Efficacy of cellulose-based coating on enhancing the shelf life of fresh eggs
2010
Suppakul, Panuwat | Jutakorn, Kowit | Bangchokedee, Yannawit
Methylcellulose (2.00% w/v) and hydroxypropyl methylcellulose (1.00% w/v) -based coating was formulated to study the effects of polyethylene glycol-400 (PEG-400) and a stearic and palmitic acid blend (SPB) on water vapour permeability (WVP) and tensile properties. The efficacy of cellulose-based coating on fresh egg quality during 28-day storage at ambient temperature was investigated in terms of weight loss, pH, and albumen quality. The selected formulation obtained by a response surface analysis was 1.00% w/v PEG-400 and 4.00% w/v SPB. An edible cellulose-based solution was prepared for eggshell coating. A batch of fresh, grade AA 1-day eggs was coated with cellulose-based coating solution. The other batch consisted of uncoated eggs, which served as the control. Lower weight loss (4.28%) was observed in the cellulose-based coated eggs, compared to 8.83% for the uncoated eggs. The pH in albumen of coated and uncoated eggs increased from 8.71 and 8.72 to 9.44 and 9.76, respectively, after 4weeks of storage. For albumen quality, Haugh units indicated that after 7days, cellulose-based coated eggs changed from grade AA to grade A, and remained in grade A throughout the storage period; whereas after 5days, uncoated eggs started to change from grade AA to grade A, and continually degraded to grade B during the 4weeks of storage. This study highlights the promising use of cellulose-based coating to enhance the shelf life of fresh eggs.
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