Year: 2024
Type: article
Abstract: The shelf life of consumer eggs is only 7-14 days. Chitosan coating technology is one approach for increasing the shelf life of consumer eggs. To boost the hydrophobicity of the chitosan solution, oil must be added. The study sought to investigate the extension of shelf life and internal quality of fresh eggs through cleaning and coating with chitosan and rice bran oil (RBO). Treatments evaluated included controls, cleaners and non-cleaners, coating and non-coating Chitosan, and RBO. Weight loss, egg yolk index, egg white index, haugh units, and pH levels were all recorded. Observations were conducted for seven weeks. The research results showed that coating rice bran oil without sanitizer had the lowest weight loss and egg pH, which were 1.99% and 8.3, respectively. The rice bran oil coating treatment without sanitizer had the greatest egg white and HU indexes, respectively 0.04 and 62.57, while the rice bran oil coating treatment with sanitizer had the highest egg yolk index, 0.32. Without sanitizer, the chitosan and rice bran oil coating treatment outperformed the control and other treatments in terms of egg shelf-life extension.
Authors: Waryat, Christina Winarti, Abdullah bin Arif, Siti Mariana Widayanti, Irpan Badrul Jamal, Mulyana Hadipernata, Sunarmani, Sintha Suhirman, Syamsu Bahar
Institution: National Research and Innovation Agency
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W6959640521
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