Research Article
BibTex RIS Cite
Year 2022, Volume: 4 Issue: 2, 312 - 320, 24.08.2022

Abstract

References

  • Alleoni, A.C.C., Antunes, A.J. 2004. Internal quality of eggs coated with whey protein concentrate. Scientia Agricola, 61, 276-280.
  • Bhale, S., No, H.K., Prinyawiwatkul, W., Farr, A.J., Nadarajah, K., Meyers, S.P. 2003. Chitosan coating improves shelf life of eggs. Journal of Food Science, 68(7): 2378-2383.
  • Caner, C. 2005. Whey protein isolate coating and concentration effects on egg shelf life. Journal of the Science of Food and Agriculture, 85(13): 2143-2148.
  • Caner, C., Yüceer, M. 2015. Efficacy of various protein-based coating on enhancing the shelf life of fresh eggs during storage. Poultry Science, 94(7): 1665-1677.
  • Caner, C., Coşkun, B.M., Yüceer, M. 2022. Chitosan coatings and chitosan nanocomposite to enhance the storage stability of fresh eggs during storage. Journal of Food Processing and Preservation, e16642.
  • Cansız, Ö. 2006. Farklı organik asitlerle üretilen kitosan kaplama materyalinin yumurta raf ömrü ve kabuk mukavemetini geliştirmede etkinliğinin araştırılması. Yüksek Lisans Tezi. Çanakkale Onsekiz Mart Üniversitesi, Fen Bilimleri Enstitüsü, Çanakkale, Türkiye.
  • Dangaran, K., Tomasula, P.M., Qi, P. (2009). Structure and function of protein-based edible films and coatings. In Edible films and coatings for food applications (pp. 25-56). Springer, New York, NY.
  • Davalos-Saucedo, C.A., Rossi-Márquez, G., Regalado-González, C., Alonzo-Macías, M., Di Pierro, P. 2018. Application of transglutaminase crosslinked whey protein–pectin coating improves egg quality and minimizes the breakage and porosity of eggshells. Coatings, 8(12): 438.
  • Drabik, K., Chabroszewska, P., Vasiukov, K., Adamczuk, A., Batkowska, J. 2018. Glycerin as a factor for moderating quality changes in table eggs during storage. Archives Animal Breeding, 61(3): 285-292.
  • Eser Y., Doğruer, Y. 2022. Gıdalarda yenilebilir filmler ve kaplamalar. Gıda ve Yem Bilimi Teknolojisi Dergisi, (28): 18-29.
  • Ezazi, A., Javadi, A., Jafarizadeh-Malmiri, H., Mirzaei, H. 2021. Development of a chitosan-propolis extract edible coating formulation based on physico-chemical attributes of hens’ eggs: Optimization and characteristics edible coating of egg using chitosan and propolis. Food Bioscience, 40: 100894.
  • Güler, G., Şen, A., Turgud, F.K., Tahtabiçen, E., Ağma, A., Şamlı, H.E. 2022. Serbest gezen tavuklardan elde edilen yumurtaların propolis ekstraktı ile kaplanmasının raf ömrü ve kalite parametrelerine etkileri. Tekirdağ Ziraat Fakültesi Dergisi, 19(1): 89-100.
  • IBM Corp. 2011. IBM SPSS Statistics for Windows, Version 20.0. IBM Corporation, Armonk, N. Y.
  • Jooyandeh, H. 2011. Whey protein films and coatings: A review. Pakistan Journal of Nutrition, 10(3): 296-301.
  • Mudannayaka, A.I., Rajapaksha, D.S.W., Kodithuwakku, K.A.H.T. (2016). Effect of beeswax, gelatin and Aloe vera gel coatings on physical properties and shelf life of chicken eggs stored at 30ºC. Journal of World's Poultry Research, 6(1): 6-13.
  • Mudannayaka, A., Rajapaksha, D.S.W., Kodithuwakku, K. A. H. T. (2019). Effect of beeswax, gelatin and Aloe vera gel coatings on functional properties and visual sensory attributes of chicken eggs stored under room temperature. International Journal of Scientific and Research Publications, 9(12): 96107.
  • Pires, P.G.S., Franceschi, C.H., Bavaresco, C., Leuven, A.F.R., Andretta, I. 2021. Plasticizer types and whey protein coatings on internal quality and shelf life of eggs stored for 42 days. Scientia Agricola, 78.
  • Rachtanapun, P., Homsaard, N., Kodsangma, A., Leksawasdi, N., Phimolsiripol, Y., Phongthai, S., Khemacheewakul, J., Seesuriyachan, P., Chaiyaso, T., Chotinan, S., Jantrawut, P., Rucsiriwanich, W., Wangtueai, S., Sommano, S.R., Tongdeesoontorn, W., Jantanasakulwong, K. 2021. Effect of Egg-Coating Material Properties by Blending Cassava Starch with Methyl Celluloses and Waxes on Egg Quality. Polymers, 13(21): 3787.
  • Soares, R., Borges, S.V., Dias, M.V., Piccoli, R.H., Fassani, E.J., da Silva, E.M.C. 2021. Impact of whey protein isolate/sodium montmorillonite/sodium metabisulfite coating on the shelf life of fresh eggs during storage. Lwt, 139: 110611.
  • Wardy, W., Torrico, D.D., No, H.K., Prinyawiwatkul, W., Saalia, F.K. 2010. Edible coating affects physico‐functional properties and shelf life of chicken eggs during refrigerated and room temperature storage. International Journal of Food Science & Technology, 45(12): 2659-2668.
  • Yüceer, M. 2013. Yumurtanın aktif ambalajlama ve yeni muhafaza yöntemleri ile raf ömrünün arttırılması. Doktora Tezi. Çanakkale Onsekiz Mart Üniversitesi, Fen Bilimleri Enstitüsü, Çanakkale, Türkiye.

