| Autor: |
Pham TT; Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Hungary.; Faculty of Chemical and Food Technology, Ho Chi Minh City University of Technology and Education, Ho Chi Minh 700000, Vietnam., Nguyen LLP; Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Hungary., Baranyai L; Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Hungary., Dam MS; Industrial University of Ho Chi Minh City, Ho Chi Minh 700000, Vietnam., Ha NTT; Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Hungary.; Faculty of Food Science and Technology, Ho Chi Minh City University of Industry and Trade, Ho Chi Minh 700000, Vietnam., Varga-Tóth A; Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Hungary., Dalmadi I; Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Hungary., Németh C; Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Hungary., Friedrich LF; Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Hungary. |
| Abstrakt: |
This work investigated the impact of chicken egg size, including surface area and initial weight, on the effectiveness of cassava starch-based gel coating during storage at room temperature. The quality of a total of 540 fresh eggs in four different sizes (S, M, L and XL) was evaluated over a 4-week storage period at 25 ± 1 °C (60-65% RH). In this research, images from a scanning electron microscope revealed that the coatings maintained their integrity across all egg sizes, effectively covering pores and cracks throughout storage. The application of gel coating reduced weight loss and preserved the Haugh unit and yolk index, extending freshness by 1-2 weeks compared with uncoated eggs at 25 °C. The results indicated that the performance of the coating varied with egg size. Statistical analysis revealed that the surface area and initial weight of the egg significantly impacted the effectiveness of the coating in preserving quality ( p < 0.001). Eggs with larger surface areas exhibited a reduced protective effect of the coating, resulting in higher weight loss and lower retention of Haugh unit and yolk index compared with the coated eggs with smaller surface areas. The coating application was more effective in preserving the Haugh unit of eggs with higher initial weights. Overall, the surface area and the initial weight of the egg should be considered as key factors to ensure optimal coating performance. |
