Antimicrobial lysozyme-chitosan coatings affect functional properties and shelf life of chicken eggs during storage

BACKGROUND The interior quality, shell impact strength and functional characteristics of eggs coated with chitosan and lysozyme–chitosan combinations were evaluated for enhancing egg freshness during storage. A 10% (w/w) lysozyme solution was incorporated into 1% (w/w) chitosan film‐forming solution...

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Veröffentlicht in:	Journal of the science of food and agriculture 2014-01, Vol.94 (1), p.153-162
Hauptverfasser:	Yuceer, Muhammed, Caner, Cengiz
Format:	Artikel
Sprache:	eng
Schlagworte:	Albumen Animals Anti-Infective Agents Chickens Chitosan coating Coatings Drying egg quality Egg Shell Eggs Eggs - analysis Food Packaging - methods Food Preservation - methods Food science Food Storage - methods functional properties Hydrogen-Ion Concentration lysozyme Muramidase Ovalbumin - chemistry shell eggs Time Factors Viscosity Weight loss
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