Effect of freshness of chicken eggs by shell-lac coating

ZHANG Qi-ru; MA Tao; WANG Bo; LIU He; HE Yu-tang; HUI Li-juan

doi:10.13386/j.issn1002-0306.2014.20.071

ZHANG Qi-ru, MA Tao, WANG Bo, LIU He, HE Yu-tang, HUI Li-juan. Effect of freshness of chicken eggs by shell-lac coating[J]. Science and Technology of Food Industry, 2014, (20): 363-365. DOI: 10.13386/j.issn1002-0306.2014.20.071

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Effect of freshness of chicken eggs by shell-lac coating

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Using fresh eggs as experimental material and used shell-lac as clingfilm material. During the storage temperature (20±2) ℃, relative humidity 50%±10%, studying the effect of the rate of weight loss of eggs, Haugh unit, yolk index, pH of egg white, pH of egg yellow by different shell-lac coating. Experiment results showed:After twenty one days' storage, eggs of shell-lac coating were better than eggs in the control group.And the best one was coating of 3.00% shell-lac, the rate of weight loss of eggs was 3.04%, Haugh unit was 69.03, yolk index was 0.31, pH of egg white was 9.45, pH of egg yellow was 7.07.

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Science and Technology of Food Industry

Effect of freshness of chicken eggs by shell-lac coating

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