Viscosity changes of chitosan solution affect physico-functional properties and consumer perception of coated eggs during storage

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• 作者：Wisdom Wardy ; Kairy Dharali Pujols Mart铆nez ; Zhimin Xu ; Hong Kyoon No ; Witoon Prinyawiwatkul
• 关键词：Chitosan coating ; Chitosan viscosity ; Egg quality ; Sensory discrimination ; Storage stability
• 刊名：Lebensmittel-Wissenschaft und -Technologie
• 出版年：January, 2014
• 年：2014
• 卷：55
• 期：1
• 页码：67-73
• 全文大小：674 K

文摘

Effects of storage of chitosan (CH) solution on physico-functional properties and consumer perception of CH-coated eggs were evaluated during 5- and 15-weeks storage at 25聽掳C and 4聽掳C, respectively. Seven treatments [CH0 (freshly-prepared), CH1 (stored for 1-week at 25聽掳C), CH1R (1-week, 4聽掳C), CH3 (3-weeks, 25聽掳C), CH3R (3-weeks, 4聽掳C), CH5 (5-weeks, 25聽掳C), CH5R (5-weeks, 4聽掳C)] were applied on eggshell. After 5-weeks storage, CH-solution viscosity decreased by 2.56 and 4.6 times, respectively, at 4聽掳C and 25聽掳C while pH slightly increased. CH0 preserved grade-A quality for 4-weeks vs. 1-week for noncoated eggs at 25 掳C. After 5-weeks, weight loss (%) of coated eggs at 25聽掳C (6.04-5.59) was lower than that of noncoated eggs (7.44) but higher than that of all eggs at 4聽掳C (2.93-2.46). Albumen pH increased while emulsion capacity decreased with increased storage time; however, both were insignificantly affected by CH viscosity. Consumers perceived CH0- and CH1R-eggshell to be glossier than noncoated eggs after 5-weeks. Purchase intent was higher for CH-coated eggs (72-77.3%) than for noncoated eggs (61.3%). Overall, viscosity changes of CH-coating solution had lesser impact on quality of CH-coated eggs than did storage temperature/time of eggs.