تاثیر پوشش‌دهی فعال با کربوکسی متیل سلولز و کتیرا حاوی عصاره میخک بر برخی ویژگی‌های کیفی تخم مرغ در طول دوره نگهداری
محورهای موضوعی : میکروبیولوژی مواد غذاییرها رودشتیان 1 , شاهرخ شعبانی 2 , غلامحسن اسدی 3
1 - دانشجوی کارشناسی ارشد مهندسی صنایع غذایی، دانشکده علوم کشاورزی و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 - مربی گروه تخصصی صنایع غذایی، دانشکده علوم کشاورزی و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
3 - استادیار گروه تخصصی صنایع غذایی، دانشکده علوم کشاورزی و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
کلید واژه: اثر ضد میکروبی عصاره میخک, شاخص‌های هاو و زرده, کربوکسی متیل سلولز, کتیرا, ماندگاری در محیط, مقاومت پوسته,
چکیده مقاله :
مقدمه: در میان مواد غذایی تخم‌مرغ به علت داشتن میزان پروتئین بالا، اسیدهای آمینه ضروری و ویتامین‌های محلول در چربی از اهمیت ویژه‌ای برخوردار است. در تخم‌مرغ مقداری آب و گاز دی‌اکسید کربن وجود دارد که موجب حفظ کیفیت و تازگی تخم‌مرغ می‌شوند. این دو طی دوره نگهداری تخم‌مرغ، از منافذ موجود در پوسته خارج شده، به این ترتیب کیفیت تخم‌مرغ اُفت می‌کند. یکی از روش‌های کاهش میزان خروج این دو جز، مسدود کردن منافذ موجود در پوسته با پوشش‌های بیوپلیمری مقاوم به رطوبت است. مواد و روش ها: در این پژوهش، تاثیر پوشش دهی با بیوپلیمر کربوکسی متیل سلولز به همراه کتیرا حاوی عصاره میخک، بر روی ویژگی‌های داخلی (درصد کاهش وزن، pH و شاخص های هاو و زرده) و مقاومت پوسته تخم مرغ در دمای 25 درجه سلسیوس در طی 30 روز نگهداری مورد بررسی قرار گرفت. یافته ها: بررسی نتایج از نظر ویژگی های داخلی نشان دهنده وجود اختلاف معنی داری (05/0p <) بین تیمارهای تحت بررسی با نمونه شاهد بود و بهترین غلظت جهت تولید مناسب ترین فرمولاسیون بر اساس کمینه سازی درصد کاهش وزن، شاخص هاو و شاخص زرده، pH آلبومین غلظت 5/1 درصد کربوکسی متیل سلولز، 5/1 درصد کتیرا و 10 درصد عصاره میخک تعیین گردید. نتیجه گیری: نتایج بیانگر این بود که پوشش دهی تاثیر شایانی بر حفظ کیفیت داخلی و افزایش مقاومت پوسته تخم مرغ داشت و ماندگاری را در دمای اتاق بین سه تا چهار هفته افزایش داد.
Introduction: Among foods, egg is noticeable due to its high content of proteins, essential amino acids and fat soluble vitamins. The presence of low amount of water and carbon dioxide inside the shell have direct effect in the freshness and quality of the egg. These two elements may fade away during storage and therefore the quality may be diminished as the result. A novel method for preventing this phenomenon is the coating of relevant channels by biopolymeric materials. In this study, the effect of coating with CMC biopolymer reinforced with tragacanth containing clove ethanolic extract during storage were evaluated. Materials and Methods: The qualitative factors studied were percentage, weight loss, Haugh unit, yolk index, albumin pH, shell resistancy in 30 days of room temperature. Results: The results that were counted out in triplicate orders indicated that 1.5% CMC, 1.5% tragacanth, 10% clove extract concentrations exhibited the best results. conclusion: It might be concluded that coating as mentioned earlier had a positive effect and meaningful difference with the uncoated samples improved and extended the storage shelf life of eggs at room temperature.
Adams, M. R. & Moss, M. Q. (1997). Food Microboilogy, Royal Society of Chemistry.
Agaoglu, S., Dostbil, N. & Alemdar, S. (2006). Antimicrobial activity of some spices used in the meat industry. Bulletin of Veterinary Institute Pulawy, 51, 53-57.
Arora, D. S. & Kaur, J. (1999). Antimicrobial activity of spices. International Journal of Antimicrobial Agents, 12, 257- 262.
