Mineral Oil-Chitosan Emulsion Coatings Affect Quality and Shelf-Life of Coated Eggs during Refrigerated and Room Temperature Storage

Journal of Food Science

Volumn 76, Issue 4, 2011, Pages

  Torrico, Damir D ^a   No, Hong Kyoon ^b   Prinyawiwatkul, Witoon ^a   Janes, Marlene ^a   Corredor, José A H ^c   Osorio, Luis F ^d  

^a LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

^b Catholic University of Daegu   (South Korea)

^c Colegio de Postgraduados Campus Cordoba ^*  (Mexico)

^d ZAMORANO UNIVERSITY   (Honduras)

Author keywords

Egg quality; Emulsion coatings; Haugh unit; Refrigeration; Salmonellaspp

Indexed keywords

CHITOSAN; EMULSIFYING AGENT; FOOD PRESERVATIVE; MINERAL OIL;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; EGG; EGG YOLK; EMULSION; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD STORAGE; FREEZING; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; METHODOLOGY; PH; SALMONELLA; TEMPERATURE;

CHITOSAN; EGG YOLK; EGGS; EMULSIFYING AGENTS; EMULSIONS; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATIVES; FOOD STORAGE; HYDROGEN-ION CONCENTRATION; MINERAL OIL; REFRIGERATION; SALMONELLA; TEMPERATURE;

EID: 79955640278     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02125.x     Document Type: Article

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