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Oliveira GDS, McManus C, Salgado CB, Pires PGDS, de Figueiredo Sousa HA, da Silva ER, Dos Santos VM. Antimicrobial Coating Based on Tahiti Lemon Essential Oil and Green Banana Flour to Preserve the Internal Quality of Quail Eggs. Animals (Basel) 2023; 13:2123. [PMID: 37443921 DOI: 10.3390/ani13132123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 06/15/2023] [Accepted: 06/21/2023] [Indexed: 07/15/2023] Open
Abstract
This study evaluated the microbiological and internal quality of quail eggs stored for 21 days at room temperature (29.53 ± 1.36 °C) after being coated with green banana flour and Tahiti lemon essential oil (GBF/TAH). One hundred and sixty-two quail eggs were equally distributed into three treatments: (1) uncoated eggs, (2) eggs coated with green banana flour (GBF), and (3) eggs coated with GBF/TAH. The Haugh unit (HU) of the eggs was significantly lower in the third week for uncoated eggs (70.94 ± 1.63, grade A) compared to eggs coated with GBF/TAH (81.47 ± 2.38, grade AA). On the 21st day of storage, the eggs coated with GBF/TAH had significantly lower total counts of aerobic mesophilic bacteria in the shell and egg contents compared to the other treatments. GBF/TAH coating is an effective blending approach to reduce the microbial load of the shell and egg contents and preserve the sensory and internal quality of the eggs.
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Affiliation(s)
| | - Concepta McManus
- Faculty of Agronomy and Veterinary Medicine, University of Brasília, Brasília 70910-900, Brazil
| | - Cristiane Batista Salgado
- Laboratory of Geosciences and Human Sciences, Federal Institute of Brasília-Campus Brasília, Brasília 70830-450, Brazil
| | | | | | - Edilsa Rosa da Silva
- Laboratory of Microbiology and Food, Federal Institute of Brasília-Campus Planaltina, Brasília 73380-900, Brazil
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Caner C, Coşkun BM, Yüceer M. Chitosan coatings and chitosan nanocomposite to enhancing storage stability of fresh egg during storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16642] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Cengiz Caner
- Department of Food Engineering Canakkale Onsekiz Mart University 017020‐Canakkale Turkey
| | - Bensu Medine Coşkun
- Department of Food Engineering Canakkale Onsekiz Mart University 017020‐Canakkale Turkey
| | - Muhammed Yüceer
- Department of Food Processing Canakkale Onsekiz Mart University 017020‐Canakkale Turkey
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Li Q, Wang K, Zheng J, Sun C, Ge C, Yang N, Xu G. Nanostructural basis for the gloss of chicken eggshells. Poult Sci 2020; 98:5446-5451. [PMID: 31222300 DOI: 10.3382/ps/pez329] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2019] [Accepted: 06/10/2019] [Indexed: 11/20/2022] Open
Abstract
The nanostructure greatly contributes to eggshell formation, the mechanical properties of eggshells, and mineral dissolution during incubation. In this study, to investigate the effect of the nanostructure on the gloss of eggs, the gloss and eggshell quality (cuticle coverage, color, and thickness) of 105 eggs were measured. According to the order of the gloss, the surface roughness of 30 high-gloss and 30 low-gloss eggs was compared. The gloss had no significant correlation with the eggshell color and thickness (P > 0.05) and a significant relationship with the cuticle coverage (r = 0.19, P < 0.01). The surface roughness significantly differed between the high- and low-gloss eggs (P < 0.001), and the gloss was negatively correlated with the surface roughness (r(high-group) = -0.61, r(low-group) = -0.56, P < 0.01). The shell gloss of 30 oiled eggs with mineral oil and 30 normal eggs from commercial brown-egg layers was also compared. The oil coating increased the eggshell gloss, but the roughness was unchanged. This is the first report to establish the contribution of nanostructure for the gloss of chicken eggshell. The surface roughness can be used as an indicator of the gloss, which could be helpful for selective breeding to improve the eggshell brightness. Our research also provides the foundation for further investigation of the effect of non-pigmentary contributors on the chicken eggshell appearance.
