Volume : V, Issue : VI, June - 2016

EXTENTION OF SHELF LIFE OF RAW EGGS USING SOYA PROTEIN BASED EGGSHELL COATING

Aishwarya Khattak, Mahak Sharma, Divya Sanghi

Abstract :

 Whole eggs store significant amounts of protein and choline and are widely used in cookery. Despite the nutritional value of eggs, there are some potential health issues arising from egg quality, storage, and individual allergies. The objective of the study was to compare the impact of soya protein based coating and uncoated egg on the internal quality, functional properties and shelf life of the eggs. Eggs were coated with soya protein based coating and were kept for 4 weeks at the room temperature. The effectiveness of soya protein coating on functional properties, interior quality, and eggshell eaking strength of fresh eggs were evaluated during storage at room temperature for 4 weeks. The normal egg of day 1 was compared with the uncoated egg and soya protein coated egg of day 30. The results revealed that the pH of the coated egg has increased as compared to normal egg of day 1. There was a decrease in the haugh unit. There was rapid increase in the weight loss %. The eggshell eaking strength was decreased. The total solid of albumen and yolk has increased and decreased respectively after 4 weeks. The study concluded that coating the egg does not increase the shelf life of the egg and there was no positive effect of the functional, internal quality and shelf life of egg.

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Article: Download PDF   DOI : 10.36106/ijsr  

Cite This Article:

Aishwarya Khattak, Mahak Sharma, Divya Sanghi EXTENTION OF SHELF LIFE OF RAW EGGS USING SOYA PROTEIN BASED EGGSHELL COATING International Journal of Scientific Research, Vol.5, Issue : 6 JUNE 2016

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