Babapour Taher, A. (2011). Modification of the properties of discounted acceptable oral films on the basis of vegetable gums. Master’s thesis in Chemical Engineering in Food Industry, Faculty of Food Science and Technology, Islamic Azad University, Science and Research Branch.
Bhale, S., No, H. K., Prinyawiwatkul, W., Farr, A. J., Nadarajah, K. & Meyers, S. P. (2003). Chitosan coating improves shelf life of eggs. Journal of Food Science, 68(7), 2378–2383.
Burt, S. (2004). Essential oils: their antibacterial properties and potential appliations in foods — a review. International Journal of Food Microbiology, 94, 223–253.
Caner, C. (2005). The effect of edible eggshell coatings on egg quality and consumer perception. Journal of the Science of Food and Agriculture, 85, 1897–1902.
Caner, C. & Cansiz, O. (2008). Chitosan coating minimises eggshell breakage and improves egg quality. Journal of the Science of Food and Agriculture, 88, 56–61.
Caner, C. &Yuceer, M. (2015). Efficacy of various protein-based coating on enhancing the shelf life of fresh eggs during storage. Poultry Science, 94,1665–1677.
Chaieb, K., Hajlaoui, H., Zmantar, T., Kahla-Nakbi, A. B., Rouabhia, M., Mahdouani, K. & Bakhrouf, A. (2007). The chemical composition and biological activity of clove essential oil Eugenia caryophyllata (Syzigium aromaticum L. Myrtaceae): a short review. Phytotherapy Research, 21, 501-506.
Filmbeau, S., Grelier, S., Alain, C. & Veronique, C. (2006). Novel biodegradable films made from chitosan and poly (lactic acid) with antifungal properties against mycotoxinogen strains. Carbohydrate Polymers, 65, 185-193.
Ghanbarzadeh, B., Razmi Rad, E., Almasi, H. & Zahedi, Y. (2009). Functional Properties of Edible Films from Whey Proteins: A Review, Iranian Chemical Engineering Journal, 8(41), 20.
Han, J. H. & Aristippos, G. (2005). Edible films and coatings: a review. In H. H. Jung (Ed.), Innovations in Food Packaging, 239-262.
Kalemba, D. & Kunicka, A. (2003). Antibacterial and antifungal Properties of Essential oils. Current Medicinal Chemistry, 10, 813-829.
Kamel, B., Bond, C. & Diab, M. (1980). Egg quality as affected by storage and handling methods. J Food Quality, 3, 261-273.
Kester, J. J. & Fennema, O. R. (2000). Edible films and coatings: A Review, Food Technology, 42, 47-59.
Khoshdouni farahani, Z. & Khoshdouni Farahani, F. (2017). Chemical identification of clove (Syzygium aromaticum) extract and essential oil. Applied Biology, 7(27), 1-7.
Kim, S. H., Youn, D. K. & Choi, S. W. (2009). Effects of chitosan coating and storage position on quality and shelf life of eggs. International Journal of Food Science and Technology, 44, 1351–1359.
Lee, K. Y. Shim, J. & Lee, H. G. (2003). Mechanical properties of gellan and gelatin composite films. Carbohydrate Polymers, 56, 251-254.
Li, Y., Xu, C., Zhang, Q., Liu, J. Y. & Tan, R. X. (2005). In vitro anti-Helicobacter pylori action of 30 Chinese herbal medicines used to treat ulcer diseases. Journal of Ethnopharmacology, 98, 329-333.
Misharina, T. A. & Samusenko, A. L. (2008). Antioxidant properties of essential oils from lemon, grapefruit, coriander, clove, and their mixtures. Biochemical Microbiology, 45, 438–442.
Miranda, J. M., Anton, X., Redondo-Valbuena, C., Roca-Saavedra, P., Rodriguez, J. A., Lamas, A. & Cepeda, A. (2015). Egg and egg-derived foods: Effects on human health and use as functional foods. Nutrients, 7, 706–729.
Mohammadi, Sh., Ghanbarzadeh, B., Soti, M. & Ghiyasifar, Sh. (2013). Optimization of CMC based coating formulation on the base of minimum weight loss and maximum Haugh unit of eggs by response surface methodology (RSM). Journal of Food Processing and Preservation, 5(2), 43-58.
Moreira, R., Chenlo, F. & Torres, M. D. (2013). Effect of chia (Sativa Hispanica L.) and hydrocolloids on the rheology of gluten free doughs based on chesnut flour. LWT - Food Science and Technology. In Press.
