인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록·키워드
Eggshell waste, comprising approximately 9–15% of total egg mass, is a calcium carbonate (CaCO₃)-rich byproduct frequently disposed of. This study investigates its utilization as a functional additive in chitosan-based edible coatings to enhance egg preservation. Calcium carbonate was extracted from eggshells using oxalic acid and incorporated into 1% (w/v) chitosan solutions at 0.1% and 0.2% (w/v) concentrations. Four treatments were tested: uncoated control, chitosan only, and chitosan combined with CaCO₃ extract at 1% and 2% concentrations. Eggs were coated by immersion for two minutes and stored at room temperature for six weeks. Quality parameters such as weight loss, albumen index, yolk index, and Haugh Unit (HU) were measured weekly. The results showed that chitosan and chitosan CaCO₃ coatings effectively reduced egg quality degradation compared to uncoated eggs. Uncoated eggs remained acceptable for two weeks, while coated eggs maintained quality for up to five weeks, though HU values declined to category B by week six. The addition of CaCO₃ did not significantly improve protection beyond chitosan alone. This study demonstrates the potential of eggshell waste valorization in edible coatings and provides scientific insight for further optimization to enhance food preservation and waste reduction.
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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