Chitosan coating minimises eggshell breakage and improves egg quality

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dc.contributor.authorCaner, Cengiz
dc.contributor.authorCansiz, Oezge
dc.date.accessioned2025-01-27T20:27:09Z
dc.date.available2025-01-27T20:27:09Z
dc.date.issued2008
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe interior quality of eggs, shell impact strength, and consumer perception of eggs coated with chitosan containing an organic acid (acetic, lactic and propionic) were evaluated. Uncoated eggs had the highest albumen pH and lowest albumen viscosity. The viscosity of eggs coated with chitosan and lactic or propionic acids were the highest. Chitosan coating also improved shell strength with chitosan + lactic acid being the best coating in this regard. The colour of shell and yolk as measured by lightness (L*), a*, b*, chroma and hue of coated and uncoated eggs were not significantly different but the difference was detected in the colour of albumen, which is an effective indication of freshness and egg quality. Based on sensory evaluation, consumers could not differentiate coated eggs from uncoated eggs; thus the general acceptability of the coated eggs was the same as uncoated eggs. This study shows a great potential of using chitosan and lactic acid mixture as a coating material for egg coating to extend the shelf life. It has no effect on consumer acceptability of the product. (C) 2007 Society of Chemical Industry.
dc.identifier.doi10.1002/jsfa.2962
dc.identifier.endpage61
dc.identifier.issn0022-5142
dc.identifier.issue1
dc.identifier.scopus2-s2.0-37749025457
dc.identifier.scopusqualityQ1
dc.identifier.startpage56
dc.identifier.urihttps://doi.org/10.1002/jsfa.2962
dc.identifier.urihttps://hdl.handle.net/20.500.12428/22599
dc.identifier.volume88
dc.identifier.wosWOS:000252370800007
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherJohn Wiley & Sons Ltd
dc.relation.ispartofJournal of The Science of Food and Agriculture
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectchitosan
dc.subjectcoating
dc.subjectshell eggs
dc.subjectshell strength
dc.subjectviscosity
dc.subjectinterior quality
dc.subjectconsumer preference
dc.titleChitosan coating minimises eggshell breakage and improves egg quality
dc.typeArticle

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