Bìa tạp chí



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

Main Article Content


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.


fresh duck eggs, chitosan membrane, quality, storage


[1]. B. T. N. Thuan, Ng. P. Tien và B. M. Duc, “Quality testing and inspection of food safety”, Medical Publishing House, 1991.
[2]. C. Caner and Ö. Cansiz, “Chitosan coating minimises eggshell breakage and improves egg quality”, Journal of the Science of Food and Agriculture, vol.88, pp. 56-61, 2007.
[3]. D. V. Hop, D. M. Phung, N. T. Anh and V. N. Boi, “Seafood food analysis”, Agricultural Publishing House, 2006.
[4]. N. T. Lan and H. T. Nguyen, “Study on effects of Chitosan membranes to some chemical properties of chicken eggs during storage”, The Journal of Science and Technology, University of Danang, vol.34, no.5, pp. 81-86, 2009.
[5]. Vietnamese Standard (TCVN) 4882-2001: Microbiology-General Guide to quantitative Coliform-digital counting with the greatest probability.
[6]. Vietnamese Standard (TCVN) 10780-2:2015: Microorganisms in food and livestock food -the method of detecting, quantifying and determining the serous type of Salmonella - Part 2: Quantified by digital counting with the largest probality
[7]. S. D. Bhale, H. K. No, W. Prinyawiwatkul, K. Nadarajah, A. J. Farr and S. P. Meyers, “Chitosan coating improves the shelf life of eggs”, Journal of Food Science, vol.68, no.7, pp: 79-84, 2003.
[8]. S. H. Kim, D. K. Youn, H. K. No, S. W. Choi and W. Prinyawiwatkul, “Effects of chitosan coating and storage position on quality and shelf life of eggs”, International Journal of Food Science & Technology, vol. 44, pp. 1351-1359, 2009.
[9]. X. D. Liu, A. Jang, D. H. Kim, B. D. Lee, M. Lee and C. Jo, “Effect of combination of chitosan coating and irradiation on physicochemical and functional properties of chicken egg during room-temperature storage”, Radiation Physics and Chemistry, vol. 78, no. 7-8, pp.589-591, 2009.