Changes of hen eggs and their components caused by non-thermal pasteurizing treatments I. gamma irradiation of shell eggs

Mészáros, L.; Horti, K.; Farkas, J.

doi:10.1556/aalim.35.2006.2.10

Cited by 19 publications

(11 citation statements)

References 7 publications

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“…Besides being food, eggs have functional properties such as foaming, binding, thickening, coating, and emulsifying capacity, and they control crystallization (Meszaros et al, 2006). Foaming ability is one of the most important properties of egg white protein in manufacturing bakery and confectionary products.…”

Section: Introductionmentioning

confidence: 99%

Effect of irradiation on foaming properties of egg white proteins

et al. 2009

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To investigate the effects of irradiation on structural and functional properties of egg white proteins, which enhance foaming ability, egg white was separated and irradiated at doses of 0, 2.5, and 5 kGy. The foaming ability of egg white was increased, whereas foam stability was decreased by irradiation. Turbidity and protein oxidation of egg white was increased by irradiation with an increase of irradiation dose. The content of free sulfhydryl and disulfide was not affected by irradiation. According to 2-dimensional electrophoresis analysis, it was demonstrated that protein scissions are the main changes caused by irradiation and this protein modification may be the main reason for the improvement in foaming ability of egg white.

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Section: Introductionmentioning

confidence: 99%

Effect of irradiation on foaming properties of egg white proteins

et al. 2009

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“…Dose-dependent changes in the flow behavior of egg white and brittleness of the yolk membrane in broken eggs, sensorial parameters of the raw and soft-boiled eggs, and whippability and foam stability of the egg white were observed with increasing doses from 0.5 to 3.0 kGy (Mészáros et al 2006). However, changes in nutritional and functional characteristics of irradiated eggs with a minimal dose of 1.5 kGy required for inactivation of nonpathogenic bacteria could be still acceptable for risk population and some industrial use.…”

Section: Microbiological Safety and Nutritional Adequacymentioning

confidence: 94%

Irradiation of Food, Current Legislation Framework, and Detection of Irradiated Foods

2010

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The review covers description of food irradiation process, the current status of global legislation background in the field of irradiated foodstuffs, and the state of detection methods up-to-date available based on physical, chemical, biological, and microbiological changes in irradiated foods. Special emphasis was put on European Standards for the detection of irradiated foods adopted by the European Committee for Standardization, CEN (known as CEN Standards). These standards concerning the correct application of different techniques for the identification of various kinds of food and food ingredients treated with ionizing radiation have been accepted by Codex Alimentarius as Codex Standards. Analytical methods are necessary to control irradiated food products, therefore making enforcement of accurate labeling regulations. Labeling will enhance consumer confidence by providing assurance of the consumer's right to choose. In addition, the knowledge of radiationinduced physicochemical changes in foodstuffs provides scientific basis for the wholesomeness estimation of irradiated foods. The technology of food irradiation is a valuable means for ensuring microbiological food safety, therefore extending the shelf-life of a wide range of foods and reducing losses from spoiling and pests. Decreasing losses is particularly essential from the global distribution and food storage point of view. Food irradiation is applicable to fresh, dried or frozen foods with the purpose of antimicrobial treatments for spices, herbs, and dried vegetable seasonings, insect disinfestations, and control of pathogenic bacteria in poultry meat, red meat, shell eggs, seafood, and sprouting of tubers and bulbs like potatoes and onions. However, the utility of the technology of food irradiation remains still controversial because of negative public and industry perception of "nuclear technology" and the wholesomeness of irradiated foods. For that reason, this review is intended to provide proper scientific information on the safety, advantages, and limitations of food irradiation compared to the existing conventional food processing techniques, legal backgrounds, including labeling regulations for identifying irradiated foods based on the detection methods. Scientifically documented information could increase the level of education and acceptance of irradiated foodstuffs by consumers, food processors, and government agencies.

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“…However, when Meszaros, Horti, and Farkas (2006) irradiated eggs with doses in the range of 0.5 to 3.0 kGy, changes in the flow behavior of the white, brittleness of yolk membrane, whippability and foam stability of white and sensory changes of raw and soft-boiled eggs were observed. A minimal dose of 1.5 kGy would be required for radiation inactivation of Salmonella, making the quality of shell eggs less than fresh shell eggs, but irradiated eggs could still be acceptable for at risk populations or industrial use.…”

Section: Ionizing Radiationmentioning

confidence: 99%