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RISS 인기검색어
- 검색키워드
- 저자 : ( Herath Mudiyanselage Jagath Chaminda Pitawala ) (검색결과 3 건)
- 무료
- 기관 내 무료
- 유료
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( Herath Mudiyansalage Nuwan Chaminda Ratnayake ),( Herath Mudiyanselage Jagath Chaminda Pitawala ),( Edirisinghe Dewage Nalaka Sandun Abeyrathne ) 한국축산학회 2021 축산기술과 산업 Vol.8 No.2
Surface coatings of eggs are used to extend the shelf life and minimize economic loss. Edible mineral oil is used as a coating material but several problems associated with it and plant waxes are tested as alternatives. “Boomi” (Litsea glutinosa) and “dawul kurundu” (Neolitsea cassia) is found throughout Sri Lanka and barks of these trees are widely used in indigenous medicine due to their antibacterial properties. But, information on these waxes on egg quality attributes does not exist. Objective of this research was to check the effect of “boomi” and “dawul kurundu” waxes as an external coating material on shelf life and internal quality of chicken eggs stored under room temperature. Total of 372 freshly laid brown, medium sized (55-60 g), clean eggs were purchased from a layer farm. Eggs were individually weighed and coated with “boomi” wax (1.0:6.5), “dawul kurundu” wax (01:10) and mineral oil while non coated eggs were used as negative control. Weight loss, change in air sac volume, Haugh unit (HU), yolk color, albumen and yolk pH, yolk index and FTIR analysis were determined at weekly basis for 6 weeks. Albumen and yolk pH increased with storage. But it is significantly lower in mineral coated eggs (p < 0.05). Whereas HU and yolk index decreased during storage in wax coated and non-coated eggs (p < 0.05). Grades of non-coated, “boomi” wax coated and “dawul kurundu” wax coated eggs were changed from AA to B within 4 weeks whereas in mineral oil coated eggs (MO) remain in AA. Weight loss of wax coated eggs were significantly higher compared to MOs (p < 0.05). FTIR analysis revels that the no chemical changes occur due to the wax. Increase of air sac was higher in noncoated eggs (5.39 ± 0.3 mm) after 42 days compared to “boomi” wax (4.59 ± 0.2 mm), “dawul kurundu” wax (3.27 ± 0.3 mm) and mineral oil (1.19 ± 0.3 mm) coated eggs. Thus, study showed that these two plant waxes had better qualities than non-coated eggs but less than the MOs.
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( Perummunnalage Udayanga Pushpakumara ),( Shan Randima Nawarathne ),( Herath Mudiyanselage Jagath Chaminda Pitawala ),( Edirisinghe Dewage Nalaka Sandun Abeyrathne ) 한국축산학회 2022 축산기술과 산업 Vol.9 No.2
Eggshell coating is a common practice used to improve the shelf-life of table eggs while mineral oils have been widely utilized as an effective coating material. Hik (Lannea coromandelica) and Mango (Mangifera indica) are tropical trees grown in the dry zone of Sri Lanka and their wax has film-forming properties. However, information on using Hik and Mango wax as a surface coating material on egg quality attributes is scarce and yet to be elucidated. Therefore, this study aimed to check the effect of Hik and Mango tree waxes as external coating materials and to evaluate the internal qualities and shelf life of eggs during storage. A total of 408 freshly laid, white, medium-sized (55-60 g), clean eggs were purchased, individually weighed, and arranged under a completely randomized design to obtain four different coating treatments as; 1) Negative control (non-coated eggs, NC), 2) Positive control (mineral oil-coated eggs, PC), 3) Hik Wax coated eggs (HW), and 4) Mango Wax coated eggs (MW) and stored at room temperature (27 ± 2℃) for five wks. Weight losses and internal quality parameters (Haugh unit [HU], albumen and yolk pH values, and microbial analysis) of eggs were measured weekly. Fourier transform infrared spectroscopy (FTIR) analysis was conducted to analyze the structural changes of egg albumen. Results revealed that HW and MW eggs had low weight loss (p < 0.05) than NC eggs. Compared with NC, PC, and HW eggs had significantly higher HU (p < 0.05) during the storage. Both plant wax coatings effectively reduced (p < 0.05) the albumen and yolk pH when compared to non-coated eggs. The egg yolk color did not change (p > 0.05) upon the coating treatment. All eggs were negatively performed for the Salmonella test. FTIR analysis confirmed that no chemical changes occurred in wax-coated eggs during the storage. In conclusion, coating eggs with Hik and Mango wax are not as effective as mineral oil, however, it was still effective in enhancing the shelf-life and improving the internal qualities of eggs rather than non-coating.
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Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures
Gamaralalage Schithra Rukshan Eregama,Shine Htet Aung,Herath Mudiyanselage Jagath Chaminda Pitawala,Mahabbat Ali,이승윤,박지영,Edirisinghe Dewage Nalaka Sandun Abeyrathne,남기창 한국축산식품학회 2024 한국축산식품학회지 Vol.44 No.1
Eggs that have been hard-boiled are frequently used as ready-to-eat food. Refrigerated and frozen storage of hard-boiled eggs causes issues, such as customer rejection owing to textural changes. The objective of this research is to ascertain how storage temperature affects hard-boiled eggs’ alteration in texture over time. Mediumsized brown shell eggs were acquired from a local market, boiled at 100℃ for 15 min, and then stored at room temperature (25℃), refrigeration (4℃), and freezing (–18℃) conditions for 0, 12, 24, and 48 h. Fourier transform infrared spectroscopy (FTIR), texture profile, visual observation using a gemological microscope, free amino acid content, and color were measured. Freezing had a substantial impact on the eggs’ hardness, gumminess, chewiness, and cohesiveness (p<0.05). The FTIR spectrums confirmed the textural changes in bonds of amide A (3,271 cm–1), amide I (1,626.2 cm–1), amide II (1,539.0 cm–1), C=O stretch of COO- (1,397 cm–1), asymmetric PO2- stretch (1,240 cm–1). Microscopic images confirmed structural changes in eggs stored at –18℃. The free amino acid content was lower in fresh and frozen eggs than in the rest (p<0.05). However, there was no discernible variation in the egg white’s color when eggs were kept at 4℃ (p>0.05). Salmonella spp. was found exclusively in eggs kept at room temperature. In conclusion, hard-boiled eggs did not exhibit structural or chemical changes when stored at 4℃ for up to 48 h compared to freezing and room temperature conditions.
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