ArticlePoultry science2022
Effects of storage temperature on the quality of eggs coated by cassava starch blended with carboxymethyl cellulose and paraffin wax.
Article in Poultry science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
6 citing papers in PubMed.
- Enhancing the Shelf Life and Microbial Safety of Refrigerated Eggs Using Edible Coatings of Aloe Vera Gel Combined With Fennel and Lime Peel Essential Oils.Food science & nutrition · 2026Article
- Novel Film-Forming Spray: Advancing Shelf Life Extension and Post-Harvest Loss Reduction in Eggs.Polymers · 2025Article
- Characterization of enterotoxin, antibiotic resistance genes, and antimicrobial susceptibility profiling ofOpen veterinary journal · 2025Article
- Evaluation of Gel Coating Performance in Extending the Shelf Life of Egg: The Role of Surface Area and Initial Weight.Gels (Basel, Switzerland) · 2024Article
- Egg shelf life can be extended using varied proportions of polyvinyl alcohol/chitosan composite coatings.Food science & nutrition · 2023Article
- Article
Corrections and comments
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Authors and funding
16 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
A blend of cassava starch (CS), carboxymethyl cellulose (CMC), and paraffin was prepared as a coating material to maintain the quality of eggs during 4 wk of storage at different temperatures. The efficacy of the CS/CMC/paraffin (6/1/0.5% w/v) coating was investigated in terms of the Haugh unit (HU), weight loss, pH, and microbial load at the end of storage. The best egg storage temperature was 4°C, which maintained an HU of grade AA in coated and uncoated eggs for 4 wk. Lower weight loss (2.14%) was observed in coated eggs at 4°C storage than at 30°C storage (3.26%). The pH in the albumen of coated and uncoated eggs at 4°C increased from 6.84 to 6.88 and 7.01 to 7.03, respectively, after 4 wk of storage. No microbes were detected in the coated and uncoated eggs at 4°C. The maximum microbial count was 728 ± 35 cfu/mL in uncoated eggs at 30°C storage. Egg coating prevented microbial contamination of eggs stored at 30°C for 4 wk. The freshness of the eggs did not affect the nutrient content. The egg-coating material effectively maintained egg quality, prevented microbial contamination of eggs, and increased the shelf life of eggs at storage temperatures of 25 and 30°C.
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Registered trials
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