Protein, Lipid and Polysaccharide Biomolecules in the Coating of Table Eggs
DOI:
https://doi.org/10.24925/turjaf.v12i11.1953-1958.6998Keywords:
Egg, shelf life, internal and external quality, eggshell strength, edible coatingsAbstract
Eggs are a foodstuff with high nutritional value consumed in every society and age group. The widespread use of eggs and egg products in the food industry emphasizes hygienic quality as well as consumption time with regard to human health. In cases leading to food-borne poisoning, diseases and even deaths, almost half of the salmonellosis outbreaks are associated with consuming eggs and egg products. On the other hand, maintaining the internal and external quality, which determines the consumption period of shell eggs, is of great importance in terms of reducing food loss and waste. To prolong the storage time/shelf life of table eggs, coating them with solutions containing oil or wax has been used since ancient times. The aim of this method, which is now called edible films or coatings, is to extend the shelf life by protecting the internal and external quality and microbiological quality of the egg and also to contribute to the strength of the eggshell. In this review, protein, lipid and polysaccharide-based biomolecules used in the coating of table eggs are summarised and their positive and negative aspects are emphasized.
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