Rice flour coating supplemented with rosemary essential oil to preserve the internal, microbiological, and sensory quality of quail eggs

Oliveira, G.d.S. and McManus, C. and Salgado, C.B. and Pires, P.G.d.S. and dos Santos, V.M. (2023) Rice flour coating supplemented with rosemary essential oil to preserve the internal, microbiological, and sensory quality of quail eggs. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 52 (2). pp. 294-304. ISSN 0139-3006

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Abstract

Coatings of rice flour (RF), reinforced or not with rosemary essential oil (ROS), were used to evaluate changes in the internal quality of quail eggs stored at room temperature. Quality parameters [egg weight loss (EWL, %), Haugh unit (HU), yolk index (YI), albumen and yolk pH], microbiological (counts of total aerobic mesophilic bacteria and Enterobacteriaceae ) and sensory (colour, aroma, odour, texture, taste, and general acceptability) parameters were evaluated during the experiment. Compared to the number of total aerobic mesophilic bacteria on the shell of uncoated eggs (2.02 ± 0.49; 1.78 ± 0.20 log 10 CFU mL −1 ), RF/ROS exhibited significant inhibition effects for these bacteria on 0. (1.16 ± 0.25 log 10 CFU mL −1 ) and 21. (0.84 ± 0.11 log 10 CFU mL −1 ) days of storage at room temperature. On days 7, 14, and 21, RF had no effect on HU ( P > 0.05), but eggs coated with RF/ROS had significantly higher HU ( P < 0.05) than uncoated eggs from day 14, maintaining grade AA (73.88 ± 2.67) on day 21, while uncoated eggs had grade A (68.90 ± 1.55) at that time. The RF coating reinforced with ROS was a bioactive, efficient, and safe formulation for application based on internal quality, microbiological and sensorial aspects of quail eggs.

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