Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Effect of Chitosan Coating on Quality of Egg during Storage

Chitosan Coating이 계란의 저장중 품질에 미치는 영향

  • 이신호 (대구효성가톨릭대학교 식품공학과) ;
  • 노홍균 (대구효성가톨릭대학교 식품공학과) ;
  • 정영희 (대구효성가톨릭대학교 식품공학과)
  • Published : 1996.04.01
Download PDF
⟨ Previous Next ⟩

Abstract

Chitosan의 막형성능을 이용하여 계란의 저장성 증진 효과를 검토하기 위하여 세척란과 미세척란을 chitosan용액 1%와 2%를 이용하여 coating 처리하여 $20^{\circ}C에서$ 저장하면서 난중 감소율, yolk index, Haugh unit 및 유화력 등을 측정하여 대조구와 비교한 결과 난중 감소율은 chitosan 처리에 의해 저장 기간이 경과함에 따라 감소하는 경향을 나타내었다. Yolk index와 Haugh unit 측정결과 chitosan의 처리효과는 p<0.05 수준에서 유의성이 인정되었다. 난황의 유화력은 저장 기간이 경과함에 따라 감소하였으며 chitosan 처리구는 대조구에 비해 완만하게 감소하였다. Chitosan coating의 농도별 처리는 계란의 저장중 무처리구에 비해 품질보존 효과가 점차 뚜렷하였으며, 미세척란 보다 세척란에서 더욱 뚜렷하였다.

Keywords

References

  1. Chitin Muzzarelli, R. A. A
  2. Food Tech. v.38 Use of chitinous polymers in food Knorr, D
  3. Chitin and chitosan Skjak-Break, G.;Anthonsen, T.;Sandford, P
  4. Science v.212 Chitin : New facets of research Austin, P. R.;Vrine, C. J. Castle, J. E.;Zikakis, J. P.
  5. J. Chem. Educa. v.67 Chitin and chitosan, versitile polysaccharide from marine animals Mathur, N. K.;Narrang, C. K.
  6. Process Biochem v.11 Chitosan-a polymer from seafood wastes, for use in treatment of food processing waste and activated sludge Bough, W. A.
  7. J. Agric. Food. Chem. v.37 Crawfish chitosan as a coagulant in recovery of organic compounds from seafood processing streams No, H. K.;Meyers, S. P.
  8. Appl.i Environ. Microbiol. v.35 Immobilization of Aspergillus beta-glucosidase on chitosan Bissett, F.;Sternberg, D.
  9. J. bioactive and Compatible Polymers v.7 Applications and properties of chitosan Li, Q.;Dunn, E. T.;Granddmaision, E. W.;Goosen, M. F. A.
  10. J. Food. Sci. v.47 Functional properties of chitin and chitosan Knorr, D.
  11. Macronol. Chem. v.183 Mechanical properties of chitosan films: Effect of solvent acid Kienzle-sterzer, C. A.;Rodriguez-Sanchez, D.;Rha, C.
  12. J. Food Sci. v.56 Chitosan coating effect on storability and quality of fresh strawberries El Ghaouth, A.;Arul, J.;Ponnampalam, R.;boulet, M.
  13. Hort Science v.27 Chitosan coating to extend the storage life of tomatoes El Ghaouth, A.;Arul, J.;Ponnampalam, R.;Boulet, M.
  14. Milk Food Technol. v.37 Microbiology of eggs Baker, R. C.
  15. Food Tech. v.2 Emulsifying capacities and emulsion stability of dilute meat slurrics from various meat trimmings Borton, R. J,;Webb, N. b.;Bratzler, L. J.
  16. SAS/STAT Guide for personal computer(Version 6Ed) SAS
  17. Poultry Science v.52 The effect of various coatings on Shell strength and egg quality Meyer, R.;Spencer, J. V.
  18. Food microbiology(4th ed.) Frazier, W. C.;Westhoff, D. C.
  19. Egg Science and Technology (2nd ed.) Stademan, W. J.;Cotterrill, O. J.
  20. US Egg Poult. Mag. v.43 The Haugh unit for measuring egg quality Haugh, R. R.
  21. Egg grading manual USDA
  22. Food Sci. Technol. v.17 Emulsifying properties of egg yolk low-density lipoprotein(LDL) : Comparison with bovine serum albumin and egg lecithin Mizutani, R.;Nakamura, R.
  23. J. Food. Sci. v.50 Physical state of the dispersed emulsions prepared with egg yolk low-density lipoprotein and bovine serum albumin Mizutani, R.;Nakamura, R.
  24. J. Food. Sci. v.57 pH and sodium chloride effects on emulsifying properties of egg yolk phosvitin Chong, S. L.;Ferrier, L. K.