Effect Of Chitosan And Vanillin Coating On Quality, Chemical, And Microbial Characteristics Of Eggs Under Ambient And Refrigerated Storage Conditions

Poultry egg preservation is a burning issue in poultry business although it is a problem that is not well addressed in areas which lack cold storage facilities. Natural coating materials promise good alternatives to the traditional preservation techniques. The current research determined the impact of the chitosan and vanillin coating on the physical, chemical, and microbiological quality of the chicken eggs stored at ambient (25±2°C) and refrigerated (4±1°C) temperatures. 540 freshly laid eggs were randomly allocated into 2×3×4 factorial design in a completely randomized allocation. The treatments were two storage temperatures (ambient and refrigerated), three types coating (uncoated control, 1.5% chitosan and 0.5% vanillin), and four storage times (0, 10, 20, and 30 days). Measured parameters were weight loss, Haugh unit, shell strength, yolk index, pH, protein content, lipid oxidation, total bacterial count, coliform count and yeast and mold count. Chitosan coating had a significant effect on weight loss (P