Acceso abierto

Shelf-Life Prediction Model of Chitosan Coated Eggs at Different Storage Temperatures


Cite

1. Drewnowski, A. (1995). Energy intake and sensory properties of food. American Journal of Clinical Nutrition, 62(5 Suppl): 1081S-1085S.10.1093/ajcn/62.5.1081SSearch in Google Scholar

2. Yang, X, L., Li, W, Y., Wei, S, N., Zhang, J, B. (2018). Effects of Different Storage Temperatures on Nutritional Composition of Eggs. Aquaculture and Feed, (08): 20-21.Search in Google Scholar

3. Fu, G, C., Luo, Y, W., Wen, C., Wang, L, C. (2011). Effects of different betaine products on laying hens’performance and egg quality. Heilongjiang Animal Husbandry and Veterinary Medicine, (21): 71-72.Search in Google Scholar

4. Xue, Y, R., Mao, W., Zhao, R, S., Wang, C., Liu, B. (2017). Study on the Changes of Microorganisms and Egg Quality in the Storage of Eggs. Animal Husbandry and Feed Science, 38(08):67-69+72.Search in Google Scholar

5. Liang, X, T., Yang, L, J., Ye, L., Luo, W, J., Zhao, Y, W., Wang, Z. (2018). A Brief Talk on Egg Coating Preservation Technology. Jiangxi Journal of Animal Husbandry and Veterinary Medicine, (05): 4-6.Search in Google Scholar

6. Liu, X, D., Jang, A., Kim, D, H. (2009). Effect of combination of chitosan coating and irradiation on physicochemical and functional properties of chicken egg during room-temperature storage. Radiation Physics & Chemistry, 78(7): 589-591.10.1016/j.radphyschem.2009.03.015Search in Google Scholar

7. Tezotto-Uliana, J, V., Fargoni, G, P., Geerdink, G, M., & Kluge, R, A., (2014). Chitosan applications pre- or postharvest prolong raspberry shelf-life quality. Postharvest Biology and Technology, 91, 72-77.10.1016/j.postharvbio.2013.12.023Search in Google Scholar

8. Caner, C, Özge, Cansiz. (2008). Chitosan coating minimises eggshell breakage and improves egg quality. Journal of the Science of Food & Agriculture, 88(1): 56–61.10.1002/jsfa.2962Search in Google Scholar

9. Scott, T, A. Silversides, F, G. (2000). The effect of storage and strain of hen on egg quality. Poultry Science, 79(12): 1725-1729.10.1093/ps/79.12.1725Search in Google Scholar

10. Wang, J. (2018). The effect of chitosan/nano-silver coating on the egg preservation. Food and Machinery, 34(01):110-116.Search in Google Scholar

11. Hu, Y, F., Zhang, L, P., Wei, J, J., Wei, Z, Y., Chen, J, R. (2019). Dynamic Model of Quality Change of Eggs Coated with Chitosan. Science & Technology of Food Industry, 40(01):87-91.Search in Google Scholar

12. Lu, Q., Liviu, Giurgiulescu. (2014). Property Prediction of Dry Common Carp (Cyprinus Carpio) During Storage by Kinetic Model. Acta Universitatis Cibiniensis. Series E: Food Technology, 18(02): 55-64.10.2478/aucft-2014-0014Search in Google Scholar

13. Singh, M., Saharren, T., Singh, M. (2017). Investigation of cellulosic packets impregnated with silver nanoparticles for enhancing shelf-life of vegetables. LWT- Food Science and Technology, 86.10.1016/j.lwt.2017.07.056Search in Google Scholar

14. Ma, L., Zhang, M., Bhandari, B. (2017). Recent developments in novel shelf life extension technologies of fresh-cut fruits and vegetables. Trends in Food Science & Technology, 64:23-38.10.1016/j.tifs.2017.03.005Search in Google Scholar

15. Faucitano, L., Ielo, M, C., Ster, C., et al.(2010). Shelf life of pork from five different quality classes. Meat Science, 84(3):466-469.10.1016/j.meatsci.2009.09.017Search in Google Scholar

16. Deng, F., Chen, W., Wang, J. (2018). Fabrication of a sensor Array Based on Quartz Crystal Microbalance and the Application in Egg Shelf Life Evaluation. Sensors & Actuators B Chemical, 265.10.1016/j.snb.2018.03.010Search in Google Scholar

17. Aday, M, S., Temizkan, R., Büyükcan, M, B. (2013). An innovative technique for extending shelf life of strawberry: Ultrasound. LWT - Food Science and Technology, 52(2):93-101.10.1016/j.lwt.2012.09.013Search in Google Scholar

18. Zhang, Y, H., et al. (2011). Study on the Law of Quality Change in Egg Logistics Process. Food Science and Technology, 36 (8): 50-53.Search in Google Scholar