Mudannayaka, A. I., Wimangika Rajapaksha, D. S. & Heshan Taraka Kodithuwakku, K. A. (2016). Effect of Beeswax, Gelatin and Aloe vera Gel Coatings on Physical Properties and Shelf Life of Chicken Eggs Stored at Room Temperature. Journal World Poultry Research, 6(1), 6-13.
Nasehi, B., Barzagar, H., Nouri, M. & Jeldani, Sh. (2017). Effects of carboxymethyl cellulose coating with nanoclay and peppermint essence on the characteristics of egg during storage, Iranian Journal of Biosystems Engineering, 48(2), 229-239.
No, H. K., Kim, S. D., Prinyawiwatkul, W. & Meyers, S. P. (2007). Growth of soybean sprouts af-fected by chitosans prepared under various deproteinization and demineralization times. Journal of the Science of Food and Agriculture, 86,1365–1370.
Otady, M., Vaziri, A., Seifkordi, A. A. & Kheirolomoom, A. (2005). Gum tragacanth gels as a new supporting matrix for immobilization of whole-cell. Iranian Journal of Chemistry and Chemical Engineering, 24(4), 1-7.
Ozcan, M., Unver, A., Ucar, T. & Arslan, D. (2008). Mineral content of some herbs and herbal teas by infusion and decoction. Food Chemistry, 106(3), 1120-1127.
Parthasarathy, V. A., Chempakam, B. & Zachariah T. J. (2008). Chemistry of Spices. CAB International, UK.
Pasquoal, C. M., Evilda, R. L., Juliana, P. M., Wanessa, N. K. O. & Joaquim, E. N. (2012). Egg quality of laying hens in different conditions of storage, ages and housing densities. Revista Brasileira de Zootecnia, 41(9), 2064–2069.
Pires, P. G. S., Pires, P. D. S., Cardinal, K. M., Leuven, A. F. R., Kindlein, L. & Andretta, I. (2019). Effects of rice protein coatings combined or not with propolis on shelf life of eggs. Poultry Science, 98(9), 4196-4203.
Rezaei Taghiabadi, M. (2011). Evaluation of film / food coating production based on tragacanth gum and its application in increasing the shelf life of kiwi fruit. Master’s thesis in Agricultural Engineering, Faculty of Food Science and Technology, Islamic Azad University, Science and Research Branch.
Rezaei Taghiabadi, M., Maftoonazad, N., Badii, F. & Hosseini, S. E. (2012). Evaluation of factors affecting barrier, mechanical and optical properties of tragacanth gum-based edible films using Response surface methodology. FSCT, 9 (37),123-134.
Ryu, K. N., Kim, S. H., No, H. K. & Prinyawiwatkul, W. (2009). Effects of storage temperature on quality of eggs coated with chitosan. Journal of Chitin and Chitosan, 14, 143-148.
Salmieri, S. & Lacroix, M. (2006). Physicochemical Properties of Alginate/Polycaprolactone-Based Films Containing Essential Oils. Journal of Agricultural and Food Chemistry, 54(26), 10205–10214.
Seydim, A. C., Acton, J. C., Hall, M. A. & Dawson, P. L. (2006). Effects of packaging atmospheres on shelf-life quality of ground ostrich meat. Meat Science, 73(3), 503–510.
Scott, T. A. & Silversides, F. G. (2000). The effect of storage and strain of hen on egg quality. Journal of Poultry Science, 79, 1725–1729.
Shabani, Sh. & Toomari, I. (2014). Quality Fontrol of F Microbiology, 50-180.
Shafahi, F. (2015). Carboxymethylcellulose and its applications, chemistry growth training. 1-4.
Stadelman, W. J. (1995). The preservation of quality in shell eggs. In: Stadelman WJ, Cotterill OJ, editors. Egg science and technology. 4th ed. Westport, Conn.: AVI Publishing, 67–79.
Suppakul, P., Jutakorn, K. & Bangchokedee, Y. (2010). Efficacy of cellulose-based coating on enhancing the shelf life of fresh eggs. Journal of Food Engineering, 98, 207–213.
Tofana, M., Sonia, A., Carmen, S., Cristina, S. & Delia, T. (2009). Optimization of HS/GC-MS Method for the Determination of Volatile Compounds from some Indigenous Hop Varieties, Bulletin UASVM Agriculture, 66(2), 500-505.
