Plasticizer types and whey protein coatings on internal quality and shelf life of eggs stored for 42 days

Effects of plasticizer types and whey protein concentrate (WPC) as coatings were evaluated on internal quality shelf life eggs stored for 42 days. Eggs coated with WPC at 8 % solution combined the plasticizers glycerol (GLY), sorbitol (SOR), propylene glycol (PRO). The 20 °C. Weight loss, Haugh Unit (HU), albumen yolk pH, index (YI) weekly from day 0 to After, electron microscopy eggshell structure was performed. data submitted analysis variance effects treatment, storage time, interaction between these factors evaluated. There significant (treatment periods) weight loss (p < 0.0001), HU pH YI 0.0001). After days, uncoated showed greater (5.4 %), compared WPC+GLY, (3.8 WPC+SOR (3.3 %) WPC+PRO (3.9 %). Similar results verified days storage. Uncoated 58.46 (B), while higher values: WPC+GLY – 66.58 (A), 68.79 + PRO 71.53 (A). GLY, SOR PRO, associated WPC, demonstrated effectiveness in maintaining throughout However, superiority preserving integrity eggs. This result can be related chemical SOR, making combination more efficient