating [HU (72.37), WL (1.37) and viscosity (30.10 mPa center dot s)] and sonication (albumen pH: 8.22). Thus, the shellac-coated eggs maintained all the internal quality parameters at the highest values, while the ozone and ultrasound only helped to keep the internal quality and enhance the shelf life of eggs.
dc.identifier.doi10.1111/ijfs.14301
dc.identifier.endpage266
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue1
dc.identifier.scopus2-s2.0-85074845480
dc.identifier.scopusqualityQ1
dc.identifier.startpage259
dc.identifier.urihttps://doi.org/10.1111/ijfs.14301
dc.identifier.urihttps://hdl.handle.net/20.500.12428/24202
dc.identifier.volume55
dc.identifier.wosWOS:000478442600001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectEgg quality
dc.subjectozone processing
dc.subjectshell eggs
dc.subjectshellac and lysozyme-chitosan coating
dc.subjectultrasound
dc.titleThe effects of ozone, ultrasound and coating with shellac and lysozyme-chitosan on fresh egg during storage at ambient temperature - part 1: interior quality changes
dc.typeArticle

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