Effects of mineral oil coating on internal quality of chicken eggs under refrigerated storage
Wannita Jirangrat
Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200, USA
Search for more papers by this authorDamir Dennis Torrico
Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200, USA
Search for more papers by this authorJune No
Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200, USA
Search for more papers by this authorHong Kyoon No
Department of Food Science and Technology, Catholic University of Daegu, Hayang 712–702, South Korea
Search for more papers by this authorCorresponding Author
Witoon Prinyawiwatkul
Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200, USA
*Correspondent: Fax: +225 578 5300; e-mail: [email protected]Search for more papers by this authorWannita Jirangrat
Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200, USA
Search for more papers by this authorDamir Dennis Torrico
Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200, USA
Search for more papers by this authorJune No
Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200, USA
Search for more papers by this authorHong Kyoon No
Department of Food Science and Technology, Catholic University of Daegu, Hayang 712–702, South Korea
Search for more papers by this authorCorresponding Author
Witoon Prinyawiwatkul
Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803-4200, USA
*Correspondent: Fax: +225 578 5300; e-mail: [email protected]Search for more papers by this authorSummary
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 °C and/or during 5 weeks of storage at 25 °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 °C) for at least 5 weeks. The mineral oil coating and refrigerated storage (4 °C) synergistically minimised weight loss and preserved the albumen and yolk qualities of chicken eggs during a long-term storage. At 4 °C, the mineral oil-coated eggs preserved the initial AA grade for at least 15 weeks with l.19% weight loss.
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