Abstract
Nano-silver particles were prepared using the extract of citrus peels were added to chitosan solutions with weight ratios of 0.5%, 1.0%, and 2.0%, separately, as the composite coating solutions. Eggs were coated two times by the neat chitosan solution and composite coating solutions, separately, and was designated as CS, CS/Ag 0.5, CS/Ag 1.0, and CS/Ag 2.0, accordingly. They were stored with the two control groups (untreated eggs (CK1) and eggs washed by water (CK2) at 25 ℃ with the relative humidity of 70%. The appearance of internal content, weight loss, air cell height, specific gravity, albumen pH, Haugh unit (HU), yolk index (YI), total plate count of internal content and the micro-morphologies of the egg outer-shells were measured regularly during the storage. The results showed that, the coated eggs presented low weight loss and air cell height, stable albumen pH, high values of specific gravity, HU and YI when coated with 1.0% nano-silver. Furthermore, it was found that the composite coating containing nano-silver could effectively inhibit the microbial growth in the internal content of eggs, and stabilized the structure of coating resulting in enhanced durability of preservation effects. Therefore, the shelf life of CS/Ag 1.0 was as long as 79 days at 25 ℃, which was at least 34 days longer than that of CS, and 69 days longer than those of CK1 and CK2.
Publication Date
1-28-2018
First Page
110
Last Page
116
DOI
10.13652/j.issn.1003-5788.2018.01.022
Recommended Citation
Jing, WANG; Dan, XU; and Jialun, YU
(2018)
"The effect of chitosan/nano-silver coating on the egg preservation,"
Food and Machinery: Vol. 34:
Iss.
1, Article 22.
DOI: 10.13652/j.issn.1003-5788.2018.01.022
Available at:
https://www.ifoodmm.cn/journal/vol34/iss1/22
References
[1] CANER C, CANSIZ O. Chitosan coating minimises eggshell breakage and improves egg quality[J]. Journal of the Science of Food and Agriculture, 2008, 88(1): 56-61.
[2] SPICKLER J L, BUHR R J, COX N A, et al. Comparison between rinse and crush-and-rub sampling for aerobic bacteria recovery from broiler hatching eggs after sanitization[J]. Poultry Science, 2011, 90(7): 1 609-1 615.
[3] 刘开华, 邢淑婕. 含茶多酚的壳聚糖涂膜对鸡蛋保鲜效果的影响[J]. 中国食品添加剂, 2013(3): 163-167.
[4] JIRANGRAT W, TORRICO D D, NO J, et al. Effects of mineral oil coating on internal quality of chicken eggs under refrigerated storage[J]. International Journal of Food Science and Technology, 2010, 45(3): 490-495.
[5] ESTRADA M M, GALEANO L F, HERRERA M R, et al. Effect of temperature and turning during storage on egg quality commercial[J]. Revista Colombiana De Ciencias Pecuarias, 2010, 23(2): 183-190.
[6] 袁晓龙, 高婧娴, 杜颖, 等. 气调储藏中不同平衡气体对鸡蛋保鲜品质的影响[J]. 食品工业科技, 2014(2): 300-303, 307.
[7] 刘美玉, 连海平, 任发政. 贮藏温度和气调包装对鸡蛋保鲜效果的影响[J]. 农业工程学报, 2011(12): 378-382.
[8] SERT D, AYGUN A, DEMIR M K. Effects of ultrasonic treatment and storage temperature on egg quality[J]. Poultry Science, 2011, 90(4): 869-875.
[9] 张启如, 马涛, 王勃, 等. 虫胶涂膜对鸡蛋保鲜效果的研究[J]. 食品工业科技, 2014(20): 363-365.
[10] 叶文斌. 苦豆子多糖与中草药复合膜贮藏鸡蛋[J]. 食品与生物技术学报, 2013(11): 1 199-1 204.
[11] 王庆玲, 魏长庆, 孔双, 等. 新疆特色油脂对鸡蛋涂膜保鲜效果的影响[J]. 现代食品科技, 2016(1): 230-234.
[12] TORRICO D D, NO H K, SRIWATTANA S, et al. Effects of initial albumen quality and mineral oil-chitosan emulsion coating on internal quality and shelf-life of eggs during room temperature storage[J]. International Journal of Food Science and Technology, 2011, 46(9): 1 783-1 792.
[13] CANER C, YUCEER M. Efficacy of various protein-based coating on enhancing the shelf life of fresh eggs during storage[J]. Poultry Science, 2015, 94(7): 1 665-1 677.
