数字农科院2.0

Effect of polylysine and butter-based coating on quality properties of eggs

文献类型： 外文期刊

作者： Dai, Yan;Yang, Zhong-Hua;Pan, Xiao-Li;Lu, Yun;Ren, Zhang-Cheng;Li, Chun-Hong

作者机构：

关键词： epsilon-polylysine hydrochloride;Tween-80;Butter;Coating;Egg;Storage

期刊名称： INTERNATIONAL JOURNAL OF FOOD PROPERTIES

ISSN： 1094-2912

年卷期： 2025 年 28 卷 1 期

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： We have studied the impact of polylysine-based coating on selected quality attributes of eggs stored for 35 d at 25 degrees C. Overall, 252 fresh eggs were divided into 4 groups: 1) no coating (control); 2) epsilon-polylysine hydrochloride coating (epsilon); 3) epsilon-polylysine hydrochloride and Tween-80 (epsilon+T); and 4) epsilon-polylysine hydrochloride, Tween-80, and butter coating (epsilon+T+B). Compared to those of the control, epsilon+T and epsilon+T+B eggs displayed higher Haugh unit (63.03 and 70.12%, respectively), YI (0.34 and 0.38, respectively) after 28 d, and lower weight loss (0.78-9.41%), air cell depth (7.53-15.20 mm) and diameter (1.77-3.03 cm) after 14, 28, and 35 d. The lowest pH was obtained in epsilon+T+B coated eggs after 35 d at 25 degrees C. After 21 and 35 d, the epsilon+T+B eggs had improved values of eggshell breaking strength (34.78 and 46.02 N, respectively) relative to those of control. Microstructure images through SEM, FTIR spectra, water contact angle, and antibacterial assessment demonstrated that epsilon+T+B-coated eggs had a firmer, wetter, and antibacterial shell surface with less cracks or destruction due to enhanced and intertwined interactions in coating components, thus contributing to egg preservation. In conclusion, epsilon+T+B preserved the internal quality of eggs stored after 35 d at 25 degrees C.

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