Increased environmental concerns about synthetic packaging have promoted developments of novel, environmentally-friendly edible films. In the present study, the quality parameters of chicken egg coated with pectin or pectin incorporated cinnamon hydrosol was assessed.
Egg chicken were coated with pectin and pectin prepared with cinnamon hydrosol and quality indicators (weight loss, yolk index, albumen pH and Haugh unit were assessed during storage at 30 ºC. Microbiological analysis of Salmonella, Escherichia coli and Staphylococcus aureus and the total microbial count were carried out.
Results showed that coating eggs with both pectin and cinnamon hydrosol included pectin caused lower weight loss during storage, compared to control eggs (P 0.01). A Higher Haugh unit and yolk index were observed in coated eggs compared to control eggs. Scanning electron microscopy exhibited structural homogeneity of hydrosol included pectin coat. The microbiological analysis showed that the total plate count of all samples at Week 1 of storage was zero. In uncoated eggs, the total plate count reached to 3 CFU ml-1 at Week 6 of storage. The total plate count of two coated eggs was zero all over the storage time period. Three bacterial (Salmonella, E. coil and S. aureus) count included zero values from Week 1 to Week 6 of storage for all samples.
Coating of eggs with pectin especially pectin included cinnamon hydrosol resulted in better shelf life of eggs during 6 weeks of storage.
- دسترسی به متن مقالات این پایگاه در قالب ارایه خدمات کتابخانه دیجیتال و با دریافت حق عضویت صورت میگیرد و مگیران بهایی برای هر مقاله تعیین نکرده و وجهی بابت آن دریافت نمیکند.
- حق عضویت دریافتی صرف حمایت از نشریات عضو و نگهداری، تکمیل و توسعه مگیران میشود.
- پرداخت حق اشتراک و دانلود مقالات اجازه بازنشر آن در سایر رسانههای چاپی و دیجیتال را به کاربر نمیدهد.