Effects of Coatings with Pectin and Cinnamomum verum Hydrosol Included Pectin on Physical Characteristics and Shelf Life of Chicken Eggs Stored at 30°C

Background and Objectives: Increased environmental concerns about synthetic packaging have promoted developments of novel, environmentally-friendly edible films. In the present study, the quality parameters of chicken egg coated with pectin or pectin incorporated cinnamon hydrosol was assessed. Materials and Methods: Egg chicken were coated with pectin and pectin prepared with cinnamon hydrosol and quality indicators (weight loss, yolk index, albumen pH and Haugh unit were assessed during storage at 30 oC. Microbiological analysis of Salmonella, Escherichia coli and Staphylococcus aureus and the total microbial count were carried out. Results: Results showed that coating eggs with both pectin and cinnamon hydrosol included pectin caused lower weight loss during storage, compared to control eggs (P ˂ 0.01). A Higher Haugh unit and yolk index were observed in coated eggs compared to control eggs. Scanning electron microscopy exhibited structural homogeneity of hydrosol included pectin coat. The microbiological analysis showed that the total plate count of all samples at Week 1 of storage was zero. In uncoated eggs, the total plate count reached to 3 CFU ml -1 at Week 6 of storage. The total plate count of two coated eggs was zero all over the storage time period. Three bacterial (Salmonella, E. coil and S. aureus) count included zero values from Week 1 to Week 6 of storage for all samples. Conclusions: Coating of eggs with pectin especially pectin included cinnamon hydrosol resulted in better shelf life of eggs during 6 weeks of storage.