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  • Title: Effect of molecular weight, type of chitosan, and chitosan solution pH on the shelf-life and quality of coated eggs.
    Author: Kim SH, No HK, Prinyawiwatkul W.
    Journal: J Food Sci; 2007 Jan; 72(1):S044-8. PubMed ID: 17995896.
    Abstract:
    Effects of the molecular weight and type of chitosans and pH of chitosan solution on antibacterial activity against Salmonella enterica Enteritidis and on internal quality of chitosan-coated eggs were evaluated during 4 wk of storage at 25 degrees C. Two types of chitosans were studied: alpha-chitosans with 4 different molecular weights (Mw = 282, 440, 746, and 1110 kDa) and beta-chitosan (Mw = 577 kDa). The alpha-chitosan with 282 kDa exhibited stronger bactericidal effects than did other alpha- and beta-chitosans. The weight loss, Haugh unit, and yolk index values suggested that coating of eggs with alpha-chitosan with 282 kDa increased the shelf-life of eggs by almost 3 wk at 25 degrees C compared with noncoated eggs. The pH (4.5, 5.0, and 5.5) of the alpha-chitosan (282 kDa) solution did not affect the internal quality of chitosan-coated eggs. Therefore, coating of eggs with 282 kDa alpha-chitosan without pH adjustment (initial pH of 4.5) may offer a protective barrier against contamination of S. Enteritidis while simultaneously preserving the internal quality of eggs.
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