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Affiliation(s)
- Quanlin Li
- National Engineering Laboratory for Animal Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.,Key Laboratory of Animal Genetics, Breeding and Reproduction, MARA, Beijing 100193, China
| | - Kun Wang
- Yunnan Provincial Key Laboratory of Animal Nutrition and Feed, College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Jiangxia Zheng
- National Engineering Laboratory for Animal Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.,Key Laboratory of Animal Genetics, Breeding and Reproduction, MARA, Beijing 100193, China
| | - Congjiao Sun
- National Engineering Laboratory for Animal Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.,Key Laboratory of Animal Genetics, Breeding and Reproduction, MARA, Beijing 100193, China
| | - Changrong Ge
- Yunnan Provincial Key Laboratory of Animal Nutrition and Feed, College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Ning Yang
- National Engineering Laboratory for Animal Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.,Key Laboratory of Animal Genetics, Breeding and Reproduction, MARA, Beijing 100193, China
| | - Guiyun Xu
- National Engineering Laboratory for Animal Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.,Key Laboratory of Animal Genetics, Breeding and Reproduction, MARA, Beijing 100193, China
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Feddern V, Mazzuco H, Fonseca FN, de Lima GJMM. A review on biogenic amines in food and feed: toxicological aspects, impact on health and control measures. ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an18076] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Biogenic amines (BAs) represent a considerable toxicological risk in some food and feed products. They are formed under unhygienic conditions during storage and processing; therefore, an increase in the concentrations of those metabolites is related to putrefaction. Because BAs are thermostable, they remain in food and feed that have undergone heat treatment. There are several toxicological effects, especially caused by histamine, when high concentrations of BAs are ingested by humans, depending on the food itself and also on individual susceptibility and individual health status. The present paper reviews the main BAs in meat products, their use as spoilage indicators, the risk on human health and also the contamination of by-product meals. Furthermore, we highlight the state of art regarding impact of BAs on poultry, meat and eggs.
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De Leo R, Quartieri A, Haghighi H, Gigliano S, Bedin E, Pulvirenti A. Application of pectin‐alginate and pectin‐alginate‐laurolyl arginate ethyl coatings to eliminate
Salmonella enteritidis
cross contamination in egg shells. J Food Saf 2018. [DOI: 10.1111/jfs.12567] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Riccardo De Leo
- Department of Life SciencesUniversity of Modena and Reggio Emilia Reggio Emilia Italy
| | - Andrea Quartieri
- Department of Life SciencesUniversity of Modena and Reggio Emilia Reggio Emilia Italy
| | - Hossein Haghighi
- Department of Life SciencesUniversity of Modena and Reggio Emilia Reggio Emilia Italy
| | - Silvia Gigliano
- Department of Life SciencesUniversity of Modena and Reggio Emilia Reggio Emilia Italy
| | - Elisa Bedin
- Department of Life SciencesUniversity of Modena and Reggio Emilia Reggio Emilia Italy
| | - Andrea Pulvirenti
- Department of Life SciencesUniversity of Modena and Reggio Emilia Reggio Emilia Italy
- Interdepartmental Research Centre BIOGEST‐SITEIAUniversity of Modena and Reggio Emilia Reggio Emilia Italy
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Effects of Chitosan Coating Structure and Changes during Storage on Their Egg Preservation Performance. COATINGS 2018. [DOI: 10.3390/coatings8090317] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
To explore the influences of chitosan coating structure and structure changes during storage on egg preservation, eggs coated by chitosan solution for single time (CS1), two times (CS2), and three times (CS3) were prepared separately and stored with untreated eggs (CK1), eggs washed by water (CK2) and eggs treated by acetic acid solution (CK3) at 25 °C, 80% RH. The weight loss, Haugh unit, yolk index, albumen pH, eggshell morphologies and infrared (FTIR—Fourier Transform Infrared) spectra of all the samples were monitored. CS2 and CS3 presented the lowest weight loss, highest Haugh unit and yolk index, stabilized pH, and the highest thickness of chitosan coating layers (>2 μm) among all the groups, which extended egg shelf life for 20 days longer compared to CK1 and CK2. CS1 with very thin chitosan coating showed similar egg qualities with CK3, which are second only to CS2 and CS3. Furthermore, destructions were found on chitosan coatings during storage as revealed by the eggshell morphologies and FTIR spectra, which caused the quality deterioration of eggs. The results demonstrated that eggs with the thickest coating showed the best qualities during storage, while destructions on coating layers led to the quality drop of eggs.
