Shelf life and Internal Quality of Eggs Coated with Chitosan-Rice bran oil during Storage

Abstract

Fresh eggs have short shelf life and easily to break due to its egg shell structure. Chitosan coating is an effort to maintain eggs stability and quality during storage. However, it has limitation for its hydrophilicity, so mixing with oil can increase it hydrophobicity and performance. The aim of the research was to find out the extending the shelf life and internal quality of fresh eggs by sanitizing and coating using chitosan and rice bran oil (RBO). Treatment tested was control; sanitizer and non-sanitizer; coating and non-coating Chitosan &RBO. Observation including weight loss, egg yolk index, egg white index, houg units, and pH. Observations were conducted out for seven weeks. The observation results showed that the rice bran oil coating treatment without sanitizer had the lowest egg weight loss and pH, namely 1.99% and 8.3; the rice bran oil coating treatment without sanitizer had the highest egg white and HU index, namely 0.04 and 62.57; and the rice bran oil coating treatment with sanitizer had the highest egg yolk index, namely 0.32. According to the findings, rice bran oil coating treatment without sanitizer was more effective in extending the shelf life of eggs than the control or other treatments.