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Chitosan as a Biopreservative for Egg and Its Quality Evaluation.

Sharanya, Shylendran (2013) Chitosan as a Biopreservative for Egg and Its Quality Evaluation. [Student Project Report] (Submitted)

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Abstract

The aim of the current study was to examine the effect of chitosan coating on the quality (weight loss, Haugh unit, albumen index, yolk index and yolk colour) of egg at different temperature conditions. Shelf life of eggs was evaluated during 4 weeks storage at two different temperatures. High molecular weight chitosan were used to prepare coating solution since it was more effective in preserving the eggs than low molecular weight chitosan and medium molecular weight chitosan which was proven by our trial studies. The physical parameters such as Haugh unit, yolk index and albumen index values indicated the quality of eggs. Weight loss was another important parameter, after 4wk of storage at room temperature there was about 6% weight loss for the uncoated and acetic acid coated control while the chitosan coated eggs had only 3% weight loss. Egg yolks have a pH of about 6.0 which stays relatively constant during storage as long as there is no carbon dioxide loss. It was evaluated that with storage there is a slight increase in the albumen pH. Eggs stored at 31 °C had increased pH than the eggs stored a 21 °C. But the chitosan coated eggs had lower pH than the acetic acid coated and uncoated control. These results indicate that chitosan coating decreased carbon dioxide release through the shell by acting as a gas barrier. Yolk index and Haugh unit values are indices of freshness of yolk and albumin quality of egg. The higher the Haugh value, the better the albumen quality of the eggs. After 4weeks storage the Haugh unit decreased for the eggs stored at 31 °C, but there was no much decrease in Haugh unit for chitosan coated eggs stored at 21 °C. These results shows that chitosan coating is effective in the preservation of egg and storage at 21 °C compared to eggs stored at 31 °C. Microbial and Physical analysis were carried out, prominent results were prevalent in physical analysis whereas there was no significant difference when microbial studies were conducted.

Item Type: Student Project Report
Uncontrolled Keywords: chitosan coating, egg
Subjects: 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
600 Technology > 08 Food technology > 31 Food Additives
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 May 2014 10:18
Last Modified: 09 May 2014 10:18
URI: http://ir.cftri.com/id/eprint/11557

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