The effects of ozone, ultrasound and coating with shellac and lysozyme-chitosan on fresh egg during storage at ambient temperature. Part II: microbial quality, eggshell breaking strength and FT-NIR spectral analysis

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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.accessioned2025-01-27T20:35:15Z
dc.date.available2025-01-27T20:35:15Z
dc.date.issued2020
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis research aims to investigate and compare the effect of different treatments, including gaseous ozone (6-ppm/4-min), ultrasound (450 W/4-min), and coatings of shellac and lysozyme-chitosan (L-C), on fresh eggs during the storage for six weeks at ambient temperature. The internal quality analysis was performed in Part I. In Part II, the bacterial qualities, Fourier transform near-infrared (FT-NIR) spectral image and eggshell breaking strength were monitored. Ozone and ultrasound helped to maintain bacterial quality, but had an adverse effect on shell strength. Coated eggs had the highest value of strength (shellac: 3.63 +/- 0.54 kgf; L-C: 3.56 +/- 0.54 kgf) and ultrasound-treated eggs had the lowest strength (3.13 +/- 0.78 kgf) in egg top. FT-NIR measurement showed that all treatments resulted in a decrease in absorption bands throughout storage. Overall, among the treatments investigated, the coatings were the best for enhancing shelf life with higher strength in eggshell breakage, while the ozone and ultrasound only helped to keep the microbial quality and enhance the shelf life.
dc.description.sponsorshipTurkish Ministry of Science, Industry and Technology, Industrial Thesis Project Program (SAN-TEZ), Turkey [00729.STZ.2010-2]
dc.description.sponsorshipA grant supported this research (Project-Contract No: 00729.STZ.2010-2) from the Turkish Ministry of Science, Industry and Technology, Industrial Thesis Project Program (SAN-TEZ), Turkey. The author gratefully thanks to Dr M. Burak Buyukcan for technical support with measurements. Thanks to Mr Abdullah Unakitan, General Manager of A.B Foods Inc. (Bandirma, Turkey) for allowing the collection of egg samples and the necessity for the accomplishment of this San-Tez industrial thesis project work.
dc.identifier.doi10.1111/ijfs.14422
dc.identifier.endpage1636
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85074822073
dc.identifier.scopusqualityQ1
dc.identifier.startpage1629
dc.identifier.urihttps://doi.org/10.1111/ijfs.14422
dc.identifier.urihttps://hdl.handle.net/20.500.12428/23611
dc.identifier.volume55
dc.identifier.wosWOS:000495106700001
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's microbial quality
dc.subjecteggshell breakage strength
dc.subjectgaseous ozone
dc.subjecthen's 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 II: microbial quality, eggshell breaking strength and FT-NIR spectral analysis
dc.typeArticle

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