Torrico, D. D., Jirangrat, W., No, H. K., Prinyawiwatkul, W., Ge, B. & Ingram, D. (2010). A novel emulsion coating and its effects on internal quality and shelf life of eggs during room temperature storage. International Journal of Food Science and Technology, 45, 2241-2249.
Vrinda, M. K. & Garg, V. (2001). Inhibitory effect of clove oil on Listeria monocytogenes in meat and cheese. Food Microbiology, 18, 647-650.
Waimaleongora-Ek, P., Garcia, K. M., No, H. K., Prinyawiwatkul, W. & Ingram, D. R. (2009). Selected Quality and Shelf Life of Eggs Coated with Mineral Oil with Different Viscosities. Journal of Food Science, 74(9), S423–S429.
Wardy, W., Torrico, D. D., Jirangrat, W., No, H. K., Saalia, F. K. & Prinyawiwatkul, W. (2011). Chitosan-soybean oil emulsion coating affects physico-functional and sensory quality of eggs during storage. LWT e Food Science and Technology, 44, 2349-2355.
Yahyazadeh, M., Omidbaigi, R., Zare, R. & Taheri, H. (2008). Effect of some essential oils on mycelial growth of Penicillium digitatum Sacc. World Journal of Microbiology and Biotechnology, 24, 1445–1450.
Yen, G. C. Duh, P. D. & Tsai, H. L. (2002). Antioxidant and pro-oxidant properties of ascorbic acid and gallic acid. Food Chemistry, 79(3), 307-313.
Yan, Y. Y., Sun, C. J., Lian, L., Zheng, J. X., Xu, G. Y. & Yang, N. (2014). Effect of uniformity of eggshell thickness on egg- shell quality in chickens. The Journal of Poultry Science, 51, 338–342.
Zeinali, T., Mohsenzadeh, M., Rezaeian Doloei, R. & Nabipoor, R., (2016). In vitro assessment of antimicrobial effect of methanolic extract of Peganum harmala against some important foodborne pathogenes. Journal of Food Hygiene, 4, 27-36.
_||_Adams, M. R. & Moss, M. Q. (1997). Food Microboilogy, Royal Society of Chemistry.
Agaoglu, S., Dostbil, N. & Alemdar, S. (2006). Antimicrobial activity of some spices used in the meat industry. Bulletin of Veterinary Institute Pulawy, 51, 53-57.
Arora, D. S. & Kaur, J. (1999). Antimicrobial activity of spices. International Journal of Antimicrobial Agents, 12, 257- 262.
Babapour Taher, A. (2011). Modification of the properties of discounted acceptable oral films on the basis of vegetable gums. Master’s thesis in Chemical Engineering in Food Industry, Faculty of Food Science and Technology, Islamic Azad University, Science and Research Branch.
Bhale, S., No, H. K., Prinyawiwatkul, W., Farr, A. J., Nadarajah, K. & Meyers, S. P. (2003). Chitosan coating improves shelf life of eggs. Journal of Food Science, 68(7), 2378–2383.
Burt, S. (2004). Essential oils: their antibacterial properties and potential appliations in foods — a review. International Journal of Food Microbiology, 94, 223–253.
Caner, C. (2005). The effect of edible eggshell coatings on egg quality and consumer perception. Journal of the Science of Food and Agriculture, 85, 1897–1902.
Caner, C. & Cansiz, O. (2008). Chitosan coating minimises eggshell breakage and improves egg quality. Journal of the Science of Food and Agriculture, 88, 56–61.
Caner, C. &Yuceer, M. (2015). Efficacy of various protein-based coating on enhancing the shelf life of fresh eggs during storage. Poultry Science, 94,1665–1677.
Chaieb, K., Hajlaoui, H., Zmantar, T., Kahla-Nakbi, A. B., Rouabhia, M., Mahdouani, K. & Bakhrouf, A. (2007). The chemical composition and biological activity of clove essential oil Eugenia caryophyllata (Syzigium aromaticum L. Myrtaceae): a short review. Phytotherapy Research, 21, 501-506.
Filmbeau, S., Grelier, S., Alain, C. & Veronique, C. (2006). Novel biodegradable films made from chitosan and poly (lactic acid) with antifungal properties against mycotoxinogen strains. Carbohydrate Polymers, 65, 185-193.
Ghanbarzadeh, B., Razmi Rad, E., Almasi, H. & Zahedi, Y. (2009). Functional Properties of Edible Films from Whey Proteins: A Review, Iranian Chemical Engineering Journal, 8(41), 20.