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da Silva GR, Menezes LDM, Lanza IP, de Oliveira DD, Silva CA, Klein RWT, de Assis DCS, de Vasconcelos Cançado S. Evaluation of the alpha-amylase activity as an indicator of pasteurization efficiency and microbiological quality of liquid whole eggs. Poult Sci 2017; 96:3375-3381. [DOI: 10.3382/ps/pex108] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2017] [Accepted: 03/22/2017] [Indexed: 11/20/2022] Open
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de La Torre CAL, de La Torre CAL, Conte‐Junior CA, Conte‐Junior CA. Application of Chromatograpic Methods for Identification of Biogenic Amines in Foods of Animal Origin. Food Saf (Tokyo) 2016. [DOI: 10.1002/9781119160588.ch8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Xu L, Zhang H, Lv X, Chi Y, Wu Y, Shao H. Internal quality of coated eggs with soy protein isolate and montmorillonite: Effects of storage conditions. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1224896] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Lina Xu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xuepeng Lv
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yujie Chi
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yongqing Wu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Hua Shao
- College of Food Science, Northeast Agricultural University, Harbin, China
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Assis D, Menezes L, Lima A, Klein R, Heneine L, Ornellas C, Figueiredo T, Cançado S. Avaliação da qualidade interna de ovos de consumo pela pesquisa do teor de aminas bioativas. ARQ BRAS MED VET ZOO 2016. [DOI: 10.1590/1678-4162-7962] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Com o objetivo de avaliar a qualidade dos ovos de consumo pela pesquisa dos níveis de aminas bioativas, foram coletados, pelos serviços de inspeção oficiais, 224 amostras de ovos provenientes de cinco regiões distintas do estado de Minas Gerais, durante o período de um ano. As aminas biogênicas (putrescina, cadaverina, feniletilamina, histamina e tiramina) e as poliaminas (espermidina e espermina) foram pesquisadas por cromatografia líquida de alta eficiência e detecção ultravioleta (CLAE/UV) após derivação pré-coluna com cloreto de dansila. Os resultados demonstraram que a putrescina estava presente, em baixas concentrações, em todas as amostras de gema e de albúmen. As demais aminas também foram detectadas, porém em menor frequência, e a espermina somente foi encontrada em uma amostra de albúmen. Foi concluído que os ovos de consumo produzidos no estado de Minas Gerais não são uma fonte considerável de poliaminas, importantes para o crescimento e a proliferação celular, e os baixos teores de aminas biogênicas, formadas pela descarboxilação de aminoácidos por enzimas bacterianas, não representam riscos à saúde do consumidor, o que indica que o ovo apresenta boa qualidade, tomando por base o critério de aminas bioativas.
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Affiliation(s)
| | | | - A.L. Lima
- Universidade Federal de Minas Gerais, Brasil
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11
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HPLC–UV method validation for the identification and quantification of bioactive amines in commercial eggs. Talanta 2015; 142:240-5. [DOI: 10.1016/j.talanta.2015.04.056] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2015] [Revised: 04/17/2015] [Accepted: 04/18/2015] [Indexed: 11/17/2022]
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