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Preservation of Eggs Using Chitosan and Its Application in Angel Cake

Hasanuddin Journal of Animal Science (HAJAS) · Vol. 7 No. 2 (2026) · pp. 98–116

DOI
10.20956/hajas.v7i2.36401
ISSN
2621-9190, 2621-9182
Published
2026-01-08
Publisher
Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia
Language
en
License
creativecommons.org/licenses/by-nc/4.0

Abstract

Eggs are easily damaged because of their high nutritional content, particularly their protein content. Therefore, preservation methods are necessary, with one such method involving the use of chitosan to prolong the freshness of the eggs while preserving their quality. This study aimed to assess and compare the efficacy of chitosan in maintaining the quality of purebred chicken eggs when stored at room temperature and its application in processed angel cake products. The experimental approach employed for egg preservation was a completely randomized design (CRD) with four treatments (P0 = no treatment, P1 = 1% chitosan solution, P2 = 2% chitosan solution, and P3 = 3% chitosan solution), replicated five times. The data underwent variance analysis, followed by Duncan's test to ascertain the impact of chitosan on egg preservation and product quality. The results revealed a significant effect (P<0.05) of chitosan solution on egg weight loss, Haugh unit, yolk index, and egg pH. Notably, 3% chitosan was more effective in maintaining egg quality than 1% and 2% chitosan coatings. In the 3% treatment, egg weight loss only experienced a shrinkage of 2.57% or 1.67 g from the initial egg weight. Haugh Unit of 65.57, yolk index of 0.41, and egg pH of 7.98. Additionally, angel cake products made from preserved eggs using chitosan exhibited significant differences (P < 0.05) compared to those made from fresh eggs. The panelists preferred the texture and organoleptic attributes of the angel cake prepared with chitosan-preserved eggs. Keywords: Chitosan, egg interior quality, angel cakes, texture profile

Collaboration network of the authors

13 authors · 22 co-authorship links

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Co-authorOrganisationJoint articles
R. MalakaAffiliation unknown2
M. B. SudarwantoAffiliation unknown2
I. SudirmanAffiliation unknown2
. NahariahAffiliation unknown1
A. MangalisuAffiliation unknown1
Fatma MaruddinAffiliation unknown1
Fastawa RajmaAffiliation unknown1
H. HikmahAffiliation unknown1
H. FattahAffiliation unknown1
Hatijah HatijahAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/hajas/oai, first harvested 2 Nov 2026, last seen 2 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Preservation of Eggs Using Chitosan and Its Application in Angel Cake </dc:title>
	<dc:creator xml:lang="en">Bani, N.A.I.S.</dc:creator>
	<dc:creator xml:lang="en">Hatta, W.</dc:creator>
	<dc:creator xml:lang="en">Nahariah, N.</dc:creator>
	<dc:description xml:lang="en">Eggs are easily damaged because of their high nutritional content, particularly their protein content. Therefore, preservation methods are necessary, with one such method involving the use of chitosan to prolong the freshness of the eggs while preserving their quality. This study aimed to assess and compare the efficacy of chitosan in maintaining the quality of purebred chicken eggs when stored at room temperature and its application in processed angel cake products. The experimental approach employed for egg preservation was a completely randomized design (CRD) with four treatments (P0 = no treatment, P1 = 1% chitosan solution, P2 = 2% chitosan solution, and P3 = 3% chitosan solution), replicated five times. The data underwent variance analysis, followed by Duncan's test to ascertain the impact of chitosan on egg preservation and product quality. The results revealed a significant effect (P&amp;lt;0.05) of chitosan solution on egg weight loss, Haugh unit, yolk index, and egg pH. Notably, 3% chitosan was more effective in maintaining egg quality than 1% and 2% chitosan coatings. In the 3% treatment, egg weight loss only experienced a shrinkage of 2.57% or 1.67 g from the initial egg weight. Haugh Unit of 65.57, yolk index of 0.41, and egg pH of 7.98. Additionally, angel cake products made from preserved eggs using chitosan exhibited significant differences (P &amp;lt; 0.05) compared to those made from fresh eggs. The panelists preferred the texture and organoleptic attributes of the angel cake prepared with chitosan-preserved eggs.
Keywords: Chitosan, egg interior quality, angel cakes, texture profile</dc:description>
	<dc:publisher xml:lang="en">Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia</dc:publisher>
	<dc:date>2026-01-08</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/hajas/article/view/36401</dc:identifier>
	<dc:identifier>10.20956/hajas.v7i2.36401</dc:identifier>
	<dc:source xml:lang="en">Hasanuddin Journal of Animal Science (HAJAS); Vol. 7 No. 2 (2025); 98-116</dc:source>
	<dc:source>2621-9190</dc:source>
	<dc:source>2621-9182</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/hajas/article/view/36401/14006</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2025 N.A.I.S. Bani, W. Hatta, N. Nahariah</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by-nc/4.0</dc:rights>
</oai_dc:dc>