Han, J. H. & Aristippos, G. (2005). Edible films and coatings: a review. In H. H. Jung (Ed.), Innovations in Food Packaging, 239-262.
Kalemba, D. & Kunicka, A. (2003). Antibacterial and antifungal Properties of Essential oils. Current Medicinal Chemistry, 10, 813-829.
Kamel, B., Bond, C. & Diab, M. (1980). Egg quality as affected by storage and handling methods. J Food Quality, 3, 261-273.
Kester, J. J. & Fennema, O. R. (2000). Edible films and coatings: A Review, Food Technology, 42, 47-59.
Khoshdouni farahani, Z. & Khoshdouni Farahani, F. (2017). Chemical identification of clove (Syzygium aromaticum) extract and essential oil. Applied Biology, 7(27), 1-7.
Kim, S. H., Youn, D. K. & Choi, S. W. (2009). Effects of chitosan coating and storage position on quality and shelf life of eggs. International Journal of Food Science and Technology, 44, 1351–1359.
Lee, K. Y. Shim, J. & Lee, H. G. (2003). Mechanical properties of gellan and gelatin composite films. Carbohydrate Polymers, 56, 251-254.
Li, Y., Xu, C., Zhang, Q., Liu, J. Y. & Tan, R. X. (2005). In vitro anti-Helicobacter pylori action of 30 Chinese herbal medicines used to treat ulcer diseases. Journal of Ethnopharmacology, 98, 329-333.
Misharina, T. A. & Samusenko, A. L. (2008). Antioxidant properties of essential oils from lemon, grapefruit, coriander, clove, and their mixtures. Biochemical Microbiology, 45, 438–442.
Miranda, J. M., Anton, X., Redondo-Valbuena, C., Roca-Saavedra, P., Rodriguez, J. A., Lamas, A. & Cepeda, A. (2015). Egg and egg-derived foods: Effects on human health and use as functional foods. Nutrients, 7, 706–729.
Mohammadi, Sh., Ghanbarzadeh, B., Soti, M. & Ghiyasifar, Sh. (2013). Optimization of CMC based coating formulation on the base of minimum weight loss and maximum Haugh unit of eggs by response surface methodology (RSM). Journal of Food Processing and Preservation, 5(2), 43-58.
Moreira, R., Chenlo, F. & Torres, M. D. (2013). Effect of chia (Sativa Hispanica L.) and hydrocolloids on the rheology of gluten free doughs based on chesnut flour. LWT - Food Science and Technology. In Press.
Mudannayaka, A. I., Wimangika Rajapaksha, D. S. & Heshan Taraka Kodithuwakku, K. A. (2016). Effect of Beeswax, Gelatin and Aloe vera Gel Coatings on Physical Properties and Shelf Life of Chicken Eggs Stored at Room Temperature. Journal World Poultry Research, 6(1), 6-13.
Nasehi, B., Barzagar, H., Nouri, M. & Jeldani, Sh. (2017). Effects of carboxymethyl cellulose coating with nanoclay and peppermint essence on the characteristics of egg during storage, Iranian Journal of Biosystems Engineering, 48(2), 229-239.
No, H. K., Kim, S. D., Prinyawiwatkul, W. & Meyers, S. P. (2007). Growth of soybean sprouts af-fected by chitosans prepared under various deproteinization and demineralization times. Journal of the Science of Food and Agriculture, 86,1365–1370.
Otady, M., Vaziri, A., Seifkordi, A. A. & Kheirolomoom, A. (2005). Gum tragacanth gels as a new supporting matrix for immobilization of whole-cell. Iranian Journal of Chemistry and Chemical Engineering, 24(4), 1-7.
Ozcan, M., Unver, A., Ucar, T. & Arslan, D. (2008). Mineral content of some herbs and herbal teas by infusion and decoction. Food Chemistry, 106(3), 1120-1127.
Parthasarathy, V. A., Chempakam, B. & Zachariah T. J. (2008). Chemistry of Spices. CAB International, UK.
Pasquoal, C. M., Evilda, R. L., Juliana, P. M., Wanessa, N. K. O. & Joaquim, E. N. (2012). Egg quality of laying hens in different conditions of storage, ages and housing densities. Revista Brasileira de Zootecnia, 41(9), 2064–2069.
Pires, P. G. S., Pires, P. D. S., Cardinal, K. M., Leuven, A. F. R., Kindlein, L. & Andretta, I. (2019). Effects of rice protein coatings combined or not with propolis on shelf life of eggs. Poultry Science, 98(9), 4196-4203.
