EFFECT OF WHEY PROTEIN- RICE BRAN OIL INCORPORATED ZATARIA MULTIFLORA EXTRACT EDIBLE COATING ON CHEMICAL, PHYSICAL AND MICROBIAL QUALITY OF CHICKEN EGG

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SAFAVI M.; JAVANMARD M.

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Journal: Iranian Food Science and Technology Research Journal Year:2016 | Volume:11 | Issue:6 Page(s): 738-746

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Title

EFFECT OF WHEY PROTEIN- RICE BRAN OIL INCORPORATED ZATARIA MULTIFLORA EXTRACT EDIBLE COATING ON CHEMICAL, PHYSICAL AND MICROBIAL QUALITY OF CHICKEN EGG

Author(s)

SAFAVI M. | JAVANMARD M. | Issue Writer Certificate

Keywords

EDIBLE COATINGQ2

CHICKEN EGGQ2

WHEY PROTEIN CONCENTRATEQ1

RICE BRAN OILQ3

ZATARIA MULTIFLORA EXTRACTQ2

SHELF LIFEQ2

Abstract

In this study, the effects of coating with WHEY PROTEIN CONCENTRATE (7.5% w/v) alone and/or in combination with RICE BRAN OIL and ZATARIA MULTIFLORA EXTRACT on the quality attributes and egg SHELF LIFE were observed and analyzed during 4 weeks. Weight loss, Haugh index, yolk index, pH, air cell depth, shell strength and the impact of this coating on the microbial load of the eggs surface were studied at the end of each week. After 4 weeks of storage, the weight loss in all of the treated eggs with WHEY PROTEIN CONCENTRATE and 0.2 gr of RICE BRAN OIL was significantly lower than that of the control group (P<0.05). Regards to Haugh index and yolk index, egg SHELF LIFE increased about 4 weeks compared with the control samples. Haugh Index changes revealed that the coated samples remained at grade A after 3 weeks of storage, while the control samples were relegated from grade AA to B after one week. pH values of the control group were higher than those of the coated groups. The shell strength of the coated group was more than that of the control group (uncoated) and in coated samples, WHEY PROTEIN CONCENTRATE and 0.2 gr of RICE BRAN OIL coated samples had high shell strength. The depth of the air cell of the coated groups was determined to be less than that of the control group during the storage period. The minimum inhibitory concentration was 1 mL ofZataria multiflora extract. In sensory evaluation, the coated eggs had more overall acceptance than the uncoated group. In conclusion, coating as a practical and cost effective method can maintain the quality parameters of eggs and lead to durability of supply conditions in addition to the product marketability.

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APA: Copy

SAFAVI, M., & JAVANMARD, M.. (2016). EFFECT OF WHEY PROTEIN- RICE BRAN OIL INCORPORATED ZATARIA MULTIFLORA EXTRACT EDIBLE COATING ON CHEMICAL, PHYSICAL AND MICROBIAL QUALITY OF CHICKEN EGG. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 11(6), 738-746. SID. https://sid.ir/paper/143605/en

Vancouver: Copy

SAFAVI M., JAVANMARD M.. EFFECT OF WHEY PROTEIN- RICE BRAN OIL INCORPORATED ZATARIA MULTIFLORA EXTRACT EDIBLE COATING ON CHEMICAL, PHYSICAL AND MICROBIAL QUALITY OF CHICKEN EGG. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2016;11(6):738-746. Available from: https://sid.ir/paper/143605/en

IEEE: Copy

M. SAFAVI, and M. JAVANMARD, “EFFECT OF WHEY PROTEIN- RICE BRAN OIL INCORPORATED ZATARIA MULTIFLORA EXTRACT EDIBLE COATING ON CHEMICAL, PHYSICAL AND MICROBIAL QUALITY OF CHICKEN EGG,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 11, no. 6, pp. 738–746, 2016, [Online]. Available: https://sid.ir/paper/143605/en

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