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Effect of chitosan combined coating on chicken and quail eggs for controlling Escherichia coli and Salmonella enteritidis

Year 2019, Volume: 2 Issue: 6, 170 - 178, 31.12.2019

Abstract

The chitosan coating materials were prepared with different organic acids (acetic acid, lactic acid, and propionic acid) and phenolic compounds (gallic acid and caffeic acid). Quail and chicken eggs were covered with these combined coating materials. Coated and uncoated samples were contaminated with Escherichia coli and Salmonella enteritidis. The coating process inhibited the microorganisms and provided a safer environment. Chitosan - Lactic acid-Gallic acid and Chitosan-Lactic acid-Caffeic acid coating material was found potentially usable in the preservation of chicken eggs and quail eggs freshness.

References

  • Anonymous,2019.https://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm2006949.htm (Date of access:10.02.2019)
Year 2019, Volume: 2 Issue: 6, 170 - 178, 31.12.2019

Abstract

References

  • Anonymous,2019.https://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm2006949.htm (Date of access:10.02.2019)
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Details

Primary Language English
Subjects Food Engineering
Journal Section Food Health and Technology Innovations
Authors

Esin Derelioğlu This is me 0000-0002-8014-3604

Özlem Turgay 0000-0003-2286-833X

Publication Date December 31, 2019
Published in Issue Year 2019 Volume: 2 Issue: 6

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