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...
| Main Authors: | , , , , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-01-01
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| Series: | Poultry Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579121005319 |
| _version_ | 1818871778391359488 |
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| author | 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 |
| author_facet | 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 |
| author_sort | Pornchai Rachtanapun |
| collection | DOAJ |
| description | 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 unit (HU), weight loss, pH, and microbial load at the end of storage. The best egg storage temperature was 4°C, which maintained an HU of grade AA in coated and uncoated eggs for 4 wk. Lower weight loss (2.14%) was observed in coated eggs at 4°C storage than at 30°C storage (3.26%). The pH in the albumen of coated and uncoated eggs at 4°C increased from 6.84 to 6.88 and 7.01 to 7.03, respectively, after 4 wk of storage. No microbes were detected in the coated and uncoated eggs at 4°C. The maximum microbial count was 728 ± 35 cfu/mL in uncoated eggs at 30°C storage. Egg coating prevented microbial contamination of eggs stored at 30°C for 4 wk. The freshness of the eggs did not affect the nutrient content. The egg-coating material effectively maintained egg quality, prevented microbial contamination of eggs, and increased the shelf life of eggs at storage temperatures of 25 and 30°C. |
| first_indexed | 2024-12-19T12:28:19Z |
| format | Article |
| id | doaj.art-365f3adf46c54b46ab67b6dcb0c57557 |
| institution | Directory Open Access Journal |
| issn | 0032-5791 |
| language | English |
| last_indexed | 2024-12-19T12:28:19Z |
| publishDate | 2022-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj.art-365f3adf46c54b46ab67b6dcb0c575572022-12-21T20:21:29ZengElsevierPoultry Science0032-57912022-01-011011101509Effects of storage temperature on the quality of eggs coated by cassava starch blended with carboxymethyl cellulose and paraffin waxPornchai Rachtanapun0Nattagarn Homsaard1Araya Kodsangma2Suphat Phongthai3Noppol Leksawasdi4Yuthana Phimolsiripol5Phisit Seesuriyachan6Thanongsak Chaiyaso7Suwit Chotinan8Pensak Jantrawut9Warintorn Ruksiriwanich10Sutee Wangtueai11Sarana Rose Sommano12Wirongrong Tongdeesoontorn13Korawan Sringarm14Kittisak Jantanasakulwong15School of Agro‒Industry, Faculty of Agro‒Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, ThailandSchool of Agro‒Industry, Faculty of Agro‒Industry, Chiang Mai University, Chiang Mai 50100, ThailandSchool of Agro‒Industry, Faculty of Agro‒Industry, Chiang Mai University, Chiang Mai 50100, ThailandSchool of Agro‒Industry, Faculty of Agro‒Industry, Chiang Mai University, Chiang Mai 50100, ThailandSchool of Agro‒Industry, Faculty of Agro‒Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, ThailandSchool of Agro‒Industry, Faculty of Agro‒Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, ThailandSchool of Agro‒Industry, Faculty of Agro‒Industry, Chiang Mai University, Chiang Mai 50100, ThailandSchool of Agro‒Industry, Faculty of Agro‒Industry, Chiang Mai University, Chiang Mai 50100, ThailandFaculty of Veterinary Medicine, Chiang Mai University, Chiang Mai, ThailandDepartment of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, ThailandDepartment of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, ThailandCollege of Maritime Studies and Management, Chiang Mai University, Samut Sakhon, 74000, ThailandPlant Bioactive Compound Laboratory (BAC), Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, 50200, ThailandSchool of Agro‒Industry, Mae Fah Luang University, Chiang Rai, 57100, ThailandCenter of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand; Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, 50200, ThailandSchool of Agro‒Industry, Faculty of Agro‒Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Center of Excellence in Materials Science and Technology, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand; Correspondence author: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 unit (HU), weight loss, pH, and microbial load at the end of storage. The best egg storage temperature was 4°C, which maintained an HU of grade AA in coated and uncoated eggs for 4 wk. Lower weight loss (2.14%) was observed in coated eggs at 4°C storage than at 30°C storage (3.26%). The pH in the albumen of coated and uncoated eggs at 4°C increased from 6.84 to 6.88 and 7.01 to 7.03, respectively, after 4 wk of storage. No microbes were detected in the coated and uncoated eggs at 4°C. The maximum microbial count was 728 ± 35 cfu/mL in uncoated eggs at 30°C storage. Egg coating prevented microbial contamination of eggs stored at 30°C for 4 wk. The freshness of the eggs did not affect the nutrient content. The egg-coating material effectively maintained egg quality, prevented microbial contamination of eggs, and increased the shelf life of eggs at storage temperatures of 25 and 30°C.http://www.sciencedirect.com/science/article/pii/S0032579121005319carboxymethyl celluloseManihot esculentaegg qualitynutritionmicrobial |
| spellingShingle | 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 Effects of storage temperature on the quality of eggs coated by cassava starch blended with carboxymethyl cellulose and paraffin wax Poultry Science carboxymethyl cellulose Manihot esculenta egg quality nutrition microbial |
| title | Effects of storage temperature on the quality of eggs coated by cassava starch blended with carboxymethyl cellulose and paraffin wax |
| title_full | Effects of storage temperature on the quality of eggs coated by cassava starch blended with carboxymethyl cellulose and paraffin wax |
| title_fullStr | Effects of storage temperature on the quality of eggs coated by cassava starch blended with carboxymethyl cellulose and paraffin wax |
| title_full_unstemmed | Effects of storage temperature on the quality of eggs coated by cassava starch blended with carboxymethyl cellulose and paraffin wax |
| title_short | Effects of storage temperature on the quality of eggs coated by cassava starch blended with carboxymethyl cellulose and paraffin wax |
| title_sort | effects of storage temperature on the quality of eggs coated by cassava starch blended with carboxymethyl cellulose and paraffin wax |
| topic | carboxymethyl cellulose Manihot esculenta egg quality nutrition microbial |
| url | http://www.sciencedirect.com/science/article/pii/S0032579121005319 |
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