The effect of coating and storage time on internal quality of quail eggs in room temperature 2- shellac
ANBAR JOURNAL OF AGRICULTURAL SCIENCES,
2010, Volume 8, Issue 4, Pages 1-6
AbstractThe functional properties of foods can be preserved when they are coated with edible films, especially when the moisture and the transport of O2 and Co2 are reduced . the objective of this work was to study the effect of coating quail eggs shellac and storage time (0,7,14,21,28,35,42,49,56,63 and 70 days) in room temperature (40 ◦C) on internal quality of quail eggs. In this research, 640 fresh quail eggs were used. The eggs were divided into 4 groups, (0 the control, 1, 3 and 5 % off shellac respectively)
The percentage of weight loss increased with long storage period, but it was decreased for coated eggs comparable with non-coated (T1). The Haugh unit (HU ) decreased when the storage increased, and it was lower for coated eggs.
Shellac had no effect on surface odor and overall acceptance of coated quail eggs during storage periods.
These results suggested that shellac at 5% coating can be used to reduce changes in quail eggs during storage .
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