Effects of Prestorage Application of Gum Arabic Coating on the Quality of Table Eggs During Storage

Turkish

Th e aim of this study was to investigate the eff ect of gum arabic coating on the quality characteristics of table eggs during 28 days of storage at 4C and 25C. Treatments were compared in a 2 x 4 factorial design with two diff erent storage temperatures (4C and 25C) and five prestorage coating applications (control, 1% gum arabic (G1), 5% gum arabic (G5), and 10% gum arabic (G10) solution). Egg quality characteristics that were measured included weight loss, specific gravity, shell strength, Haugh unit, yolk index, and albumen pH. Th e eggs coated with 10% gum arabic solution had the lowest egg weight loss (2.71%), and albumen pH (9.18), and the highest egg specific gravity (1.057 g/cm3) at the end of storage (P<0.05). During the storage period, there were no significant diff erences between gum arabic coated and control eggs for shell strength, Haugh unit or yolk index. Eggs stored at 4C for 28 days had a lower weight loss (1.86 %) and albumen pH (9.15), and higher egg specific gravity (1.068 g/cm 3 ), Haugh unit (69.96) and yolk index (0.41) than eggs stored at 25C. Th e results suggest that applying a 10% gum arabic coating to eggs before they are stored might be a simple and eff ective way to keep them fresh.