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KMID : 1007520020110040392
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Food Science and Biotechnology
2002 Volume.11 No. 4 p.392 ~ p.396
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Effects of Soy Protein Isolate Coating on Egg Breakage and Quality of Eggs during Storage
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Cho, Ji Mi
Park, Sang Kyu/Lee, You Seok/Rhee, Chong Ouk
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Abstract
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Shell strength, yolk index (Y.I.), Haugh unit (H.U.), and weight loss of eggs were measured to evaluate the effects of soy protein isolate (SPI) film coated on egg to determine the egg quality during storage at 25℃. Shell strength of SPI-coated eggs increased. Y.I. and H.U. of oil-coated eggs exhibited the highest values among other treatments. SPI-coated eggs showed less weight loss for 30 days compared to the controls. Upon observing eggshell surfaces with an electron microscope, SPI-coated eggs had intact cuticle layers, whereas washed eggs did not. Phthalocyanine Blue B, a water-insoluble dye were used as indicators to determine the bacterial penetration potential of into eggs. SPI-coated eggs prohibited the penetration of Phthalocyanine Blue B, but the washed and coated eggs had visual blue dots on the shell.
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