Gamma Irradiation of Shell Eggs. Internal and Sensory Quality, Physicochemical Characteristics, and Functional Properties

Ma, Ching‐Yung; Sahasrabudhe, M. R.; Poste, L.M.; Harwalkar, V. R.; Chambers, J. R.; Ohara, Kaname

doi:10.1016/s0315-5463(90)70248-9

Cited by 54 publications

(50 citation statements)

References 20 publications

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“…Chain scission reduces the number of peptide linkages in irradiated eggs, thereby decreasing the viscosity. This result is in accordance with previous studies using gamma ray (Ma et al, 1990;Pinto et al, 2004). The irradiation of proteins is known to cause denaturation as well as the formation of protein radicals due to interactions with water, resulting in reactions with constituent amino acid subunits (Stewart, 2001).…”

Section: Functional Propertiessupporting

confidence: 93%

“…Foaming ability was increased significantly while foam stability was decreased upon irradiation during storage at room temperature (Table 3). Ma et al (1990) reported that foaming ability is improved by irradiation due to conformational changes of proteins in the egg white that increase surface hydrophobicity and lower viscosity. Clark et al (1992) also reported improved functional properties for spray-dried egg white irradiated at 2 kGy or above.…”

Section: Functional Propertiesmentioning

confidence: 99%

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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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Section: Functional Propertiessupporting

confidence: 93%

Section: Functional Propertiesmentioning

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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show abstract

“…This led to increased emulsifying ability, whipping performance and greater stability of foam made of the egg white. In contrast, the viscosity of the egg yolk increased upon irradiation (Ma et al 1990). …”

Section: Discussionmentioning

confidence: 99%

“…Yolks were stored for a period of 8 weeks at temperatures varying at the range of 4-16 °C. The analysis of yolks revealed the signs of shear thinning behaviour and the existence of yield stress (Ma et al 1990). These effects were prevented by storing the yolks only for 3 days.…”

Section: Discussionmentioning

confidence: 99%

The effect of a diet supplemented with sea-buckthorn pomace on the colour and viscosity of the egg yolk

et al. 2017

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Sea-buckthorn pomace is a very valuable product which contains not only important nutrients but also high-quality oils. The question addressed in the present study was to what extent the diet containing the sea-buckthorn pomace would affect the viscosity and colour of egg yolk measured in the CIELAB system. The feeding mixture for laying hens was supplemented with 20; 50 and 100 g•kg -1 of sea-buckthorn pomace. As a result, colour indices of the egg yolk such as L*, a* and b* changed significantly (α = 0.01). The greatest relative enhancement was observed for indicator a* for the red colour. Visually, this corresponds to the more intense orange colour of the egg yolk. The addition of sea-buckthorn pomace to the diet for laying hens resulted in a larger increase in indicator ∆E* (CIE total colour difference) compared to the control group. Colour indicator h ab is the only indicator whose value oscillated around that determined for the control group. The addition of sea-buckthorn pomace to the diet resulted in an increase in colour indices a*, b* and C * ab. Indicator ∆E* also increased significantly with an increasing amount of sea-buckthorn pomace in a diet. Egg yolks were darker, had more intense red and yellow colours, and showed lower viscosity which are all features preferred by the consumer. CIELAB, addition feeding, food quality, biophysical indicators of food

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“…Clark et al (1992 reported on the improved functional properties in gamma-irradiated spray-dried egg white while Ma et al (1990) reported an increase in surface hydrophobicity in egg white upon γ- Thus, Forsythe (1957) indicated that small amounts of fat in the sample decreased the FA and FS of eggs, and the yolk contains around 30-40 % of lipids on a solids basis (Marion, Woodroof and Cook, 1965;Chung and Stadelman, 1965).…”

Section: Foaming Propertiesmentioning

confidence: 99%

Study of short-wave ultraviolet treatments (UV-C) as a non-thermal preservation process for liquid egg products

Souza¹

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Gamma Irradiation of Shell Eggs. Internal and Sensory Quality, Physicochemical Characteristics, and Functional Properties

Cited by 54 publications

References 20 publications

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

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

The effect of a diet supplemented with sea-buckthorn pomace on the colour and viscosity of the egg yolk

Study of short-wave ultraviolet treatments (UV-C) as a non-thermal preservation process for liquid egg products

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