Rezaei Taghiabadi, M. (2011). Evaluation of film / food coating production based on tragacanth gum and its application in increasing the shelf life of kiwi fruit. Master’s thesis in Agricultural Engineering, Faculty of Food Science and Technology, Islamic Azad University, Science and Research Branch.
Rezaei Taghiabadi, M., Maftoonazad, N., Badii, F. & Hosseini, S. E. (2012). Evaluation of factors affecting barrier, mechanical and optical properties of tragacanth gum-based edible films using Response surface methodology. FSCT, 9 (37),123-134.
Ryu, K. N., Kim, S. H., No, H. K. & Prinyawiwatkul, W. (2009). Effects of storage temperature on quality of eggs coated with chitosan. Journal of Chitin and Chitosan, 14, 143-148.
Salmieri, S. & Lacroix, M. (2006). Physicochemical Properties of Alginate/Polycaprolactone-Based Films Containing Essential Oils. Journal of Agricultural and Food Chemistry, 54(26), 10205–10214.
Seydim, A. C., Acton, J. C., Hall, M. A. & Dawson, P. L. (2006). Effects of packaging atmospheres on shelf-life quality of ground ostrich meat. Meat Science, 73(3), 503–510.
Scott, T. A. & Silversides, F. G. (2000). The effect of storage and strain of hen on egg quality. Journal of Poultry Science, 79, 1725–1729.
Shabani, Sh. & Toomari, I. (2014). Quality Fontrol of F Microbiology, 50-180.
Shafahi, F. (2015). Carboxymethylcellulose and its applications, chemistry growth training. 1-4.
Stadelman, W. J. (1995). The preservation of quality in shell eggs. In: Stadelman WJ, Cotterill OJ, editors. Egg science and technology. 4th ed. Westport, Conn.: AVI Publishing, 67–79.
Suppakul, P., Jutakorn, K. & Bangchokedee, Y. (2010). Efficacy of cellulose-based coating on enhancing the shelf life of fresh eggs. Journal of Food Engineering, 98, 207–213.
Tofana, M., Sonia, A., Carmen, S., Cristina, S. & Delia, T. (2009). Optimization of HS/GC-MS Method for the Determination of Volatile Compounds from some Indigenous Hop Varieties, Bulletin UASVM Agriculture, 66(2), 500-505.
Torrico, D. D., Jirangrat, W., No, H. K., Prinyawiwatkul, W., Ge, B. & Ingram, D. (2010). A novel emulsion coating and its effects on internal quality and shelf life of eggs during room temperature storage. International Journal of Food Science and Technology, 45, 2241-2249.
Vrinda, M. K. & Garg, V. (2001). Inhibitory effect of clove oil on Listeria monocytogenes in meat and cheese. Food Microbiology, 18, 647-650.
Waimaleongora-Ek, P., Garcia, K. M., No, H. K., Prinyawiwatkul, W. & Ingram, D. R. (2009). Selected Quality and Shelf Life of Eggs Coated with Mineral Oil with Different Viscosities. Journal of Food Science, 74(9), S423–S429.
Wardy, W., Torrico, D. D., Jirangrat, W., No, H. K., Saalia, F. K. & Prinyawiwatkul, W. (2011). Chitosan-soybean oil emulsion coating affects physico-functional and sensory quality of eggs during storage. LWT e Food Science and Technology, 44, 2349-2355.
Yahyazadeh, M., Omidbaigi, R., Zare, R. & Taheri, H. (2008). Effect of some essential oils on mycelial growth of Penicillium digitatum Sacc. World Journal of Microbiology and Biotechnology, 24, 1445–1450.
Yen, G. C. Duh, P. D. & Tsai, H. L. (2002). Antioxidant and pro-oxidant properties of ascorbic acid and gallic acid. Food Chemistry, 79(3), 307-313.
Yan, Y. Y., Sun, C. J., Lian, L., Zheng, J. X., Xu, G. Y. & Yang, N. (2014). Effect of uniformity of eggshell thickness on egg- shell quality in chickens. The Journal of Poultry Science, 51, 338–342.
Zeinali, T., Mohsenzadeh, M., Rezaeian Doloei, R. & Nabipoor, R., (2016). In vitro assessment of antimicrobial effect of methanolic extract of Peganum harmala against some important foodborne pathogenes. Journal of Food Hygiene, 4, 27-36.
