Volume 18, Issue 118 (2021)                   FSCT 2021, 18(118): 107-118 | Back to browse issues page

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Ehsan M, khademi shurmasti D. Effect of washing and active nanocomposite coating of carboxymethyl cellulose-nanoclay containing marjoram extract (Origanum vulgare L) on egg quality during storage at ambient temperature. FSCT 2021; 18 (118) :107-118
URL: http://fsct.modares.ac.ir/article-7-51958-en.html
1- Dep. Agricul., Savadkooh branch, IAU, Savadkooh, Iran
2- Dep. of Agrcul. Savadkooh branch, Islamic Azad University, Savadkooh, Iran , dkhademi@gmail.com
Abstract:   (1678 Views)
The methods used to maintain the quality of eggs during the storage period are mainly based on inactivating microorganisms and preventing mass exchanges. In order to investigate the effect of water washing and shell coating using active nanocomposite coating based on 2% carboxymethyl cellulose containing 3.5% nanoclay and 2% marjoram extract on internal quality and egg shell, an experiment with 4 treatments including control (unwashed and uncoated), washed and uncoated, unwashed and coated, washed and coated and 3 replicates during a 4-week storage period at ambient temperature (25±2oC) with weekly evaluation the studied parameters were performed. At the end of the storage period, the highest values ​​of  HU (49.71±0.15), YI (0.32±0.00) and the lowest values ​​of WL percentage (3.07±0.02), albumen pH (8.59±0.02), TBARS (0.125±0.03 mg MDA/Kg) and TVC (2.75±0.05 log cfu/ml) were observed in coated eggs (P<0.05). In the evaluation of yolk color indices, coated eggs had significantly (P<0.05) higher values ​​of b* (57.24), a* (-7.72) and lower value of L* (45/51). Regardless of the coating, egg washing had no significant effect on the evaluated parameters. Therefore, the use of active nanocomposite coating of carboxymethyl cellulose - nano montmorillonite - marjoram extract with barrier, antioxidant and antimicrobial properties is recommended to increase the shelf life of eggs at ambient temperature for 4 weeks.
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Article Type: Original Research | Subject: Packing and all types of coatings in the food industry
Received: 2021/04/24 | Accepted: 2021/07/13 | Published: 2021/12/5

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