Effects of mineral oil coating on internal quality of chicken eggs under refrigerated storage

被引：52
|
作者：
Jirangrat, Wannita [1 ]
Torrico, Damir Dennis [1 ]
No, June [1 ]
No, Hong Kyoon [2 ]
Prinyawiwatkul, Witoon [1 ]
机构：
[1] Louisiana State Univ, Ctr Agr, Dept Food Sci, Baton Rouge, LA 70803 USA
[2] Catholic Univ Daegu, Dept Food Sci & Technol, Hayang 712702, South Korea
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2010年 / 45卷 / 03期
关键词：
Egg; Haugh unit; mineral oil coating; refrigerated storage; shelf life; yolk index; SHELL EGGS; CHITOSAN; ALBUMIN; LIFE; PRESERVATION; BREAKAGE; POSITION; HENS; YOLK;
D O I：
10.1111/j.1365-2621.2009.02150.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
P>The selected internal qualities (weight loss, Haugh unit, yolk index, and albumen pH) of noncoated and mineral oil-coated chicken eggs during 15 weeks of storage at 4 degrees C and/or during 5 weeks of storage at 25 degrees C were evaluated. Results indicated that, without refrigeration, the noncoated and mineral oil-coated eggs rapidly changed from AA to C and B grades as measured by Haugh unit, respectively, after 5 weeks of storage. However, the AA quality of the noncoated eggs could be maintained under refrigerated storage (4 degrees C) for at least 5 weeks. The mineral oil coating and refrigerated storage (4 degrees C) synergistically minimised weight loss and preserved the albumen and yolk qualities of chicken eggs during a long-term storage. At 4 degrees C, the mineral oil-coated eggs preserved the initial AA grade for at least 15 weeks with l.19% weight loss.
引用
收藏
页码：490 / 495
页数：6
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