Effects of storage temperature on the quality of eggs coated by cassava starch blended with carboxymethyl cellulose and paraffin wax

Effects of storage temperature on the quality of eggs coated by cassava starch blended with carboxymethyl cellulose and paraffin wax

ABSTRACT: A blend of cassava starch (CS), carboxymethyl cellulose (CMC), and paraffin was prepared as a coating material to maintain the quality of eggs during 4 wk of storage at different temperatures. The efficacy of the CS/CMC/paraffin (6/1/0.5% w/v) coating was investigated in terms of the Haugh...

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Bibliographic Details
Main Authors: Pornchai Rachtanapun, Nattagarn Homsaard, Araya Kodsangma, Suphat Phongthai, Noppol Leksawasdi, Yuthana Phimolsiripol, Phisit Seesuriyachan, Thanongsak Chaiyaso, Suwit Chotinan, Pensak Jantrawut, Warintorn Ruksiriwanich, Sutee Wangtueai, Sarana Rose Sommano, Wirongrong Tongdeesoontorn, Korawan Sringarm, Kittisak Jantanasakulwong
Format: Article
Language:English
Published: Elsevier 2022-01-01
Series:Poultry Science
Subjects:
carboxymethyl cellulose
Manihot esculenta
egg quality
nutrition
microbial
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579121005319

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http://www.sciencedirect.com/science/article/pii/S0032579121005319

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