Evaluation of weight loss and some sensory properties in quail eggs coated using different solutions (molasses, molasses + agar, molasses + glycerine, whey)

Year 2022, Volume: 4 Issue: 2, 312 - 320, 24.08.2022

Abstract

This study was carried out to determine the effects of different coating materials on weight loss (%) and sensory properties of daily (fresh) quail eggs. For this purpose, quail eggs were coated with molasses, molasses + agar, molasses + glycerine and whey and they were stored at room temperature. No coating material was used in the control group. It was determined that there was a very significant difference between the groups in terms of egg weight loss at all storage times (1st week, 2nd week, 3rd week, 4th week) (p<0.001). It was revealed that egg weight loss was lower in all treatment groups compared to the control group. The lowest egg weight loss was observed in the molasses+glycerine group in the 1st, 2nd and 3rd weeks (p<0.001), and in the molasses+agar and molasses+glycerine groups at the 4th week (p<0.001). When the opinions of the panelists were evaluated, it was determined that the coated eggs were better than the uncoated eggs in terms of appearance, colour and surface smoothness (p<0.05). In terms of brightness, control and whey groups were similar, while the other groups had higher scores (p<0.001). The opinions of the panelists in terms of adhesiveness, smell and general taste were found to be statistically insignificant (p>0.05). When the purchasing attitudes of the panelists were examined, it was determined that the majority (62.5%) preferred molasses + glycerine coated eggs. As a result, it is thought that quail eggs can be coated with molasses, molasses+agar, molasses+glycerin and whey in order to prevent the economic loss caused by the increasing weight loss in parallel with the increase in storage time. Moreover, the fact that the consumption preference is not adversely affected and that some sensory properties are better in coated eggs reveals that quail eggs can be successfully coated with the coating solutions used.

