The effects of ozone, ultrasound and coating with shellac and lysozyme–chitosan on fresh egg during storage at ambient temperature – part 1: interior quality changes

Summary The objective of this research was to investigate and compare the effect of different treatments including gaseous ozone (6‐ppm/4‐min), ultrasound (450 W/4 min) and coating of shellac, lysozyme–chitosan (L‐C) on fresh eggs internal quality during storage for six weeks at ambient temperature. The internal quality attributes such as weight loss (WL), albumen viscosity, Haugh unit (HU), yolk index, total soluble solids, albumen and yolk's pH were monitored. Control groups had the worst HU (50.04), WL (8.35%), albumen pH (9.27) and viscosity (7.72 mPa·s) values after storage. The best interior qualities were obtained by shellac coating [HU (72.37), WL (1.37) and viscosity (30.10 mPa·s)] and sonication (albumen pH: 8.22). Thus, the shellac‐coated eggs maintained all the internal quality parameters at the highest values, while the ozone and ultrasound only helped to keep the internal quality and enhance the shelf life of eggs. The graphical issued for dimensions: 1000x596 and resolution of 96x96.