Research Article Open Access

The Effect of Shellac as Coating Material on the Internal Quality of Chicken Eggs

Authors

Tariq N. Musa
Basic Science Section, College of Agriculture, University of Baghdad, Baghdad, Iraq
|
Wisam S. Ulaiwi
Basic Science Section, College of Agriculture, University of Baghdad, Baghdad, Iraq
|
CORRESPONDING AUTHOR
Nadia N.A. Al-Hajo
Department of Animal Resource, College of Agriculture, University of Baghdad, Baghdad, Iraq
Published on: December 15, 2010
DOI 10.3923/ijps.2011.38.41
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Abstract

The functional properties of foods can be preserved when they are coated with edible films, which are especially reduce the moisture loss and the transportation of O2 and CO2. The present research is conducted to study the effect of shellac as coating material and storage time on the internal quality of chicken eggs. 448 fresh chicken eggs were divided into 4 groups of treatments 0, 1, 3 and 5% shellac solutions and stored for 0, 10, 20 and 30 days at 40oC. There was a proportional relationship between the weight loss of eggs and the pH values of untreated eggs (control) during the storage time. A reverse relationship was appeared with coated chicken eggs. The Haugh unit (Hu) usually decrease with the time of storage, but this was limited with coated eggs. No bad changes were associated with internal quality of chicken eggs, so we recommend shellac solution as coating material.

Keywords:

Chicken, coating, egg quality, haugh unit, shellac, weight loss

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Copyright (c) 2011 Asian Network for Scientific Information

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This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

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How to Cite

Musa, T. N., Ulaiwi, W. S., & Al-Hajo, N. N. (2010). The Effect of Shellac as Coating Material on the Internal Quality of Chicken Eggs. International Journal of Poultry Science, 10(1), 38–41. https://doi.org/10.3923/ijps.2011.38.41
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