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Effects of chitosan concentration on the quality and storage time of poultry eggs

Nguyen Minh Tri Che Thi Cam Ha Vo Van Quy Nguyen Bao Hai Tran Thi Hao
Published 12/08/2020

Article Details

How to Cite
Nguyen Minh Tri, Che Thi Cam Ha, Vo Van Quy, Nguyen Bao Hai, Tran Thi Hao. "Effects of chitosan concentration on the quality and storage time of poultry eggs". Vietnam Journal of Food Control. vol. 3, no. 4 (en), pp. 248-253, 2020
PP
248-253
Counter
628

Main Article Content

Abstract

This paper presents some results associated with physicochemical changes of fresh duck eggs after being preserved by chitosan membranes at different concentrations. Chitosan coating at the concentration of 1.5% worked best for preserving fresh duck eggs at normal temperature. The number of total Coliforms after 30 days was 30 Coliforms/100 g sample. There was no detection of the existence of Salmonella in eggs of experimental samples.

Keywords:

fresh duck eggs, chitosan membrane, quality, storage

References

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