Plasticizer types affect quality and shelf life of eggs coated with rice protein
| Autor: | Ines Andretta, Aline Kummer de Souza, Aline Fernanda Rodrigues Leuven, Bruna Cristina Kuhn Gomes, Paula Gabriela da Silva Pires, B. S. Prato, Caroline Bavaresco, Liris Kindlein |
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| Rok vydání: | 2019 |
| Předmět: |
food.ingredient
0402 animal and dairy science Plasticizer 04 agricultural and veterinary sciences Shelf life 040401 food science 040201 dairy & animal science Polyvinyl alcohol chemistry.chemical_compound 0404 agricultural biotechnology food chemistry Rice protein Yolk Glycerol Sorbitol Original Article Food science Eggshell Food Science |
| Zdroj: | J Food Sci Technol |
| ISSN: | 0022-1155 |
| Popis: | The aim of study was evaluate the effect of using rice protein coating with different plasticizers types on the quality of eggs storaged at 20 °C for 6 weeks. Three hundred eggs were coated with rice protein at 8% solution combined with glycerol, propylene glycol or sorbitol. Uncoated eggs showed the highest weight loss (5.31%), while rice protein with glycerol (4.29%) propylene glycol (4.13%) and sorbitol (4.07%) solutions were effective in preventing weight lost. Uncoated eggs had the worst HU (58.40), albumen (9.52) and yolk (7.06) pH, and YI (0.33) after 6 weeks of storage. The eggs coated of rice protein with glycerol, propylene glycol and sorbitol presented results with similar intern quality between them during all the storage period. However, the use of sorbitol as a plasticizer in the coating is more efficient in maintaining control of the increase in albumen pH. Scanning electron microscopy demonstrated a lower surface porosity in coated eggshell, indicating that the use of the coating may provide a protective barrier against the transfer of gases and moisture. In conclusion, the best egg protection results in terms of egg quality are obtained in eggs coated with rice protein and sorbitol. |
| Databáze: | OpenAIRE |
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