The effect of coating and storage time on internal quality of quail eggs in room temperature 2- shellac

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1 The effect of coating and storage time on internal quality of quail eggs in room temperature 2- shellac Nadia N. A. Al-Hajo, Wisam S. Oleiwi, Shymaa N. Hadel, Abed-Rehman S. Ahmed & Safaa H. F. Dept. of Animal Resource- College of Agriculture/ University of Baghdad Basic Science Section- College of Agriculture / University of Baghdad, Iraq Abstract The functional properties of foods can be preserved when they are coated with edible films, especially when the moisture and the transport of O 2 and Co 2 are reduced. the objective of this work was to study the effect of coating quail eggs shellac and storage time (,7,14,21,28,35,42,49,56,63 and 7 days) in room temperature (4 C) on internal quality of quail eggs. In this research, 64 fresh quail eggs were used. The eggs were divided into 4 groups, ( the control, 1, 3 and 5 % off shellac respectively) The percentage of weight loss increased with long storage period, but it was decreased for coated eggs comparable with non-coated (T 1 ). The Haugh unit (HU ) decreased when the storage increased, and it was lower for coated eggs. Shellac had no effect on surface odor and overall acceptance of coated quail eggs during storage periods. These results suggested that shellac at 5% coating can be used to reduce changes in quail eggs during storage. تا ثير التغليف و فترة الخزن على النوعية الداخلية لبيض السمان عند الخزن بدرجة حرارة الغرفة 2 استعمال مادة الشيلاك (shellac) نادية نايف عبد الهجو وسام صلال عليوي شيماء نجم هدل عبد الرحمن سعد احمد و صفاء عامر قسم الثروة الحيوانية كلية الزراعة/ جامعة بغداد شعبة العلوم الا ساسية كلية الزراعة/ جامعة بغداد ا جريت التجربة في مختبر الكربوهيدرات الخلاصة التابع لقسم العلوم الاساسية بغداد - العراق (كجزء من متطلبات بحث التخرج لبعض من طلاب المرحلة الثالثة) معرفة تا ثير التغليف بمادة الشيلاك كلية الزراعة جامعة وتهدف التجربة ا لى ( و فترة الخزن على النوعية الداخلية لبيض السمان عند shellac) الخزن بدرجة حرارة الغرفة 4) م ( في فصل الصيف على فترات صفر يوم حيث بالامكان المحافظة على النوعية الداخلية للبيض عندما يغلف با نواع من الا غلفة الما كولة ا ذ تعمل الا غلفة على تقليل فقد كمية الرطوبة و الا وكسجين و ثاني اوكسيد الكاربون من 64 البيضة. حيث تم تقسيم بيضة طازجة من بيض السمان الى اربعة مجموعات متساوية: المجموعة 1

2 الا ولى لمعاملة المقارنة و المجاميع الثانية و الثالثة و الرابعة للمعاملات 1 و 3 و 5 % من مادة الشيلاك على 2 التوالى. الهو لوحظ من النتاي ج : ازدياد نسبة الفقدان بالوزن للزلال بزيادة فترة الخزن. وقد انخفضت ا يضا وحدة بزيادة فترة خزن البيض بصورة معنوية(.5 >P) لمعاملة المقارنة وقد كان الانخفاض اقل (Hu) للبيض المغلف ولم يلاحظ هنالك تا ثير للتغليف بمادة الشيلاك على بعض الصفات الحسية نكهة السطح و درجة التقبل للبيض المغلف خلال فترة الخزن. يستنتج من البحث ا مكانية استخدام مادة الشيلاك بنسبة %5 خلال فترة الخزن بدرجة حرارة الغرفة (4 لتقليل التغييرات بنوعية بيض السمان. م ( Introduction Eggs have been classified as nature's original function of food (1). In the last years, it has been observed in the poultry breeding that the quails were benefited as much as hens both for their meat and eggs, therefore, commercial quail breeding have became widespread (2). In Iraq, especially in the recent years, the increasing number of quail breeding activates and led to examine some issues such as internal and external quality traits of the quail eggs and their storage time. Eggs have long been consumed in a daily diet throughout the world,being a rich source of high- quality protein and other nutrients (3).Grading of eggs is based on weight and quality factors of the shell and internal portions such as egg,albumin,yolk,air cell, and possible abnormalities (4). Several problems are encountered during storage of eggs, including weight loss, interior quality deterioration. The movement of carbon dioxide and moisture through the shell governs changes in albumen and yolk and weight loss of eggs (5). In the egg processing enterprises, the weight of egg shell, albumen and the yolk that form the egg as well as their rates affect the amount and price of the product (6). ),thus it is important to protect the egg shells against moisture loss. Considerable attention has been given to development of coating materials for preservation of eggs, including polysaccharides, proteins or lipids, alon or a combination (7;8;9). Early studies examined chicken eggs coated with Zein based, egg albumen, soybean protein isolate, wheat gluten and mineral oil and a crylonitril (1) and whey protein concentrate (11) and Black seed oil and Gelatin (12). Considering two new egg storage alternatives are essential to maintain the internal quality of egg coated with shellac and evaluate the application of this type means of preserving the desirable qualities of this product. The objective of this work was to study the application of shellac coating fresh quail eggs on weight loss, internal quality like as Haugh units and albumen ph, sensory evaluation during weekly for 7 days of storage in room temperature (4 C). Materials and methods For preparation of shellac for coated the quail eggs : Shellac (natural resin secreted by the female lac bug to form a cocoon on trees in the forests of India and Thailand) was obtained from the local market. 1, 3 and 5 % of liquid shellac concentration were prepared by dissolving 1, 3 and 5 grams of shellac flaxes in a limited quantity of absolute alcohol and transferred to 1 ml