[14] 孟晓荣, 张敏, 胡新婷, 等. 壳聚糖对食品中常见菌的抑制研究[J]. 食品与机械, 2007, 23(2): 90-92.
[15] 刘丹青, 卢立新, 方家畅. 载Nisin壳聚糖淀粉涂布纸的制备与性能分析[J]. 食品与机械, 2017, 33(8): 106-109.
[16] 徐晓霞, 张怀珠, 杨富民. 壳聚糖在鸡蛋保鲜中的应用研究进展[J]. 保鲜与加工, 2015(4): 66-69.
[17] 王劲松, 粟学俐. 壳聚糖复合保鲜剂对鸡蛋保鲜效果的比较研究[J]. 湖北农业科学, 2013(9): 2 129-2 131, 2 134.
[18] BHALE S, NO H K, PRINYAWIWATKUL W, et al. Chitosan coating improves shelf life of eggs[J]. Journal of Food Science, 2003, 68(7): 2 378-2 383.
[19] RAGHAVENDRA G M, JUNG J, KIM D, et al. Effect of chitosan silver nanoparticle coating on functional properties of Korean traditional paper[J]. Progress in Organic Coatings, 2017, 110: 16-23.
[20] 王明力, 陶希芹, 王文平, 等. 壳聚糖保鲜涂膜纳米SiOx修饰工艺优化的研究[J]. 高校化学工程学报, 2009(2): 314-320.
[21] 徐庭巧. 纳米SiOx/壳聚糖复合物特性及保鲜功能研究[D], 杭州: 浙江大学, 2010: 32-52.
[22] 王春来, 关静, 田丰, 等. 纳米银/壳聚糖复合材料研究进展[J]. 化工新型材料, 2016(12): 16-18.
[23] 张雨菲. 壳聚糖纳米银溶液的制备及其在棉织物上的应用[D]. 杭州: 浙江大学, 2012: 39-56.
[24] LI Zhi-han, ZHANG Ming, CHENG Dong, et al. Preparation of silver nano-particles immobilized onto chitin nano-crystals and their application to cellulose paper for imparting antimicrobial activity[J]. Carbohydrate Polymers, 2016, 151: 834-840.
[25] 王婷, 陈晓, 于嘉伦, 等. 橘皮中抗氧化成分含量与纳米银还原率的关系[J]. 包装工程, 2017(15): 41-46.
[26] 杜丹萌, 王风诺, 王世平. 鸡蛋新鲜度随储藏条件变化规律的研究[J]. 食品科技, 2014(5): 26-29, 33.
[27] VANDYOUSEFI S, BHARGAVA K. Formulation and application of cinnamon oil-chitosan emulsion coating to increase the internal quality and shelf-life of shlled eggs[J]. Journal of Food Processing and Preservation, 2017, DOI: 10.1111/jfpp.12859.
[28] 龙门, 马磊, 宋野, 等. 纳米Fe3+/TiO2改性聚乙烯醇基紫胶复合膜对鸡蛋的保鲜效果[J]. 农业工程学报, 2014, 30(20): 313-324.
[29] 刘美玉, 连海平, 任发政. 不同贮藏温度对鸡蛋呼吸强度及品质的影响[J]. 食品科学, 2011, 32(6): 270-274.
[30] NONGTAODUM S, JANGCHUD A, JANGCHUD K, et al. Oil coating affects internal quality and sensory acceptance of selected attributes of raw eggs during storage[J]. Journal of Food Science, 2013, 78(2): S329-S335.
[31] WAIMALEONGORA-EK P, GARCIA K M, NO H K, et al. Selected quality and shelf life of eggs coated with mineral oil with different viscosities[J]. Journal of Food Science, 2009, 74(9): S423-S429.
[32] COTTERILL O J, WINTER A R. The effect of pH on the lysozyme-ovomucin interaction[J]. Poultry Science, 1955, 34(3): 679-686.
[33] 刘铁玲, 孙贵宝, 郝燕华. 壳聚糖涂膜保鲜鸡蛋的研究[J]. 食品科技, 2010, 35(8): 83-85
[34] HU Jing, WANG Xu-ge, XIAO Zuo-bing, et al. Effect of chitosan nanoparticles loaded with cinnamon essential oil on the quality of chilled pork [J]. Lwt-Food Science and Technology, 2015, 63(1): 519-526.