Enhancing Egg Shelf Life and Safety: A Comparative Study of Chitosan and Arabic Gum Coatings under Ambient and Refrigerated Storage | ||
| Egyptian Journal of Veterinary Sciences | ||
| Article 29, Volume 56, Issue 10, October 2025, Pages 2627-2642 PDF (669.38 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejvs.2025.398387.2928 | ||
| Authors | ||
| Hanan Ghanayem1; amal elbanna2; Mohammed Ahmed Maher3; Gamilat A. Elsaid4; Eman Elsayed Elkhawaga5; Arwa Nassar6; Fadel Abdel-fattah Mohammed7; Maha, S. Abd-Elhafeez* 8 | ||
| 1Food Hygiene Department, Animal Health Research Institute, Tanta Branch, ARC, Egypt | ||
| 2researcher in animal health institue | ||
| 3References Laboratory for Veterinary Quality Control on Poultry Production, Animal Health Research Institute, ARC, Doki-Giza, Egypt. | ||
| 4Department of food Hygiene , Animal Health Research Institute (AHRI) Mansoura Branch , Agriculture Research Center (ARC), Egypt | ||
| 5Animal Health Research Institute, department of Food Hygiene, Mansoura Branch | ||
| 6AHRI, ARC, Egypt | ||
| 7Food hygiene Department, Animal Health Research Institute (AHRI) Sohag Branch , Agriculture Research Center (ARC), Egypt. | ||
| 8Chemistry, Toxicology and Feed Deficiency Department, Animal Health Research Institute (AHRI), Agriculture Research Center (ARC), Giza 12619, Egypt. | ||
| Abstract | ||
| Fresh hen eggs are highly nutritious but can spoil quickly due to the porous and fragile nature of their shells. This study evaluated the impact of edible coatings and storage temperature on the quality and microbial stability of table eggs over five weeks. Eggs were coated with chitosan or Arabic gum, dried, and stored either at room temperature, RT (25 ± 1 °C), or under refrigeration (4 ± 1 °C). Weekly assessments included microbiological counts, weight loss, yolk index, Haugh unit, and biogenic amines. Results indicated that uncoated eggs stored at room temperature exhibited the highest microbial loads, weight loss, and spoilage indicators. Chitosan coatings significantly inhibited bacterial growth and biogenic amine formation more effectively than Arabic gum. Refrigerated, chitosan-coated eggs displayed superior preservation, with the lowest total and thermoduric bacterial counts (3.79 and 2.69 log₁₀ cfu/g, respectively), minimal weight loss (1.40 ± 0.4%), and retained yolk and albumen quality. Biogenic amines, including tyramine, putrescine, and cadaverine, were lowest in this group, supporting the effectiveness of combined chitosan coating and cold storage in maintaining egg freshness and safety. | ||
| Keywords | ||
| Table eggs; Edible coating; Chitosan; Arabic gum; Shelf life; Haugh unit; Biogenic amine | ||
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