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Influences of Different Coating Materials on the Quality Changes of Hardboiled Salted Duck Eggs under Ambient Storage
2019
Brazilian Archives of Biology and Technology
The present study investigated the influences of selected coatings (paraffin wax (PW), chitosan (CH), whey protein isolate (WPI), and soy protein isolate (SPI)) on the quality changes of hardboiled salted duck eggs when kept under ambient temperature (30±2 o C). At 5-day intervals for 15 days, samples were tested for color (L*, C*, and h˚), shell strength, weight loss, microbial analysis, water activity, moisture, pH, salt content, TBARS, and sensory analysis. L*, C* and h˚ gradually decreased
doi:10.1590/1678-4324-2019180471
fatcat:v6ldcodu6rdx7md2yw4ws2yoxm