What is it about?
The authors compared separate application of both edible coating combining it with antimicrobial agent due to lack of high-quality studies that comparing the effectiveness and functional properties eggs coated with edible coating and antimicrobial agents together.
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Why is it important?
This study covers the maintaining the internal and functional quality during shelf life while to expressing the potentials to maintain fresh egg quality during long term storage.
Perspectives
Antimicrobial-enhanced coatings, which are considered active packaging, have been receiving increased interest since they exhibit great potential for ensuring food safety and extend shelf life while maintaining quality. Therefore, authors have been incorporated the lysozyme into chitosan. A few studies have been conducted related to chitosan combined with other active antimicrobial substances with potential in extending shelf life of egg.
Associate Profesor Dr. Muhammed Yuceer
Canakkale Onsekiz Mart Universitesi
Read the Original
This page is a summary of: The Effects of Ozone, Ultrasound, and Coating with Shellac and Lysozyme‐Chitosan on Fresh Egg during Storage at Ambient Temperature. Part 2: Microbial Quality, Eggshell Breaking Strength and FT‐NIR Spectral Analysis, International Journal of Food Science & Technology, October 2019, Wiley,
DOI: 10.1111/ijfs.14422.
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