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Efficacy of cassava starch blending with gelling agents and palm oil coating in improving egg shelf life
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-06-15 , DOI: 10.1111/ijfs.14675 Nattagarn Homsaard 1 , Araya Kodsangma 1 , Pensak Jantrawut 2 , Pornchai Rachtanapun 1, 3 , Noppol Leksawasdi 1, 3 , Yuthana Phimolsiripol 1, 3 , Phisit Seesuriyachan 1, 3 , Thanongsak Chaiyaso 1, 3 , Sarana Rose Sommano 3, 4 , David Rohindra 5 , Kittisak Jantanasakulwong 1, 3, 6
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-06-15 , DOI: 10.1111/ijfs.14675 Nattagarn Homsaard 1 , Araya Kodsangma 1 , Pensak Jantrawut 2 , Pornchai Rachtanapun 1, 3 , Noppol Leksawasdi 1, 3 , Yuthana Phimolsiripol 1, 3 , Phisit Seesuriyachan 1, 3 , Thanongsak Chaiyaso 1, 3 , Sarana Rose Sommano 3, 4 , David Rohindra 5 , Kittisak Jantanasakulwong 1, 3, 6
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An egg coating was developed to preserve the internal quality of eggs by mixing cassava starch (CS), gelling agents and fatty acids. Hydroxypropyl methylcellulose (HPMC) and carboxymethyl cellulose (CMC) were used as gelling agents. Palm oil fatty acid (PO) was incorporated. Coated and non-coated eggs were evaluated over a period of 4 weeks at 28 °C by the yolk colour, weight loss, albumen pH and Haugh unit testing. The quality of non-coated eggs deteriorated from AA to B grade after 3 weeks, with values below the detection limit at 4 weeks. The optimum coating was 6/1/3 w/v% (CS/CMC/PO3). Contact angle, solubility and swelling in the water of the coating materials indicated the improvement of water resistance by addition of CMC and PO. Weight loss of the coated eggs was 4.9% lower than that of the non-coated eggs (6.5%) after 4 weeks. The CS/CMC/PO3 emulsion coating significantly extended egg shelf life due to the high compatibility and water resistance of CMC as well as the hydrophobic property of PO.
中文翻译：
木薯淀粉与胶凝剂和棕榈油涂层共混提高鸡蛋保质期的功效
通过混合木薯淀粉 (CS)、胶凝剂和脂肪酸，开发了一种鸡蛋涂层以保持鸡蛋的内部质量。羟丙基甲基纤维素（HPMC）和羧甲基纤维素（CMC）用作胶凝剂。加入棕榈油脂肪酸 (PO)。在 28 °C 下，经过 4 周的时间，通过蛋黄颜色、重量损失、蛋白 pH 值和 Haugh 单位测试对涂层和非涂层鸡蛋进行评估。3周后未包衣鸡蛋的质量从AA级下降到B级，4周时低于检测限。最佳涂层为 6/1/3 w/v% (CS/CMC/PO3)。涂层材料在水中的接触角、溶解度和溶胀度表明加入 CMC 和 PO 提高了耐水性。4 周后，涂层鸡蛋的重量损失比未涂层鸡蛋的重量损失 (6.5%) 低 4.9%。
更新日期：2020-06-15
中文翻译：
木薯淀粉与胶凝剂和棕榈油涂层共混提高鸡蛋保质期的功效
通过混合木薯淀粉 (CS)、胶凝剂和脂肪酸，开发了一种鸡蛋涂层以保持鸡蛋的内部质量。羟丙基甲基纤维素（HPMC）和羧甲基纤维素（CMC）用作胶凝剂。加入棕榈油脂肪酸 (PO)。在 28 °C 下，经过 4 周的时间，通过蛋黄颜色、重量损失、蛋白 pH 值和 Haugh 单位测试对涂层和非涂层鸡蛋进行评估。3周后未包衣鸡蛋的质量从AA级下降到B级，4周时低于检测限。最佳涂层为 6/1/3 w/v% (CS/CMC/PO3)。涂层材料在水中的接触角、溶解度和溶胀度表明加入 CMC 和 PO 提高了耐水性。4 周后，涂层鸡蛋的重量损失比未涂层鸡蛋的重量损失 (6.5%) 低 4.9%。
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