Modified atmosphere packaging of eggs: Effects on the functional properties of albumen

Abstract

Abstract Modified atmosphere packaging (MAP) is considered as an effective and common method for packaging and storing fresh meat products, but few studies have examined the usage of MAP in egg. In this article, the effect of MAP storage on the functional properties of albumen of egg was investigated and a comparison experiment was also carried out to compare the difference of MAP storage and air storage during the storage of egg for 14 days. We evaluated some certain functional properties (pH, gel hardness, hunter albumen color values, foaming properties and emulsification properties) of eggs which were stored in three modified atmospheres (100% CO2, 80% CO2+20% N2, and 60% CO2+10% N2) and normal air at 25°C. The research provides values for pH, gel hardness, hunter albumen color-L, foaming capacity and emulsification properties for all CO2-MAP treatments, which show a decreasing trend after 14 days of MAP storage. Interestingly, the functional properties of albumen restored and these values show an increasing trend after another 5 days of air storage. This results provide an effective and easy way to extend the storage life of egg, which will benefit the egg industry.