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首页> 外文期刊>Journal of the Science of Food and Agriculture >Chitosan coating minimises eggshell breakage and improves egg quality.
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Chitosan coating minimises eggshell breakage and improves egg quality.

机译：壳聚糖涂层可最大程度地减少蛋壳破裂并提高鸡蛋质量。

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摘要

The interior quality of eggs, shell impact strength, and consumer perception of eggs coated with chitosan containing an organic acid (acetic, lactic and propionic) were evaluated. Uncoated eggs had the highest albumen pH and lowest albumen viscosity. The viscosity of eggs coated with chitosan and lactic or propionic acids were the highest. Chitosan coating also improved shell strength with chitosan + lactic acid being the best coating in this regard. The colour of shell and yolk as measured by lightness (L*), a*, b*, chroma and hue of coated and uncoated eggs were not significantly different but the difference was detected in the colour of albumen, which is an effective indication of freshness and egg quality. Based on sensory evaluation, consumers could not differentiate coated eggs from uncoated eggs; thus the general acceptability of the coated eggs was the same as uncoated eggs. This study shows a great potential of using chitosan and lactic acid mixture as a coating material for egg coating to extend the shelf life. It has no effect on consumer acceptability of the product.
机译：评估了鸡蛋的内部质量，外壳冲击强度和消费者对涂有含有机酸（乙酸，乳酸和丙酸）的壳聚糖的鸡蛋的感觉。未包被的蛋具有最高的蛋白pH和最低的蛋白粘度。涂有壳聚糖和乳酸或丙酸的蛋的粘度最高。壳聚糖涂层还提高了壳的强度，其中壳聚糖+乳酸是这方面的最佳涂层。蛋壳的颜色和蛋黄的颜色（L *），a *，b *，色度和带涂层和未带涂层的鸡蛋的色度没有显着差异，但是蛋白色的差异被检测到，这是蛋黄颜色的有效指示。新鲜度和鸡蛋品质。根据感官评估，消费者无法将带涂层的鸡蛋与未带涂层的鸡蛋区分开。因此，带涂层的鸡蛋的一般可接受性与未带涂层的鸡蛋相同。这项研究表明，使用壳聚糖和乳酸混合物作为蛋包衣的包衣材料具有很大的潜力，可以延长保质期。它对产品的消费者可接受性没有影响。

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