| Issue |
E3S Web Conf.
Volume 595, 2024
5th International Conference on Agribusiness and Rural Development (IConARD 2024)
|
|
|---|---|---|
| Article Number | 02008 | |
| Number of page(s) | 8 | |
| Section | Agricultural Technology and Smart Farming | |
| DOI | https://doi.org/10.1051/e3sconf/202459502008 | |
| Published online | 22 November 2024 | |
Shelf life and Internal Quality of Eggs Coated with Chitosan-Rice bran oil during Storage
1 Research Center for Agroindustry, National Research and Innovation Agency, Indonesia
2 Research Center for Animal Husbandry, National Research and Innovation Agency, Indonesia
* Corresponding author: waryatbptp@gmail.com; syamsubahar@yahoo.com
The shelf life of consumer eggs is only 7-14 days. Chitosan coating technology is one approach for increasing the shelf life of consumer eggs. To boost the hydrophobicity of the chitosan solution, oil must be added. The study sought to investigate the extension of shelf life and internal quality of fresh eggs through cleaning and coating with chitosan and rice bran oil (RBO). Treatments evaluated included controls, cleaners and non-cleaners, coating and non-coating Chitosan, and RBO. Weight loss, egg yolk index, egg white index, haugh units, and pH levels were all recorded. Observations were conducted for seven weeks. The research results showed that coating rice bran oil without sanitizer had the lowest weight loss and egg pH, which were 1.99% and 8.3, respectively. The rice bran oil coating treatment without sanitizer had the greatest egg white and HU indexes, respectively 0.04 and 62.57, while the rice bran oil coating treatment with sanitizer had the highest egg yolk index, 0.32. Without sanitizer, the chitosan and rice bran oil coating treatment outperformed the control and other treatments in terms of egg shelf-life extension.
© The Authors, published by EDP Sciences, 2024
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