Effect of irradiating shell eggs on quality attributes and functional properties of yolk and white

Min, Byungrok; Nam, Ki Chang; Lee, E. J.; Ko, Gyong-Mi; Trampel, Darrell W.; Ahn, Dong Uk

doi:10.1093/ps/84.11.1791

Cited by 58 publications

(42 citation statements)

References 18 publications

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“…Carbonyl contents can be considered as a marker of protein oxidation because protein can be oxidized to carbonyl derivatives (Butterfield et al, 1998). Min et al (2005) indicated that irradiation generated free radicals, which caused protein oxidation and affected the structural and functional properties of proteins in egg white and agreed well with our result.…”

Section: Foaming Ability Foam Stability Turbidity and Protein Oxidsupporting

confidence: 89%

“…Ball and Gardner (1968) demonstrated that the larger foam volumes of irradiated egg white were caused by protein scission. In contrast, Min et al (2005) suggested that both foaming ability and foam stability of egg white were significantly decreased with the increase of irradiation dose due to the conformational changes of egg white protein, which increased surface hydrophobicity. Foam-ing ability is quantitatively represented by the rate constant of surface tension decay, and foam stability is dependent upon the surface viscosity (Damodaran, 2007).…”

Section: Foaming Ability Foam Stability Turbidity and Protein Oxidmentioning

confidence: 90%

“…The concentration of protein carbonyls in egg for the estimation of protein oxidation was measured as described by Min et al (2005). Egg white (1 mL) was divided into 2 aliquots of 0.5 mL.…”

Section: Protein Oxidationmentioning

confidence: 99%

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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: Foaming Ability Foam Stability Turbidity and Protein Oxidsupporting

confidence: 89%

Section: Foaming Ability Foam Stability Turbidity and Protein Oxidmentioning

confidence: 90%

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Effect of irradiation on foaming properties of egg white proteins

et al. 2009

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“…Accumulated evidences have indicated that irradiation is very effective in controlling Salmonella and other foodborne pathogens that contaminate shell eggs internally and externally (Serrano et al, 1997;Gabo Verde et al, 2004;Rodrigues et al, 2011). However, irradiation can also cause significant changes in functional properties of egg white due to the oxidation of egg components by hydroxyl radicals produced through the radiolysis of water (Branka et al, 1992;Min et al, 2005). Free radicals can cause fragmentation, aggregation, and cross-linking of protein molecules, and induce changes in physicochemical and functional properties such as viscosity, foaming, binding, emulsification, thermal gelation, and thickening properties of egg white (Ma et al, 1993;Moon and Song, 2001;Liu et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Irradiation of shell egg on the physicochemical and functional properties of liquid egg white

Min

Nam

et al. 2012

Poultry Science

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This study was aimed at determining the effect of irradiation of shell eggs on the physiochemical and functional properties of liquid egg white during storage. Color and textural parameters of irradiated liquid egg white after cooking were also determined. Shell eggs were irradiated at 0, 2.5, 5, or 10 kGy using a linear accelerator. Egg white was separated from yolk and stored in at 4°C up to 14 d. Viscosity, pH, turbidity, foaming properties, color, and volatile profile of liquid egg white, and color and texture properties of cooked egg white were determined at 0, 7, and 14 d of storage. Irradiation increased the turbidity but decreased viscosity of liquid egg white. Foaming capacity and foam stability were not affected by irradiation at lower dose (2.5 kGy), but were deteriorated at higher doses (≥5.0 kGy) of irradiation. Sulfur-containing volatiles were generated by irradiation and their amounts increased as the irradiation dose increased. However, the sulfur volatiles disappeared during storage under aerobic conditions. Lightness (L* value) and yellowness (b* value) decreased, but greenness (-a* value) increased in cooked egg white in irradiation dose-dependent manners. All textural parameters (hardness, adhesiveness, cohesiveness, chewiness, and resilience) of cooked egg white increased as the irradiation dose increased, but those changes were marginal. Our results indicated that irradiation of shell egg at lower doses (up to 2.5 kGy) had little negative impact on the physiochemical and functional properties of liquid egg white, but can improve the efficiency of egg processing due to its viscosity-lowering effect. Therefore, irradiation of shell eggs at the lower doses has high potential to be used by the egg processing industry to improve the safety of liquid egg without compromising its quality.

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“…It was concluded that eggs irradiated with 1.5 kGy may be suitable microbiologically to prepare safe mayonnaise. Min et al (2005) determined the physicochemical and functional properties of egg yolk and white of shell eggs irradiated at 1 and 2 kGy. They found that the viscosity of egg white was dramatically lowered and became watery by irradiation.…”

Section: Microbiological Safety and Nutritional Adequacymentioning

confidence: 99%

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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Effect of irradiating shell eggs on quality attributes and functional properties of yolk and white

Cited by 58 publications

References 18 publications

Effect of irradiation on foaming properties of egg white proteins

Effect of irradiation on foaming properties of egg white proteins

Irradiation of shell egg on the physicochemical and functional properties of liquid egg white

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

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