References

  • Alleoni, A.C.C., Antunes, A.J. 2004. Internal quality of eggs coated with whey protein concentrate. Scientia Agricola, 61, 276-280.
  • Bhale, S., No, H.K., Prinyawiwatkul, W., Farr, A.J., Nadarajah, K., Meyers, S.P. 2003. Chitosan coating improves shelf life of eggs. Journal of Food Science, 68(7): 2378-2383.
  • Caner, C. 2005. Whey protein isolate coating and concentration effects on egg shelf life. Journal of the Science of Food and Agriculture, 85(13): 2143-2148.
  • Caner, C., Yüceer, M. 2015. Efficacy of various protein-based coating on enhancing the shelf life of fresh eggs during storage. Poultry Science, 94(7): 1665-1677.
  • Caner, C., Coşkun, B.M., Yüceer, M. 2022. Chitosan coatings and chitosan nanocomposite to enhance the storage stability of fresh eggs during storage. Journal of Food Processing and Preservation, e16642.
  • Cansız, Ö. 2006. Farklı organik asitlerle üretilen kitosan kaplama materyalinin yumurta raf ömrü ve kabuk mukavemetini geliştirmede etkinliğinin araştırılması. Yüksek Lisans Tezi. Çanakkale Onsekiz Mart Üniversitesi, Fen Bilimleri Enstitüsü, Çanakkale, Türkiye.
  • Dangaran, K., Tomasula, P.M., Qi, P. (2009). Structure and function of protein-based edible films and coatings. In Edible films and coatings for food applications (pp. 25-56). Springer, New York, NY.
  • Davalos-Saucedo, C.A., Rossi-Márquez, G., Regalado-González, C., Alonzo-Macías, M., Di Pierro, P. 2018. Application of transglutaminase crosslinked whey protein–pectin coating improves egg quality and minimizes the breakage and porosity of eggshells. Coatings, 8(12): 438.
  • Drabik, K., Chabroszewska, P., Vasiukov, K., Adamczuk, A., Batkowska, J. 2018. Glycerin as a factor for moderating quality changes in table eggs during storage. Archives Animal Breeding, 61(3): 285-292.
  • Eser Y., Doğruer, Y. 2022. Gıdalarda yenilebilir filmler ve kaplamalar. Gıda ve Yem Bilimi Teknolojisi Dergisi, (28): 18-29.
  • Ezazi, A., Javadi, A., Jafarizadeh-Malmiri, H., Mirzaei, H. 2021. Development of a chitosan-propolis extract edible coating formulation based on physico-chemical attributes of hens’ eggs: Optimization and characteristics edible coating of egg using chitosan and propolis. Food Bioscience, 40: 100894.
  • Güler, G., Şen, A., Turgud, F.K., Tahtabiçen, E., Ağma, A., Şamlı, H.E. 2022. Serbest gezen tavuklardan elde edilen yumurtaların propolis ekstraktı ile kaplanmasının raf ömrü ve kalite parametrelerine etkileri. Tekirdağ Ziraat Fakültesi Dergisi, 19(1): 89-100.
  • IBM Corp. 2011. IBM SPSS Statistics for Windows, Version 20.0. IBM Corporation, Armonk, N. Y.
  • Jooyandeh, H. 2011. Whey protein films and coatings: A review. Pakistan Journal of Nutrition, 10(3): 296-301.
  • Mudannayaka, A.I., Rajapaksha, D.S.W., Kodithuwakku, K.A.H.T. (2016). Effect of beeswax, gelatin and Aloe vera gel coatings on physical properties and shelf life of chicken eggs stored at 30ºC. Journal of World's Poultry Research, 6(1): 6-13.
  • Mudannayaka, A., Rajapaksha, D.S.W., Kodithuwakku, K. A. H. T. (2019). Effect of beeswax, gelatin and Aloe vera gel coatings on functional properties and visual sensory attributes of chicken eggs stored under room temperature. International Journal of Scientific and Research Publications, 9(12): 96107.
  • Pires, P.G.S., Franceschi, C.H., Bavaresco, C., Leuven, A.F.R., Andretta, I. 2021. Plasticizer types and whey protein coatings on internal quality and shelf life of eggs stored for 42 days. Scientia Agricola, 78.
  • Rachtanapun, P., Homsaard, N., Kodsangma, A., Leksawasdi, N., Phimolsiripol, Y., Phongthai, S., Khemacheewakul, J., Seesuriyachan, P., Chaiyaso, T., Chotinan, S., Jantrawut, P., Rucsiriwanich, W., Wangtueai, S., Sommano, S.R., Tongdeesoontorn, W., Jantanasakulwong, K. 2021. Effect of Egg-Coating Material Properties by Blending Cassava Starch with Methyl Celluloses and Waxes on Egg Quality. Polymers, 13(21): 3787.
  • Soares, R., Borges, S.V., Dias, M.V., Piccoli, R.H., Fassani, E.J., da Silva, E.M.C. 2021. Impact of whey protein isolate/sodium montmorillonite/sodium metabisulfite coating on the shelf life of fresh eggs during storage. Lwt, 139: 110611.
  • Wardy, W., Torrico, D.D., No, H.K., Prinyawiwatkul, W., Saalia, F.K. 2010. Edible coating affects physico‐functional properties and shelf life of chicken eggs during refrigerated and room temperature storage. International Journal of Food Science & Technology, 45(12): 2659-2668.
  • Yüceer, M. 2013. Yumurtanın aktif ambalajlama ve yeni muhafaza yöntemleri ile raf ömrünün arttırılması. Doktora Tezi. Çanakkale Onsekiz Mart Üniversitesi, Fen Bilimleri Enstitüsü, Çanakkale, Türkiye.
There are 21 citations in total.

