Journal of Food Science · 2002 · 78 citations · 13 references
AgricultureFood ScienceMicrobiologyEgg ScienceFood MicrobiologyFood SafetyEgg QualityEgg SafetyEgg SanitationEgg SanitizationEgg SpoilageEgg WashingBacterial Contamination ControlCoating TreatmentsDye Penetration TestingEdible Egg CoatingsEggshell SanitizationFilm Coating EffectsGluten ProteinsMicrobial Reduction On Eggshells
ABSTRACT: The mechanical and bacterial barrier properties of washed (tap water, sodium carbonate, Na 2 CO 3 , sodium hypochlorite, NaOCl) noncoated eggs and eggs coated with soy protein isolate (SPI), whey protein isolate (WPI), carboxylmethyl cellulose (CMC), or wheat gluten (WG) were evaluated. All coated eggshells showed greater puncture strength than those of noncoated eggs. The film‐coated eggs reduced post‐wash bacterial penetration as measured by dye penetration method. WPI coating completely inhibited blue dye penetration on average. These results suggest that WPI coatings can be used to reduce breakage of eggshell and egg microbial contamination.
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Preparation and Functional Properties of Rice Bran Protein Isolate
M. Wang, Navam Hettiarachchy, Mingming Qi et al. · Journal of Agricultural and Food Chemistry · 1998 · 418 citations