Email this article RESEARCH ON EFFECTS OF LOW MOLECULAR WEIGHT CHITOSAN MIXED WITH NANO SILVER PARTICLES FILM COATING ONTO CHICKEN EGGS STORAGE
About this article
Received: 06/11/19 Revised: 16/01/20 Published: 20/01/20Authors
1. Le My Hanh
, TNU - University of Agriculture and Forestry2. Vu Thi Thuy Dung, TNU - University of Agriculture and Forestry
3. Le Mai Huong, TNU - University of Agriculture and Forestry
4. Nguyen Thi Mai Lien, TNU - University of Agriculture and Forestry
5. Pham Thi Phuong, TNU - University of Agriculture and Forestry
6. Luong Hung Tien, TNU - University of Agriculture and Forestry
Abstract
The aims of this study are evaluating effects of coating materials, low molecular weight chitosan mixed with nano silver particles to quality and shelf-life time of chicken eggs. Eggs – experiments material was collected within 24 hours after the hens layed. Sizes, colors, shape … etc were collected evenly, without any physicals injury. Eggs was coated by the mixture of chitosan with molecular weight 10 - 20 kDa, range of concentration from 1% to 2% mixed with nano silver particles, sizes of diameter 20 - 50 nm. Experimental samples were storage at room temperature (28 - 30oC). The qualities of chicken eggs were evaluated by indicators: weight loss, dissolve protein, pH albumin during storage time. Results showed that after 30 days storage, chicken eggs, which were coated by chitosan at concentration 1.5% mixed with silver nano particles 1.5 ppm, have highest quality inwhich indicators: lowest weight loss ratio, highest dissolve protein concentration, and has no change about pH albumin value.
Keywords
Full Text:
PDF (Tiếng Việt)References
[1]. S. D. Bhale, H. K. No, W. Prinyawiwatkul, A. J. Farr, K. Nadarajah, and S. P. Meyers, “Chitosan Coating Improves Shelf Life of Eggs,” Journal of food science, 68(7), pp. 2378-2383, 2003.
[2]. X. D. Liu, A. Jang, D. H. Kim, B. D. Lee, M. Lee and C. Jo, “Effect of combination of chitosan coating and irradiation on physicochemical and functional properties of chicken egg during room - temperature storage,” Radiation Physics and Chemistry, (78), pp. 589-591, 2009.
[3]. T. L. Tran and T. L. Le, “Study on using mixture chitosan coatings for improving shelf life of fresh eggs”, Journal of Science - Fishery Technology, (01), pp. 3-11, 2007.
[4]. E. Maher, N. Hala and M. Rania, “Chitosan based nanofibers, review,” Materials Science and Engineering, (32), pp. 1711-1726, 2012.
[5]. R. C. Goy, D. Britto and O. B. G. Assis, “A Review of the Antimicrobial Activity of Chitosan,” Polímeros: Ciência e Tecnologia, 19(3), pp. 241-247, 2009.
[6]. H. S. Lee and M. O. Mahony, “Sensory Evalution And Marketing: Measurement Of A Comsumer Concept,” Food Quality and Preference, 16, pp. 227-235, 2005.
[7]. C. Caner, “The Effect Of Edible Eggshell Coatings On Egg Quality And Consumer Perception,” Journal of the Science of Food and Agriculture, 85(11), pp. 1897-1902, 2005.
[8]. T. K. Le, “Determining the minimum inhibitory concentration of Nano silver on pathogenic bacteria by microplates technique,” Journal of preventive medicine, 25(3), pp. 163, 2015.
[9]. V. H. Tran, X. M. Nguyen, T. K. O. Vuong, T. M. H. Le, and D. L. Tran, “Study on synthesis and antibacterial activity of silver nanopacticle containing solution using chitosan as reducing/ stabilizing reagent,” Journal of Science and – Technology, 49(6), pp. 101-106, 2011.
[10]. H. T. Luong, V. T. Nong, X. B. Ngo, and P. H. Ho, “Study on mold resistance of chitosan - nano silver preparation,” Journal of Science & Technology, Journal of Agriculture - Biology - Medicine, 158(13), pp. 37-41, 2016.
[11]. H. T. Luong, T. H. Tran, D. H. Nguyen, T. P. Pham, X. B. Ngo, and P. H. Ho, “Research to determine the concentration of chitosan and nano silver preparations suitable for preserving Diem grapefruit,” Journal of Agriculture and Rural Development, Topic Sustainable Agricultural Development in the Northern midland and mountainous region, pp. 28-33, 2018.
[12]. T. L. Nguyen, and T. N. Hinh, “A research into the effect of chitosan coating on physicochemical propreties of chicken egg,” Journal of Science and Technology, (5), pp. 81-86, 2009.
[13]. V. M. Nguyen, Practicing Biochemistry. Science and Technics Publishing House, 2001.
Refbacks
- There are currently no refbacks.