Effect of Beeswax and Gammalu (Pterocarpus Marsupium) Latex Coating on Internal and Sensory Attributes of Chicken Eggs Stored at Room Temperature

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Year:
2017
Type of Publication:
Article
Keywords:
Beeswax, Chicken Eggs, Gammalu Latex, Internal, Quality, Sensory
Authors:
Edirisinghe, E. D. M. T.; Jayasinghe, J. M. P.; Himali, S. M. C.; Abeyrathne, E. D. N. S.
Journal:
IJRAS
Volume:
4
Number:
2
Pages:
76-81
Month:
March
ISSN:
2348-3997
Abstract:
Coating of eggs is one of the methods used to preserve egg quality and extend the shelf-life. Chitosan and mineral oil are used as coating materials for eggs to preserve quality. Beeswax and Gammalu (Pterocarpus marsupium) latex (GL) have film-forming properties and much faster drying ability on egg shell. Objectives of this research were to determine the suitability of beeswax and Gammalu latex (GL) as a coating material of eggs to control egg quality and sensory attributes. Total of 540 eggs (38 weeks old ISA-Shaver Brown) assigned to six coating treatments as hot water extraction of beeswax, three GL solutions prepared by adding distilled water (DW), (GL: DW = 1:3 (w/w) GL1, 1:1 (w/w) GL2 and 3:1 (w/w) GL3), mineral oil (positive control) and uncoated (negative control) and stored at room temperature. Weight loss, Haugh unit (HU), yolk index (YI), albumen and yolk pH, yolk colour, sensory attributes and microbiological parameters were determined. Haugh unit (HU) and yolk index values (YI) decreased whereas weight loss and albumen and yolk pH increased during storage at room temperature. Non-coated eggs changed from “AA” to “C” grade after 3 weeks where rest of the coatings maintained a “B” grade for 5 weeks except beeswax. Mineral oil and beeswax coated eggs had 0.05) in sensory evaluation up to day 28 of storage. Only beeswax coated eggs and non-coated eggs showed unacceptable sensorial properties after 2 weeks. All coated eggs were negative for Salmonella spp. Results concluded beeswax and gammalu latex coatings could not preserve the internal quality of eggs and not extend shelf life of eggs when they are used without any modifications meantime all could preserve the egg microbiologically.
Full text: IJRAS_539_FINAL.pdf

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