Chitosan and Clove Essential Oil Coating on Internal Quality and Shelf Life of Chicken Eggs
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Abstract
The purpose of this study was to examine the effects of chitosan and clove essential oil coating on egg quality and shelf life of chicken eggs. A total of 300 chicken eggs were tested by coating a 2% chitosan mixture with clove essential oil concentrations of 1, 2.5 and 5 % before being stored at room temperature. Egg quality in terms of percentages of weight loss, Haugh unit, yolk and albumen indices, pH of albumen and air cell height was determined at days 0, 7, 14, 21, 28, and 35 of the study. Results revealed that the chicken eggs with chitosan and clove essential oil coating at 2.5 and 5 % had significantly (P<0.05) lower percentages of weight loss and air cell height than the uncoated eggs at day 28 and 35. Furthermore, chicken eggs with chitosan and clove essential oil coating at 2.5 and 5 % can maintain the highest values of Haugh unit, albumen index and pH of albumen on the thirty-fifth day, compared to the other groups. These results may be due to the coating blocking eggshell pores, thereby reducing evaporation and carbon dioxide loss. Therefore, coating of chitosan and clove essential oil at 2.5 and 5% can preserve chicken egg quality and shelf life for up to 35 days.
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King Mongkut's Agricultural Journal
References
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