A combined approach using slightly acidic electrolyzed water spraying and chitosan and pectin coating on the quality of the egg cuticle, prevention of bacterial invasion, and extension of shelf life of eggs during storage

被引：21
作者：
Yuan, Xingyun [1 ]
Li, Yanjiao [1 ]
Mo, Qingnan [1 ]
Zhang, Beibei [1 ]
Shu, Dengqun [1 ]
Sun, Lina [1 ]
Yang, Hongkuan [1 ]
Xie, Xiangwen [1 ]
Liu, Yao [1 ]
Zang, Yitian [1 ]
机构：
[1] Jiangxi Agr Univ, Key Lab Anim Hlth & Safety Nanchang, Nanchang 330045, Jiangxi, Peoples R China
来源：
FOOD CHEMISTRY | 2022年 / 389卷
基金：
中国国家自然科学基金;
关键词：
Slightly acidic electrolyzed water; Chitosan; Pectin; Egg; Shelf life; POLYELECTROLYTE COMPLEX; SALMONELLA-ENTERITIDIS; REDUCTION; EFFICACY; INACTIVATION; PEEL;
D O I：
10.1016/j.foodchem.2022.133129
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Slightly acidic electrolyzed water (SAEW) is often used on eggs to remove microorganisms, but the cuticle will be damaged, causing bacterial invasion and deterioration of egg quality during preservation. Therefore, a combionation of SAEW disinfection with chitosan (CS) and pectin (PT) composite coating (CS + PT) was tried in preoventing bacterial invasion and prolonging the shelf life of eggs. The results showed the order of decontamination effectiveness on contaminated eggs was SAEW > Electrolyzed reduced water (ERW) + SAEW > ERW > deionized water. The CS + PT coating used on SAEW-disinfected eggs inhibits the S. enteritidis invasion (reduced by 63.3%) and was successfully used to maintain the quality of eggs (Haugh unit 48.63, Weight loss 7.34%, Yolk index 0.29, pH 8.93) after 8 weeks storage at 25 degrees C The results revealed that the combination of SAEW and CS + PT was a very promising method for egg preservation.
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页数：10
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