Effects of Chitosan-Stearin on Quality of Chicken Egg Storage at Room Temperature

Consumption of chicken eggs has perishable properties, the quality of eggs declines faster and the shelf life of eggs is considerably short at room temperature compared to cold temperatures. The present study aimed to evaluate the application of chitosan-stearin as a coating on the quality of chicken egg storage at room temperature. The present study used a Completely Randomized Design (CRD) 4 x 5 factorial pattern with three replications. Each replicate consisted of six fresh chicken eggs, resulting in 360 eggs. The groups included Without Coating (FD0), Virgin Coconut Oil (FD1), 1.5% Chitosan + 1% Stearin (FD2), and 3% Chitosan + 1% Stearin (FD3). The second effective variable in grouping was storage time 0 Days (ST0), 14 Days (ST14), 28 Days (ST28), 42 Days (ST42), and 56 Days (ST56). The current results indicated that the storage time and the formula dosage had a notable effect on haugh unit, yolk index, and albumen index, but no significant effect on the pH of the albumen. Formula dosage had no significant effect, but storage time had a significant effect on yolk pH and color, and weight loss. There was an interaction between formula dosage and storage time on haugh unit, albumen index, and yolk index, but there was no interaction on albumen pH, weight loss, yolk pH, and yolk color. The Chitosan-Stearin coating can maintain the quality of chicken eggs during storage for up to 56 days. The use of 3% Chitosan + 1% Stearin as a coating formula indicated the best results in maintaining the quality of chicken eggs during storage time at room temperature.