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Chitosan as a Biopreservative for Egg and Its Quality Evaluation.

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Relation http://ir.cftri.com/11557/
 
Title Chitosan as a Biopreservative for Egg and Its
Quality Evaluation.
 
Creator Sharanya, Shylendran
 
Subject 28 Meat, Fish & Poultry
31 Food Additives
 
Description 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.
 
Contributor Suresh, P. V.
 
Date 2013
 
Type Student Project Report
NonPeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11557/1/chitosan-egg.pdf
Sharanya, Shylendran (2013) Chitosan as a Biopreservative for Egg and Its Quality Evaluation. [Student Project Report] (Submitted)