19. Wang, H., Sun, Q., L, L., Zhang, S, W., Duan, Y, Q., Lv, J, P. (2013).Establishment and Test of Prediction Model for UHT Milk Shelf Life. Scientia Agricultural Sinica. 46 (03): 586-594.Search in Google Scholar

20. Yang, M, Z., Wang, X, L. (2015). Shelf-life prediction of instant flavor rice through kinetic models. Journal of Harbin University of Commerce, 31(06):710-714.Search in Google Scholar

21. Liu, X, D., Jang, A., Kim, D, H., et al. (2009). Effect of combination of chitosan coating and irradiation on physicochemical and functional properties of chicken egg during room-temperature storage. Radiation Physics & Chemistry, 78(7): 589-591.10.1016/j.radphyschem.2009.03.015Search in Google Scholar

22. S. Bhale, H., K. No, W. Prinyawiwatkul., et al. (2003). Chitosan Coating Improves Shelf Life of Egg. Food Science and Technology, 68(7): 2378-2383.10.1111/j.1365-2621.2003.tb05776.xSearch in Google Scholar

23. Chen, C, X. (2010). Effect of chitosan coating on egg quality. Food Science and Technology, 31 (24): 453-456.Search in Google Scholar

24. Zhao, L., Tu, K., Pan, L, Q. (2004). Effects of different treatments on preservation of green shell eggs. Science & Technology of Food Industry, 25 (11):69-71.Search in Google Scholar

25. Yu, B., Wang, X, B. (2012). Dynamic model of quality change during storage of eggs. Journal of Agricultural Engineering, 28 (15): 276-279.Search in Google Scholar

26. An, J., Zhang, M., Lu, Q., et al. (2006).Effect of a prestorage treatment with 6-benzylaminopurine and modified atmosphere packaging storage on the respiration and quality of green asparagus spears. Journal of Food Engineering, 77(4):951-957.10.1016/j.jfoodeng.2005.08.024Search in Google Scholar

27. Ma, Y., Xie J., Zhou R., et al. (2012). Dynamics of the quality changes of the puffer dark striped puffer at different freezing temperatures. Journal of China Agricultural University, 17 (1):138-142.Search in Google Scholar

28. Fu, D, D., Wang, Q, H. (2016). Hyperspectral detection model for egg freshness, pH value and viscosity. Food Science and Technology, 37 (22): 173-179.Search in Google Scholar

29. Ketelaere, B, D., Vanhoutte, H., Baerdemaeker, J, D., et al. (2003). Parameter estimation and multivariable model building for the non-destructive on-line determination of eggshell strength. Journal of Sound & Vibration, 266(3): 699-709.10.1016/S0022-460X(03)00595-9Search in Google Scholar

30. Boquet, R., Chirife, I, H, A. (1978). Equations for fitting water sorption isotherms of foods evalution of various two-parameter models. Journal Food Technology, 13(3): 319-327.10.1111/j.1365-2621.1978.tb00809.xSearch in Google Scholar

31. Yu, B., Wang, X, B. (2012). Kinetics of quality change for eggs Storage. Transactions of the Chinese Society of Agricultural Engineering, 28(15):276-280.Search in Google Scholar

32. Jin, Y, H., Lee, K, T., Lee, W, I., et al. (2011).Effects of storage temperature and time on the quality of eggs from laying hens at peak production. Asian-Australasian Journal of Animal Sciences, 24(2): 278-284.10.5713/ajas.2011.10210Search in Google Scholar

33. Liu, M, Y., Lian, H, P., Ren, F, Z. (2011). Effect of Storage Temperature on Respiratory Intensity and Quality of Eggs. Food Science and Technology, 32(6):270-274.Search in Google Scholar

34. King’ori A M. (2011). Review of the factors that influence egg fertility and hatchabilty in poultry. International Journal of Poultry Science, 10(6): 483-492.10.3923/ijps.2011.483.492Search in Google Scholar

35. Ji, X, F., Yang, H., Wang, J, M., Xiao, Y, P., Yang, G, L., Wang, W., Li, R. (2018). Effects of Storage Environment on Freshness of Eggs and Establishment of Prediction Model for Shelf Life of Fresh Eggs. Quality and Safety of Agricultural Products, (02):59-65+74.Search in Google Scholar

36. Caner, C. (2005). The effect of edible eggshell coatings on egg quality and consumer perception. Journal of the Science of Food and Agriculture, 85(1): 1897-1902.10.1002/jsfa.2185Search in Google Scholar

eISSN:
2344-150X
Idioma:
Inglés
Calendario de la edición:
2 veces al año
Temas de la revista:
Industrial Chemistry, other, Food Science and Technology