Antimicrobial lysozyme-chitosan coatings affect functional properties and shelf life of chicken eggs during storage

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dc.authoridYuceer, Muhammed/0000-0001-6709-1347
dc.contributor.authorYuceer, Muhammed
dc.contributor.authorCaner, Cengiz
dc.date.accessioned2025-01-27T20:55:49Z
dc.date.available2025-01-27T20:55:49Z
dc.date.issued2014
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractBACKGROUNDThe interior quality, shell impact strength and functional characteristics of eggs coated with chitosan and lysozyme-chitosan combinations were evaluated for enhancing egg freshness during storage. A 10% (w/w) lysozyme solution was incorporated into 1% (w/w) chitosan film-forming solution at ratios of 0, 10, 20 and 60% (w/w). RESULTSStorage time and coating had significant effects on Haugh unit, yolk index, weight loss, albumen pH, dry matter, relative whipping capacity (RWC) and albumen viscosity. Uncoated eggs had higher albumen pH and weight loss and lower albumen viscosity. All coated eggshells showed greater puncture strength than uncoated eggshells, resulting in extended shelf life. The 20 and 60% lysozyme-chitosan coatings were more effective in maintaining the internal quality of eggs (e.g. pH, dry matter and RWC). Attributes such as pH, dry matter and RWC were better after the 20% lysozyme-chitosan treatment than after the other treatments. ConclusionThe 10, 20 and 60% lysozyme-chitosan coatings, considered active packaging, showed promising attributes. They could be a viable alternative to existing techniques for maintaining the internal quality of fresh eggs during long-term storage. Chitosan coatings also improved shell strength. This study also confirms that measurements of albumen quality (pH, dry matter, viscosity and RWC) are excellent indicators of egg freshness. (c) 2013 Society of Chemical Industry
dc.description.sponsorshipSAN-TEZ [00729.STZ.2010-2]
dc.description.sponsorshipThe authors are grateful to SAN-TEZ (00729.STZ.2010-2) for financial support. They also thank Dr Mehmet Seckin Aday, Burak Buyukcan and Riza Temizkan for their help with the texture measurements.
dc.identifier.doi10.1002/jsfa.6322
dc.identifier.endpage162
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.issue1
dc.identifier.pmid23893388
dc.identifier.scopus2-s2.0-84887248557
dc.identifier.scopusqualityQ1
dc.identifier.startpage153
dc.identifier.urihttps://doi.org/10.1002/jsfa.6322
dc.identifier.urihttps://hdl.handle.net/20.500.12428/26196
dc.identifier.volume94
dc.identifier.wosWOS:000326835800022
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
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.subjectlysozyme
dc.subjectchitosan
dc.subjectcoating
dc.subjectshell eggs
dc.subjectegg quality
dc.subjectfunctional properties
dc.titleAntimicrobial lysozyme-chitosan coatings affect functional properties and shelf life of chicken eggs during storage
dc.typeArticle

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