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Preparation of shrimp shells chitosan and use it in extending eggs shelf life | ||
| Jornal of Biotechnology Research Center | ||
| Article 1, Volume 4, Issue 2, 2010, Pages 68-77 | ||
| Authors | ||
| Dhuha D.Salman; Inas M. Al-aubadi | ||
| Abstract | ||
| This study aimed to examine the performance of chitosan prepared from chitin. By treating the shrimp shells with 3.5% sodium hydroxide then with 1 N hydrochloric acid. The chitin produced was used to prepare two types of chitosan by treating it with concentrated solution of sodium hydroxide 50% with heating at 100c°for 4 hr. (type A) and 20 hr. (type B). The molecular weights of samples A and B as determined by viscometer were 1155 and 720 KDa. The performance of the two chitosans was examined in preserving eggs quality and extending its shelf life after coating them with 2%of chitosan and keep it at 25C°for 4 week. The results indicate that both samples showed better performance than control (non-coated eggs and eggs coated with 1% acetic acid) as A and B contributed in preserving albumen and yolk quality, whereas, Hough Unit of coating sample decreased from 100 (in the 1st day) to (76.3, 76.8), respectively after 4 wk of storage while the control (non coated eggs and 1% acetic acid coated eggs) was (68.2, 67.9), respectively. The yolk index decreased from 0.6 (in 1st day) to 0.27 and 0.28 for eggs coated with chitosan A and B, respectively and to 0.21 and 0.22 for none coated and 1% acetic acid coated eggs respectively after 4 week of storage. A and B coated samples contributed in decreasing the albumen pH increasing which increased from 7.9 ( in the first day) to 10.4 and 10.8, respectively as compared to 11 for the control. B sample was the best compared to A sample and control in preventing decreasing weight losses which were (5.51, 6.12, 6.33, 7.69) %, respectively. Therefore A and B coated eggs showed high activity to improve the internal quality of eggs and to extend its storage period. | ||
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