大米、大豆和乳清蛋白涂层作为载体延长鸡蛋的保质期

IF 0.8 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Acta Alimentaria Pub Date : 2022-11-30 DOI:10.1556/066.2022.00180

P. Pires, C. Bavaresco, G. Oliveira, C. McManus, V. Machado dos Santos, I. Andretta

{"title":"大米、大豆和乳清蛋白涂层作为载体延长鸡蛋的保质期","authors":"P. Pires, C. Bavaresco, G. Oliveira, C. McManus, V. Machado dos Santos, I. Andretta","doi":"10.1556/066.2022.00180","DOIUrl":null,"url":null,"abstract":"This study aimed to compare and evaluate the effects of different protein coatings on maintaining the quality of eggs stored for six weeks at 20 °C. 308 brown table eggs from ISA Brown hens were used for four treatments: uncoated eggs, coated with rice protein concentrate – RPC, soy protein concentrate – SPC, and whey protein concentrate – WPC. Eggs started with Haugh Units (HU) of 82.01 and reduced in proportions of 28.75% (control), 12.82% (RPC), 12.90% (SPC), and 10.54% (WPC) on the last day of storage. Coated eggs showed smaller reductions (P < 0.0001) in this response. Protein coatings can effectively maintain the quality of eggs stored for six weeks at 20 °C. However, the WPC coating maintained the highest egg rate and the best yolk index for eggs stored for six weeks at 20 °C.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":0.8000,"publicationDate":"2022-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":"{\"title\":\"Rice, soy, and whey protein coatings as carriers to extend egg shelf life\",\"authors\":\"P. Pires, C. Bavaresco, G. Oliveira, C. McManus, V. Machado dos Santos, I. Andretta\",\"doi\":\"10.1556/066.2022.00180\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This study aimed to compare and evaluate the effects of different protein coatings on maintaining the quality of eggs stored for six weeks at 20 °C. 308 brown table eggs from ISA Brown hens were used for four treatments: uncoated eggs, coated with rice protein concentrate – RPC, soy protein concentrate – SPC, and whey protein concentrate – WPC. Eggs started with Haugh Units (HU) of 82.01 and reduced in proportions of 28.75% (control), 12.82% (RPC), 12.90% (SPC), and 10.54% (WPC) on the last day of storage. Coated eggs showed smaller reductions (P < 0.0001) in this response. Protein coatings can effectively maintain the quality of eggs stored for six weeks at 20 °C. However, the WPC coating maintained the highest egg rate and the best yolk index for eggs stored for six weeks at 20 °C.\",\"PeriodicalId\":6908,\"journal\":{\"name\":\"Acta Alimentaria\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":0.8000,\"publicationDate\":\"2022-11-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"4\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Acta Alimentaria\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1556/066.2022.00180\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Acta Alimentaria","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1556/066.2022.00180","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 4

摘要

本研究旨在比较和评估不同蛋白质涂层对20℃保存6周鸡蛋质量的影响 °C。来自ISA brown母鸡的308个棕色餐桌鸡蛋被用于四种处理：未涂覆的鸡蛋，涂覆有大米浓缩蛋白RPC、大豆浓缩蛋白SPC和乳清浓缩蛋白WPC。鸡蛋从82.01的Haugh单位（HU）开始，在储存的最后一天以28.75%（对照）、12.82%（RPC）、12.90%（SPC）和10.54%（WPC）的比例减少。包衣鸡蛋在这种反应中显示出较小的减少（P＜0.0001）。蛋白质涂层可以有效地保持鸡蛋在20℃储存六周的质量 °C。然而，对于储存六周的鸡蛋来说，WPC涂层保持了最高的鸡蛋率和最好的蛋黄指数，即20 °C。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Rice, soy, and whey protein coatings as carriers to extend egg shelf life

This study aimed to compare and evaluate the effects of different protein coatings on maintaining the quality of eggs stored for six weeks at 20 °C. 308 brown table eggs from ISA Brown hens were used for four treatments: uncoated eggs, coated with rice protein concentrate – RPC, soy protein concentrate – SPC, and whey protein concentrate – WPC. Eggs started with Haugh Units (HU) of 82.01 and reduced in proportions of 28.75% (control), 12.82% (RPC), 12.90% (SPC), and 10.54% (WPC) on the last day of storage. Coated eggs showed smaller reductions (P < 0.0001) in this response. Protein coatings can effectively maintain the quality of eggs stored for six weeks at 20 °C. However, the WPC coating maintained the highest egg rate and the best yolk index for eggs stored for six weeks at 20 °C.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Acta Alimentaria 农林科学-食品科技

CiteScore

1.80

自引率

0.00%

发文量

审稿时长

18-36 weeks

期刊介绍： Acta Alimentaria publishes original papers and reviews on food science (physics, physical chemistry, chemistry, analysis, biology, microbiology, enzymology, engineering, instrumentation, automation and economics of foods, food production and food technology, food quality, post-harvest treatments, food safety and nutrition).