Whey Protein Isolate and Garlic Essential Oil as an Antimicrobial Coating to Preserve the Internal Quality of Quail Eggs

Abstract

The aim of this study was to evaluate the effects of a coating formulation involving whey protein isolate (WPI) and garlic essential oil (GEO) on the internal quality and microbiological and sensory attributes of quail eggs stored for 28 days at room temperature. Unwashed quail eggs (171) were divided into treatments of uncoated eggs (UE), WPI-coated eggs and WPI/GEO-coated eggs and analyzed during the study period. Eggs coated with WPI/GEO had 1.51 log10 CFU/mL−1 less aerobic mesophilic bacteria, 2.02 log10 CFU/mL−1 less Enterobacteriaceae and 1.34 log10 CFU/mL−1 less molds and yeasts on the eggshell when compared to UE. The Haugh unit (HU) in the range of 0–28 days of storage was significantly higher for WPI/GEO- (88.26 ± 4.83, grade AA) coated eggs than WPI-coated (86.55 ± 6.20, grade AA) and UE (85.94 ± 6.46, grade AA). The new coating formulation (WPI/GEO) can be an option to preserve the quality of quail eggs.