PHYSICOCHEMICAL AND SENSORY ANALYSES ON EGG POWDER IRRADIATED TO INACTIVATE SALMONELLA AND REDUCE MICROBIAL LOAD

Abstract

Egg powder was treated with 0, 2, 5 and 10 kGy of gamma radiation at 20C to inactivate Salmonella and to stabilize its microbial load. Microbial, physicochemical and sensory determinations were performed during 4 months of storage to select the optimal radiation dose to attain the objective without significantly reducing egg quality. Microbial results show that 2.0 kGy inactivated Salmonella and reduced microbial load to levels below those stipulated by the Argentine regulations. Physicochemical determinations of egg powder extracts for peroxide number, spectrophotometric measurements in the visible and ultraviolet regions, functional properties on sponge cakes made with egg powder (height, comprssion‐relaxiation cycle parameters), foam stability and viscosity showed that gamma radiation at the dose of 2 kGy, did not cause significant changes in these parameters. Higher radiation doses (5 and 10 kGy) did increase rancidity, pigment loss and protein chain scission. Sensory determinations performed on egg powder, and on cakes manufactured with it, agreed with the physicochemical results. After 110 storage days, 2 kGy was the most suitable of the tested doses.

Microbial Inactivation of Paprika by a High-Temperature Short-X Time Treatment. Influence on Color Properties

“…Ultraviolet radiation does not have enough penetrating power to decontaminate the powder, and, moreover, results in a high degree of carotenoid oxidation (6). Ionizing radiation is another alternative for inactivating foodborne microorganisms (1)(2)(3)(10)(11)(12)(13)(14)(15)(16)(17). The availability of electron accelerators has opened up good prospects for food irradiation because no nuclear waste is generated and the installation necessary is much more straightforward than is necessary with that for radioisotopes.…”

Microbial safety and physicochemical characteristics of electron beam irradiated whole egg powder

“…Several studies on the inactivation of microorganisms in eggs and egg products by irradiation have been conducted. Narvaiz et al (3) have shown that irradiation higher than 2 kGy effectively reduced Salmonella in egg powder. L. monocytogenes, E. coli, and S. Typhimurium were undetected when the inoculated shell eggs were treated with 2 kGy of electron beam dosage and storage for 7 days and S. Typhimurium is eliminated from shell eggs by 3 kGy of irradiation, whereas E. coli and Staphylococcus sciuri were eliminated at 5 kGy (11,12).…”

“…Egg powder is generally known to possess a long shelf-life and be stored conveniently because of pasteurization and drying (2). However, some microorganisms can survive, increasing the risks associated with consumption evidenced by several food poisoning outbreaks related to egg powder (3). Furthermore, chemical modifications could occur during these processes, thereby deteriorating the quality and functional properties naturally found in eggs (2).…”

Physicochemical and functional properties of shell eggs following electron beam irradiation

“…36 The polyunsaturated fatty acids in the yolk of shell eggs have been shown to be stable against lipid oxidation when stored at 4°C for 18 months. 40 Gamma irradiation of egg powder at dosages of up to 3 kGy also did not induce lipid oxidation, 34,41 but irradiation at dosages in the range of 5-10 kGy resulted in the formation of lipid oxidation products. 41 In the present study the application of EBI to shell eggs at between 2 and 4 kGy did not induce lipid oxidation in the yolk (Fig 3).…”

“…40 Gamma irradiation of egg powder at dosages of up to 3 kGy also did not induce lipid oxidation, 34,41 but irradiation at dosages in the range of 5-10 kGy resulted in the formation of lipid oxidation products. 41 In the present study the application of EBI to shell eggs at between 2 and 4 kGy did not induce lipid oxidation in the yolk (Fig 3). This result may be related to the relatively low oxygen tension in the yolk of shell eggs, the higher proportion of monounsaturated fatty acids in yolk lipids and the use of a low storage temperature, which collectively resulted in stable yolk lipids.…”