Effect of gamma irradiation on the physicochemical and functional properties of frozen liquid egg products

Ma, Ching‐Yung; Harwalkar, V. R.; Poste, L.M.; Sahasrabudhe, M. R.

doi:10.1016/0963-9969(93)90027-g

Cited by 36 publications

(24 citation statements)

References 22 publications

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“…According to Ma et al [38], the yolk protein is more susceptible to breakage than proteins of white egg. The chemical change of the radiation in the egg and yolk powder, irradiated in the presence of oxygen, induces degradative changes of the lipid components: a lipid hydroperoxides accumulation and the destruction of carotenoids.…”

Section: Irradiation Of Allergenic Proteinsmentioning

confidence: 99%

Gamma Rays’ Effect on Food Allergen Protein

Harder¹,

Arthur²

2017

New Insights on Gamma Rays

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Many foods cause different kinds of allergies for so many people due to health problems. Recently, gamma rays have been used to minimize this problem by altering the protein allergen structure. The aim of this study is to represent the use of the gamma rays in allergen food treatment and to show what happened to food structures. It can be concluded that the use of the technique of irradiation by gamma rays may be an efficient solution for allergic foods.

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Section: Irradiation Of Allergenic Proteinsmentioning

confidence: 99%

Gamma Rays’ Effect on Food Allergen Protein

Harder¹,

Arthur²

2017

New Insights on Gamma Rays

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show abstract

“…11 Functional properties such as foaming, emulsification and gelling were either improved with 2.98 kGy of gamma irradiation of shell eggs 11 or not affected by 4.00 kGy of gamma irradiation of liquid egg yolk and white. 12 Thus it appears that a decrease in internal qualities of egg yolk and white due to irradiation may not necessarily lead to a decrease in functional qualities.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and functional properties of shell eggs following electron beam irradiation

Wong

Kitts

2002

J Sci Food Agric

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Low dosages of electron beam irradiation (EBI) were applied to shell eggs to examine potential effects on physicochemical and functional properties. Prior to the assessment of physicochemical and functional properties, the antimicrobial efficacy of 2, 3 and 4 kGy dosages of EBI in shell eggs was established by the reduction of inoculated Listeria monocytogenes, Escherichia coli and Salmonella typhimurium to an undetectable level. Physicochemical changes to shell eggs receiving the same dosages of EBI were quantified by Haugh unit, free sulphhydryl groups, yolk index and lipid oxidation. Functional properties were assessed by foaming capacity, emulsifying capacity and gelling properties. A loss of thick albumen and a corresponding increase in free sulphhydryl groups in the albumen were observed after EBI, resulting in a loss of foam volume and gel hardness. Negligible changes in yolk index and lipid oxidation paralleled a retention of emulsifying capacity and gelling properties. EBI proved to be an effective method for controlling microbial growth in shell eggs without adversely affecting physicochemical and functional properties.

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“…Albumen height and Haugh units were both reduced upon electron beam irradiation, thus indicating a loss of freshness. Ma (1996) reported that irradiation results in a decrease in the number of Haugh units at 1-3 kGy. The main explanation for this phenomenon is that the irradiation treatment ruptured the albuminous sac, resulting in the loss of thick albumen most likely due to the irradiation-induced scission of O-glycosides from ovomucin protein (Ma, 1996).…”

mentioning

confidence: 99%

Effects of Electron Beam Irradiation on Pathogen Inactivation, Quality, and Functional Properties of Shell Egg during Ambient Storage

Kim¹,

Yun²,

Jung³

et al. 2010

Korean Journal for Food Science of Animal Resources

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This study investigated the effects of electron beam irradiation on pathogens, quality, and functional properties of shell eggs during storage. A 1st grade 1-d-old egg was subjected to electron beam irradiation at 0, 1, 2, and 3 kGy, after which the number of total aerobic bacteria, reduction of inoculated Escherichia coli and Salmonella Typhimurium, egg quality, and functional properties were measured. Electron beam irradiation at 2 kGy reduced the number of E. coli and S. Typhimurium cells to a level below the detection limit (<10 2 CFU/g) after 7 and 14 d of storage. Egg freshness as measured by albumen height and the number of Haugh units was significantly reduced by 1-kGy irradiation. The viscosity of irradiated egg white was also significantly decreased by increased irradiation, whereas its foaming ability was increased. Electron beam irradiation also increased lipid oxidation in egg yolks. These results suggest that electron beam irradiation reduces the freshness of shell eggs while increasing the oxidation of egg yolk and improving important functional properties such as foaming capacity. Electron beam irradiation can also be applied to the egg breaking process since the irradiation reduces the viscosity of egg white, which can allow egg whites and yolks to be separated with greater efficiency.

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Effect of gamma irradiation on the physicochemical and functional properties of frozen liquid egg products

Cited by 36 publications

References 22 publications

Gamma Rays’ Effect on Food Allergen Protein

Gamma Rays’ Effect on Food Allergen Protein

Physicochemical and functional properties of shell eggs following electron beam irradiation

Effects of Electron Beam Irradiation on Pathogen Inactivation, Quality, and Functional Properties of Shell Egg during Ambient Storage

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