Effect of Characteristic Xinjiang Oil Coatings on the Preservation of Eggs
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Abstract:
The effects of different coating agents on the preservation of eggs were compared by studying the changes in the internal qualities (weight loss, yolk moisture content, Haugh unit (HU), yolk index, and albumen pH) of coated eggs stored at 22 ℃ for 50 days. The results showed that weight loss, moisture content, and pH of albumen increased significantly (p < 0.05), whereas the yolk index and HU decreased dramatically during storage. With increasing storage time, the impact of coating agents on the egg internal quality was more significant. After 50 days of storage, the weight loss of oil-coated and emulsion-coated eggs (<3%) was significantly lower than that of noncoated (18%) and chitosan-coated eggs (11.2%). The yolk index and HU of noncoated and chitosan coated eggs decreased significantly during storage, whereas freshness was maintained in oil-coated eggs. Moreover, the albumen pH of noncoated and chitosan-coated eggs considerably increased from 8.51 to 9.07 and 8.92, respectively, while the pH of oil-coated eggs slightly decreased. In addition, no significant difference in yolk moisture content was observed among the different types of coating agents. This study demonstrates that the oils used in this experiment, especially linseed oil, exhibit significant protective effects on the internal quality of eggs.
