EFFECTS OF EDIBLE ZEIN AND CHITOSAN COATING ASSIMILATED BY OREGANO ESSENTIAL OIL ON THE QUALITY PARAMETERS OF EGG

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TAJIK HOSSEIN; ALABAF YOUSEFI F.; MORADI MEHRAN

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Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2010 | Volume:3/20 | Issue:1 Page(s): 73-90

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Information Journal Paper

Title

EFFECTS OF EDIBLE ZEIN AND CHITOSAN COATING ASSIMILATED BY OREGANO ESSENTIAL OIL ON THE QUALITY PARAMETERS OF EGG

Author(s)

TAJIK HOSSEIN | ALABAF YOUSEFI F. | MORADI MEHRAN | Issue Writer Certificate

Keywords

CHITOSANQ2

ZEINQ2

COATINGQ1

INTERNAL QUALITYQ3

SENSORY INDEXQ3

EGGQ2

Abstract

Undesirable changes including the exchange of carbon dioxide and humidity through the shell-pores and cracks, take place immediately following the lying of EGG. One of the main strategies to control these defects is COATING the EGG-shell by oil and polymer materials. In the present study, the effect of CHITOSAN (2%) and ZEIN (10%) biopolymers alone and in combination with oregano-essential oil (EO) on internal changes such as percentage of weight loss, pH, Haugh unit, Yolk index and EGG quality, as well as sensory factors including surface smoothness, odor, surface glossiness and overall acceptability of the EGGs stored for 5 weeks at 25oC, were investigated. The results showed significant differences between all treatments and controls (P<0.05). Incorporation of EO to the CHITOSAN and ZEIN COATING solutions had not significant effects on internal factors of all treatments during the storage period (P>0.05). In the sensory evaluation of EGGs coated with CHITOSAN and EO, the results showed significant differences with CHITOSAN solution alone whereas, such differences could not be observed for ZEIN and ZEIN plus EO samples. Therefore, COATING with both the biopolymers had considerable impact on the INTERNAL QUALITY of EGGs. In addition, the COATING extended the shelf-life of EGGs to 2-4 times at the room temperature. Moreover, when EO added to the COATING solution, enhanced consumer acceptability of all the coated EGGs was observed.

Cites

APPLICATION OF CARBOXYMETHYL CELLULOSE BASED COATINGS CONTAINING OLEIC ACID AND ANTIMICROBIAL COMPOUNDS FOR IMPROVING QUALITY AND EXTENDING SHELF-LIFE OF EGG

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APA: Copy

TAJIK, HOSSEIN, ALABAF YOUSEFI, F., & MORADI, MEHRAN. (2010). EFFECTS OF EDIBLE ZEIN AND CHITOSAN COATING ASSIMILATED BY OREGANO ESSENTIAL OIL ON THE QUALITY PARAMETERS OF EGG. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 3/20(1), 73-90. SID. https://sid.ir/paper/148491/en

Vancouver: Copy

TAJIK HOSSEIN, ALABAF YOUSEFI F., MORADI MEHRAN. EFFECTS OF EDIBLE ZEIN AND CHITOSAN COATING ASSIMILATED BY OREGANO ESSENTIAL OIL ON THE QUALITY PARAMETERS OF EGG. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2010;3/20(1):73-90. Available from: https://sid.ir/paper/148491/en

IEEE: Copy

HOSSEIN TAJIK, F. ALABAF YOUSEFI, and MEHRAN MORADI, “EFFECTS OF EDIBLE ZEIN AND CHITOSAN COATING ASSIMILATED BY OREGANO ESSENTIAL OIL ON THE QUALITY PARAMETERS OF EGG,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 3/20, no. 1, pp. 73–90, 2010, [Online]. Available: https://sid.ir/paper/148491/en

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