3 volumetric flask (the volume was completed to the mark by absolute alcohol) stirring and stay for 24 hours before use.the fresh eggs were obtained by the assistance of Research Center, State board of Agriculture Research, Baghdad, Iraq.. 64 of pre weighed eggs were used in the study, 16 eggs for each treatment ( three concentration of shellac liquid plus control ). The eggs were dipping in shellac liquid of 1, 3 and 5 % concentration and immediately drying by exposed to air fan. The control and treated eggs were storage for periods of,7,14,21,28,35,42,49,56,63 and 7 days at 4 C. 1 eggs of each treatment at the end of each period were examined for weight losing, the heights of albumin. The eggs were selected, from each group, and separated from the rest of the group for Haugh unit and albumen ph determination, eggs were sanitized with a 1% sodium hypochlorite solution for 3s (13). Egg weight loss (%) of whole eggs during storage was calculated as : (Initial egg weight (g) egg weight after storage (g)) / Initial egg weight (g) X1 Egg internal quality measured with a high precision micrometer that determines albumen height uses the Haugh unit formula (14) as follows: Hu= 1 Log (H 1.7 w ) Where: Hu= Haugh units; H= thick egg white height (mm); w= egg weight (g) using calculator program (15). The eggs were broken on table with a glass coer in order to measure the albumen height (16). Sensory discrimination :The group of consumers was asked to evaluate control ( non coated )and freshly coated eggs for acceptability of surface odor and overall acceptability using a 9 point hedonic scale ( 1= dislike extremely and 9 = like extremely ) (17) Statistical analysis: The data were analyzed using Complete Randomized Design. the calculation was preformed by the SAS package programmers (18). LSD test was used to determine significant differences Results and discussion The percentage of egg weight loss was affected by shellac coated and by storage time ( Table 1 ). The egg weight loss increased (P<.5) with increasing storage periods, up to 5.43% in 42 days in control treatment but it was 54.41% in 5% shellac in 7 days, and that s showed the activity of shellac coated (5%) to preserve the eggs. Tilki and Saatci (19) noticed that egg weight loss increased with the increasing of days of storage ( to 3 days ). Wong, et al., (11) measured a 4.2, 6.5 and 9.2% weight loss in egg coated with wheat gluten, soybean protein isolated and minerd oil respectively after 28 days of storage. Alleoni and Antunes (13) noticed that the weight loss was decreased when coated eggs with whey protein concentrate for 3, 7, 1, 14, 21 and 28 days at 25 C., and AL-Hajo et al., (12) noticed too that the weight loss was decreased after coated eggs with Black seed oil for 1,2 and 3 days at 4 C. 3

4 Table (1) The effect of coating and storage days on weight loss (%) in quail eggs Storage Treatments (coated) day Control 1 % 3 % 5 % LSD value ns LSD value (P<.5), ns: non-significant. The Haugh unit is an expression relating eggs weight and high of the thick albumen, and used for measurement of the albumin quality. The higher HU value, the better the albumen quality of the eggs (4) Table (2) showed a decreased in egg internal quality of Hu in both non-coated (control) and coated eggs. The variation of in Hu in coated quail eggs ( 5% shellac ) ranged from to in 7 days storage, while the non-coated eggs was raged from to 4.93 in 42 days storage.tilki and Saatci (19) notice that Haugh unit decreased with increasing days of storage ( to 3 days ).Excellent quality eggs, according to the North American standard, present a Hu value of 72 (2.,1) obtained 6 Hu for eggs coated with mineral oil and stored at refrigeration temperature, during storage period. Table (2) The effect of coating and storage days on HU of quail egg coated with shellac Storage Treatments (coated) day Control 1 % 3 % 5 % LSD value ns ns LSD value (P<.5), ns: non-significant. Sensory discrimination demonstration in figure (1 and 2 ), shows in this study also that shellac coating on eggs was not detectable by consumer and that no difference in acceptability among non-coated.although consumers could differentiate 4

