Comparison of Shelf Life of Eggs Coated with Chitosans Prepared under Various Deproteinization and Demineralization Times

Authors

  • Hong Kyoon No,

    1. Author No is with Dept. of Food Science and Technology, Catholic Univ. of Daegu, Hayang 712–02, South Korea. Authors Prinyawiwatkul and Meyers are with Dept. of Food Science, Louisiana State Univ. Agricultural Center, Baton Rouge, La. Direct inquiries to author No (E-mail: hkno@cu.ac.kr).
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  • Witoon Prinyawiwatkul,

    1. Author No is with Dept. of Food Science and Technology, Catholic Univ. of Daegu, Hayang 712–02, South Korea. Authors Prinyawiwatkul and Meyers are with Dept. of Food Science, Louisiana State Univ. Agricultural Center, Baton Rouge, La. Direct inquiries to author No (E-mail: hkno@cu.ac.kr).
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  • Samuel P. Meyers

    1. Author No is with Dept. of Food Science and Technology, Catholic Univ. of Daegu, Hayang 712–02, South Korea. Authors Prinyawiwatkul and Meyers are with Dept. of Food Science, Louisiana State Univ. Agricultural Center, Baton Rouge, La. Direct inquiries to author No (E-mail: hkno@cu.ac.kr).
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ABSTRACT

Internal quality of eggs coated with chitosans prepared under various deproteinization (DP at 0, 5, 15 min) and demineralization (DM at 0, 10, 20, 30 min) times was evaluated. Chitosans prepared under DP 0 min/DM 30 min, DP 5 min/DM 30 min, and/or DP 15 min/DM 20 min conditions can be effectively used as an egg-coating material in preserving the internal quality of eggs compared with chitosan prepared under the DP 15 min/DM 30 min condition. The Haugh unit and yolk index values suggested that the chitosan-coated eggs can be preserved for at least 2 wk longer than the control noncoated eggs during 5 wk of storage at 25°C.

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