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KMID : 0380919960250020288
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Journal of the Korean Society of Food Nutrition
1996 Volume.25 No. 2 p.288 ~ p.293
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Effect of Chitosan Coating on Quality of Egg during Storage
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Lee Shin-Ho
No Hong-Kyoon
Jeong Young-Hee
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Abstract
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Weight loss, yolk index, Haugh unit, and emulsifying capacity of egg were measured to evaluate the effect of chitosan coating on egg quality during storage at 20℃. Reduction ratio of egg weight was 7.04% for chitosan-uncoated egg, 6.46% for 1% chitosan-coated egg, and 5.43% for 2% chitosan-coated egg after 60 days storage, respectively. Yolk index and Haugh unit of chitosan-coated or -uncoated egg were significantly different. Emulsifying capacity of egg yolk was less decreased in chitosan-coated egg than in chitosan-uncoated egg during storage. It was also found that quality of chitosan-coated egg was much better than that of uncoated egg during storage at 20℃. Effect of chitosan coating on egg quality was more apparent in washed egg than in unwashed egg.
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KEYWORD
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chitosan, Haugh unit, Yolk index, emulsifying capacity, egg quality
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