Effect of Active Coating with Carboxy Methyl Cellulose and Tragacanth Containing Cloves Extract on Some Quality and Shelf Life of Eggs During Storage

Among foods, egg is noticeable due to its high content of proteins, essential amino acids and fat soluble vitamins. The presence of low amount of water and carbon dioxide inside the shell have direct effect in the freshness and quality of the egg. These two elements may fade away during storage and therefore the quality may be diminished as the result. A novel method for preventing this phenomenon is the coating of relevant channels by biopolymeric materials. In this study, the effect of coating with CMC biopolymer reinforced with tragacanth containing clove ethanolic extract during storage were evaluated.

The qualitative factors studied were percentage, weight loss, Haugh unit, yolk index, albumin pH, shell resistancy in 30 days of room temperature.

The results that were counted out in triplicate orders indicated that 1.5% CMC, 1.5% tragacanth, 10% clove extract concentrations exhibited the best results.

It might be concluded that coating as mentioned earlier had a positive effect and meaningful difference with the uncoated samples improved and extended the storage shelf life of eggs at room temperature.