Details

Primary Language English
Journal Section Research Articles
Authors

Fadime Seyrekoğlu

Gözde Kılınç This is me

Publication Date August 24, 2022
Published in Issue Year 2022 Volume: 4 Issue: 2

Cite

APA Seyrekoğlu, F., & Kılınç, G. (2022). Evaluation of weight loss and some sensory properties in quail eggs coated using different solutions (molasses, molasses + agar, molasses + glycerine, whey). International Journal of Science Letters, 4(2), 312-320.
AMA Seyrekoğlu F, Kılınç G. Evaluation of weight loss and some sensory properties in quail eggs coated using different solutions (molasses, molasses + agar, molasses + glycerine, whey). IJSL. August 2022;4(2):312-320.
Chicago Seyrekoğlu, Fadime, and Gözde Kılınç. “Evaluation of Weight Loss and Some Sensory Properties in Quail Eggs Coated Using Different Solutions (molasses, Molasses + Agar, Molasses + Glycerine, Whey)”. International Journal of Science Letters 4, no. 2 (August 2022): 312-20.
EndNote Seyrekoğlu F, Kılınç G (August 1, 2022) Evaluation of weight loss and some sensory properties in quail eggs coated using different solutions (molasses, molasses + agar, molasses + glycerine, whey). International Journal of Science Letters 4 2 312–320.
IEEE F. Seyrekoğlu and G. Kılınç, “Evaluation of weight loss and some sensory properties in quail eggs coated using different solutions (molasses, molasses + agar, molasses + glycerine, whey)”, IJSL, vol. 4, no. 2, pp. 312–320, 2022.
ISNAD Seyrekoğlu, Fadime - Kılınç, Gözde. “Evaluation of Weight Loss and Some Sensory Properties in Quail Eggs Coated Using Different Solutions (molasses, Molasses + Agar, Molasses + Glycerine, Whey)”. International Journal of Science Letters 4/2 (August 2022), 312-320.
JAMA Seyrekoğlu F, Kılınç G. Evaluation of weight loss and some sensory properties in quail eggs coated using different solutions (molasses, molasses + agar, molasses + glycerine, whey). IJSL. 2022;4:312–320.
MLA Seyrekoğlu, Fadime and Gözde Kılınç. “Evaluation of Weight Loss and Some Sensory Properties in Quail Eggs Coated Using Different Solutions (molasses, Molasses + Agar, Molasses + Glycerine, Whey)”. International Journal of Science Letters, vol. 4, no. 2, 2022, pp. 312-20.
Vancouver Seyrekoğlu F, Kılınç G. Evaluation of weight loss and some sensory properties in quail eggs coated using different solutions (molasses, molasses + agar, molasses + glycerine, whey). IJSL. 2022;4(2):312-20.