Farhan Saeed
GC University Faisalabad
Pakistan
Title: Effect of edible coating techniques on quality attributes of desi & farmi eggs
Biography
Biography: Farhan Saeed
Abstract
The core objective of current research work is to compare the nutritional profile of desi and farmi eggs and also observe the effects of different edible coatings on eggs for extending their shelf life. For the purpose, desi and farmi were procured from different farms. In 1st phase, nutritional profile i.e., protein content, fat contact, ash content, moisture, mineral determination of both types of eggs were determined through their respective methods. Moreover, in 2nd phase, two edible coatings i.e., shellac and chitosan were applied on egg shells. After coating, eggs were stored on normal conditions (room temperature) for four weeks and again evaluated for nutritional profile. Coatings effectively extended the shelf life of eggs when stored at room temperature by preserving its quality characteristics. Chitosan and shellac coatings minimized the weight loss and preserved the albumin and yolk quality as well as egg shell color of eggs for at least 3 week longer than those observed for non-coated eggs. Conclusively, coating materials have potential use in delaying charges in the interior quality of eggs and maintaining their shelf life.