Effect of coating table eggs with plant oils and plastic coats on chemical composition during storage at refrigerator condition
ANBAR JOURNAL OF AGRICULTURAL SCIENCES,
2010, Volume 8, Issue 4, Pages 178-187
Abstract
The objective of this novel study was to evaluate the coating of table eggs with some of natural oils and plastic film and their effects on chemical composition of fresh eggs and after storage for 1, 2, 4 and 8 weeks at refrigerator condition. Fresh table eggs were distributed into five groups as follow : Control group, Corn oil group, Dill oil group., Black seed oil group. while the plastic film group were finstly wrapped with plastic film with thermostabilization. The data obtained revealed that fresh egg groups had albumin moisture ranged from 87.69 to 87.71%, protein from 11.08 to 11.09 % and ash from 0.71 to 0.72 %.
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