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A combined approach using slightly acidic electrolyzed water spraying and chitosan and pectin coating on the quality of the egg cuticle, prevention of bacterial invasion, and extension of shelf life of eggs during storage

Xingyun Yuan, Yanjiao Li, Qingnan Mo, Beibei Zhang, Dengqun Shu, Lina Sun, Hongkuan Yang, Xiangwen Xie, Yao Liu, Yitian Zang

2022Food Chemistry27 citationsDOI

Topics & Concepts

PectinShelf lifeChitosanCoatingHaugh unitYolkChemistryHuman decontaminationFood scienceCuticle (hair)ChitinMicrobiologyBiologyBiochemistryWaste managementBody weightOrganic chemistryFeed conversion ratioGeneticsEngineeringEndocrinologyListeria monocytogenes in Food SafetyMeat and Animal Product QualityMicrobial Inactivation Methods
A combined approach using slightly acidic electrolyzed water spraying and chitosan and pectin coating on the quality of the egg cuticle, prevention of bacterial invasion, and extension of shelf life of eggs during storage | Litcius