دراسة تأثير التغليف بالكيتوسان في الصفات المظهرية و النوعية لبيض المائدة المخزون بدرجة حرارة 15 مº

Abstract EN

The present study was designed to produce functional materials from fish wastes where chitosan was extracted by chemical method from shrimp Penaeus semisulcatus peels and the exoskeleton of the marine cancer Portunus pelagicus.

Prepared chitosan was used at 1 % concentration as a natural preservative in the packaging of table eggs against enzymatic and bacterial activity and observe its role in prolonging the shelf life of eggs by following the quality parameters represented by weight loss , estimated yolk index and the Hugh unit (HU) in addition to estimating the pH of albumin .

The results indicated that chitosan possess the attribute of forming a thin layer or edible casings that could provide a protective barrier against the migration of moisture and the gas exchange from the albumin through the shell.

This leaded to elongate the storage life of chitosanenveloped eggs where the values of each of the weight loss, pH, yolk index and the albumin unit demonstrates the efficiency of chitosan in maintaining the composition and quality of egg contents.

The storage life of chitosan-enveloped eggs was increased to about 6 weeks at 15 ºC compared to controls which include non-enveloped eggs and that treated with 1% acetic acid .

Chitosan preserved the quality of yolk and albumin in treated eggs where changes in the qualitative characteristics of untreated eggs were observed as an initiation sign of deterioration and unpleasant quality.