Edible Film Coating to Minimize Eggshell Breakage and Reduce Post-Wash Bacterial Contamination Measured by Dye Penetration in Eggs
The mechanical and bacterial barrier properties of washed (tap water, sodium carbonate, Na2CO3, sodium hypochlorite, NaOCl) noncoated eggs and eggs coated with soy protein isolate (SPI), whey protein isolate (WPI), carboxylmethyl cellulose (CMC), or wheat gluten (WG) were evaluated. All coated eggsh...
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| Veröffentlicht in: | Journal of food science 2002-01, Vol.67 (1), p.280-284 |
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| container_title | Journal of food science |
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| creator | Xie, L. Hettiarachchy, N.S. Ju, Z.Y. Meullenet, J. Wang, H. Slavik, M.F. Janes, M.E. |
| description | The mechanical and bacterial barrier properties of washed (tap water, sodium carbonate, Na2CO3, sodium hypochlorite, NaOCl) noncoated eggs and eggs coated with soy protein isolate (SPI), whey protein isolate (WPI), carboxylmethyl cellulose (CMC), or wheat gluten (WG) were evaluated. All coated eggshells showed greater puncture strength than those of noncoated eggs. The film‐coated eggs reduced post‐wash bacterial penetration as measured by dye penetration method. WPI coating completely inhibited blue dye penetration on average. These results suggest that WPI coatings can be used to reduce breakage of eggshell and egg microbial contamination. |
| doi_str_mv | 10.1111/j.1365-2621.2002.tb11398.x |
| format | Article |
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All coated eggshells showed greater puncture strength than those of noncoated eggs. The film‐coated eggs reduced post‐wash bacterial penetration as measured by dye penetration method. WPI coating completely inhibited blue dye penetration on average. These results suggest that WPI coatings can be used to reduce breakage of eggshell and egg microbial contamination.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.2002.tb11398.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>bacterial penetration ; Biological and medical sciences ; coating ; dye penetration ; Egg and egg product industries ; Eggs ; eggshell ; Food industries ; Food packaging ; Fundamental and applied biological sciences. 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All coated eggshells showed greater puncture strength than those of noncoated eggs. The film‐coated eggs reduced post‐wash bacterial penetration as measured by dye penetration method. WPI coating completely inhibited blue dye penetration on average. These results suggest that WPI coatings can be used to reduce breakage of eggshell and egg microbial contamination.</description><subject>bacterial penetration</subject><subject>Biological and medical sciences</subject><subject>coating</subject><subject>dye penetration</subject><subject>Egg and egg product industries</subject><subject>Eggs</subject><subject>eggshell</subject><subject>Food industries</subject><subject>Food packaging</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>mechanical properties</subject><subject>Permeability</subject><subject>Polymers</subject><subject>Proteins</subject><subject>sodium carbonate</subject><subject>sodium hypochlorite</subject><subject>washing</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2002</creationdate><recordtype>article</recordtype><recordid>eNqVkVFv0zAQxy0EEqXwHaxJ8JZgx4mT8IJY126gDhAD9mhdnEvnLnE2OxEtj3xynLUCiTf8Yln3u9-d9SfkhLOYh_N6G3MhsyiRCY8TxpJ4qDgXZRHvHpEZzzMWiSLlj8ks1JKI8zR_Sp55v2XTW8gZ-bWsTdUiXZm2o4seBmM3dOjppbGmMz-RLjcbf4NtS08dwi1skIKt6ResR430c--H6Br8DT0FPaAz0AaJHaAzNqh6Sy8R_OiwptWenu1DB1oc3KFm7IP9OXnSQOvxxfGek2-r5dfFRbT-dP5-8W4d6TQVLJIlMF6XAhBr0I1mVSo0h6IsRcJZXpZ1mknNGRYomkpjJQNdZCIrZM2lrMWcvDp471x_P6IfVGe8Dl8Di_3oFS8TzlnQzcnJP-C2H50NuwUmFUUWlAF6c4C067132Kg7Zzpwe8WZmrJRWzVlo6Zs1JSNOmajdqH55XECeA1t48Bq4_8aRFoEkAXu7YH7YVrc_8cE9WF1dpU8GKKDwfgBd38M4G6VzEWeqeuP5ypd5xdXQaW-i99LFLKv</recordid><startdate>200201</startdate><enddate>200201</enddate><creator>Xie, L.</creator><creator>Hettiarachchy, N.S.</creator><creator>Ju, Z.Y.</creator><creator>Meullenet, J.</creator><creator>Wang, H.</creator><creator>Slavik, M.F.</creator><creator>Janes, M.E.</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200201</creationdate><title>Edible Film Coating to Minimize Eggshell Breakage and Reduce Post-Wash Bacterial Contamination Measured by Dye Penetration in Eggs</title><author>Xie, L. ; Hettiarachchy, N.S. ; Ju, Z.Y. ; Meullenet, J. ; Wang, H. ; Slavik, M.F. ; Janes, M.E.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4430-69a01d93aeedacfc0b43c1a8993210799d456c10e8e3fbceb61d9853586d166d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2002</creationdate><topic>bacterial penetration</topic><topic>Biological and medical sciences</topic><topic>coating</topic><topic>dye penetration</topic><topic>Egg and egg product industries</topic><topic>Eggs</topic><topic>eggshell</topic><topic>Food industries</topic><topic>Food packaging</topic><topic>Fundamental and applied biological sciences. 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All coated eggshells showed greater puncture strength than those of noncoated eggs. The film‐coated eggs reduced post‐wash bacterial penetration as measured by dye penetration method. WPI coating completely inhibited blue dye penetration on average. These results suggest that WPI coatings can be used to reduce breakage of eggshell and egg microbial contamination.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2002.tb11398.x</doi><tpages>5</tpages></addata></record> |
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| ispartof | Journal of food science, 2002-01, Vol.67 (1), p.280-284 |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | bacterial penetration Biological and medical sciences coating dye penetration Egg and egg product industries Eggs eggshell Food industries Food packaging Fundamental and applied biological sciences. Psychology mechanical properties Permeability Polymers Proteins sodium carbonate sodium hypochlorite washing |
| title | Edible Film Coating to Minimize Eggshell Breakage and Reduce Post-Wash Bacterial Contamination Measured by Dye Penetration in Eggs |
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