5 the surface odor of eggs coated with 1, 3 and 5 % shellac from the non storage control eggs ( Figure 1 and 2), they preferred them similarly with the acceptability score of all coated eggs and they were not significantly different from treatment (3 and 5)%.The beneficial aspects of shellac coated eggs, as demonstrated in this study, clearly warrant scale up trials under the large production volume typical of commercial conditions. Figure(1):Surface odor in quail eggs without and with coating as a function of storage time (Day). Surface odor % 3% 5% Storage time Figure(2): Overall acceptability in quail eggs without and with coating as a function of storage time (Day) Overall acceptability Storage time % 3% 5% Finally, it could be concluded that these results suggest that shellac coatings can be used (5%) to reduce changes in eggs during storage up to 7 days in room temperature (4 C). References 1- Hasler, C.M., 2. The changing face of functional food. J.Amer. Col.Nutr., 19: Altinel, A.; A. Gunes; H. Kirmizibayrak ; T. Corekci and S. C. Bilal, Japan bidirinlarinda ( Coturnix coturnix Japonica) yumurta kalitesi ve 5

6 ozellikleri uzerinde arastirmalor. Istanbul Univ., Vet, Fak. Derg., 22: Cook, F. and G.M. Briggs, The nutritive value of eggs. In: stadelman W.J. 4- Stadelman, W.J, 1986a. Quality identification of shell eggs. In : Stadelman W.J. Cotterill, OI. Editors. Egg Science and Technology. Wesport, Conn, AVI Publishing. P: Stadelman, W.J., 1986b. The preservation of quality in shell eggs. Stadelman W.J. Cotterill, OI. Egg Science and technology. Wesport Conn, AVI Publishing. P Altan, O.; I. Dguz and Y. Akbas, Effect of selection for high body weight and age of hen on egg characteristics in Japanese quail (coturnix coturnix Japaonica). Turk. J. Vet. Anim.Sci.,22: Herald, H.; R.Gnanasambandam; BH. McMgune and KA. Hachmeister Degrad able wheat gluten films preparation, properties and applications. J. Food Sci. 6 : Cho, JM.; Sk. Park ; YS.Lee and C. Rhee., 22. Effect of soy protein isolate coating on egg breakage and quality of eggs during storage. Food Sci. Biotechnol. 11: Xie, I.; NS. Hettiarachehy; JU. Meullenet ; J. Wang and ME. Janes, 22. Edible film coating to minimize egg shell breakage and Reduce post wash bacterial contamination measured by dye penetration in egg. J. Food Sci. 67 : Li, L.Y.; C.C. Lai and S.G. Giilbert, Keeping quality of packaed in acryonitrile pouches. J. Processing and Preservation p: Wong, Y.C.; T.J. Herald and K.A. Hachmeister, Evaluation of mechanical and barrier properties coating on shell eggs. Poultry Sci., 75: AL-Hajo, N. N. ; H.A. Al-Mashdany ; M.F. Al-Baghdadi and H. A. Al-Fayadh, 29. The effect of coating material and storage time on time on internal quality of chicken and quail eggs under refrigerated storage. 1- Black seed oil. J. Biol. Chem. Environ. Sci., Vol.4(4) : Alleoni, A.C. and A.J. Atunes, 24. Internal quality of eggs coated with whey protein concentrate. Sci. Agric.(Piracicaba, Braz) Vol.61 no.3 Piraciacaba. 14- Haugh, R.R., The Haugh unit for measuring egg quality. United States Egg Poultry Magazine, p: Roush, W.B., Calculator program for Haugh unite calculation. Poultry Sci., 6 : Tyler, c., Shell strength. Its measurement and its relationship to other factors. Brit. Poult. Sci., 2: Prinyawiwatkul, W.; KH. McWatters; L.R. Beuchat and R.D. Phillips Optimizing acceptability of chicken nugget containing fermente cowpea and peanut flour., J. Food Sci., 62: SAS. 21. SAS/ State users Guide. SAS. Inst., IMC. Gart NC. U.S.A. 19- Tilki, M. and M. Saatci, 24. Effect of storage time on external and internal characteristics in partridge (Alectrois Graeca) eggs. Review Med. Vet., 155, (11) : Morais, C.F.; E.J. Campos and T.J. Silva, Qualidade interna de ovos comercializados em difer. Supermercados na cidade de Uberlandia.Arquive Brasileiro de Medicina Veterinaria Zoot (cited by Alleoni and Antunes). 6