Radiation-induced oxidative chemical changes in dehydrated egg products

Katušin-Ražem, Branka; Mihaljević, Branka; Ražem, Dušan

doi:10.1021/jf00016a029

Cited by 36 publications

(14 citation statements)

References 25 publications

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“…Katusin-Razem, Mihaljivic and Razem (1992), observed a reduction of 49% of the carotenoids in powdered whole egg when treated with 9.0 kGy, and an even greater reduction in powdered yolks. (9) significantly stronger than the standard; (8) much stronger than the standard; (7) moderately stronger than standard; (6) slightly stronger than the standard; (5) equal to the standard; (4) slightly weaker than the standard; (3) moderately weaker than the standard; (2) much weaker than the standard; (1) significantly weaker than the standard.…”

Section: Sensory Analysismentioning

confidence: 98%

SENSORY ASPECTS AND REDUCTION OF Salmonella IN IRRADIATED EGG POWDER

et al. 2015

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Eggs and their products have been implicated in food-borne disease outbreaks due to contamination with Salmonella Enteritidis. Irradiation, as a food preservation technology, could minimize such contamination. The aim of this study was to determine the effects of irradiation in powdered egg yolk, egg white, and whole egg samples spiked with Salmonella Enteritidis. The powdered egg samples were exposed to doses of 0.5, 1.0, 1.0, 2.0, 2.5, 3.0, 3.5, or 4.0 kGy irradiation. Odors and tastes of raw and cooked non-inoculated, irradiated samples, and non-irradiated samples, were analyzed by a trained panel. A dose of 2.0 kGy resulted in slight to moderate changes in powdered egg yolk samples, compared to non-irradiated controls, while minimal differences were observed in powdered egg white samples. The dose of 3.5 kGy, when applied to samples of powdered egg white, resulted in taste and odor slightly stronger than the non-irradiated control. The maximum irradiation threshold before changes in flavor and odor occurred was 2.28 kGy, for powdered yolk and whole eggs, and 2.58 kGy, for powdered egg white. Those thresholds were enough to reduce S. Enteritidis to safe levels.Index terms: Bacteria; elimination; powder food. RESUMOOs ovos e os seus produtos derivados têm sido implicados em doenças de origem alimentar devido à contaminação com Salmonella Enteritidis. A irradiação é um método tecnológico de preservação de alimentos que pode minimizar esse tipo de contaminação. O objetivo do presente estudo foi determinar os efeitos da irradiação nas amostras de gema de ovo em pó, clara de ovo em pó e ovo integral em pó contaminadas artificialmente com Salmonella Enteritidis. As amostras de ovo em pó foram expostas a doses de 0,5, 1,0, 1,5, 2,0, 2,5, 3,0, 3,5 ou 4,0 kGy de irradiação. As amostras não contaminadas irradiadas e não irradiadas foram avaliadas por um painel de especialistas que avaliaram odor e sabor cru e cozido não inoculados, amostras irradiadas e não irradiadas. A dose de 2,0 kGy resultou em alterações leves a moderadas nas amostras de gema de ovo em pó em comparação aos controles não-irradiados, enquanto diferenças mínimas foram observados em amostras de ovo em pó. A dose de 3,5 kGy quando aplicada às amostras de clara de ovo em pó resultou em sabor e odor mais fortes do que no controle não irradiado. O limite máximo da dose de radiação sem causar alteração significativa no sabor e odor foi 2,28 kGy para gema em pó e ovos inteiros e 2,58 kGy para clara em pó e suficiente para reduzir S. Enteritidis para níveis seguros.Termos para indexação: Bactéria; eliminação; alimento em pó.

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Section: Sensory Analysismentioning

confidence: 98%

SENSORY ASPECTS AND REDUCTION OF Salmonella IN IRRADIATED EGG POWDER

et al. 2015

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“…27 This irradiation-induced difference in colour was partially attributed to a minor fading and loss of the yellow hue, as demonstrated by the decrease in hue angle and saturation index respectively (Table 3), which was also observed by Huang et al 33 Oxidation of carotenoids was a likely cause of the discolouration of egg yolk exposed to irradiation. 18,34 Nonetheless, the discolouration of liquid egg yolk following EBI at 3.3 kGy is similar to that of thermal pasteurisation at 57°C for 3.5 min. 35 Depending on the dosage, irradiation can induce both direct (ie ionising food constituents) and indirect (ie generating hydroxyl radicals that react with protein and lipid constituents) physicochemical changes in foods and thereby reduce both nutritional [36][37][38] and functional 36 properties.…”

Section: Experiments 2 Physicochemical and Functional Properties Of Imentioning

confidence: 53%

“…16 Lipid oxidation in egg yolk was determined following the extraction of 2 g of egg yolk with 8 ml of 5% trichloroacetic acid and 5 ml of hexane. 17 Lipid hydroperoxides were determined according to the procedures of Katusin-Razem et al 18 Functional properties of egg albumen and yolk were individually measured after 1 day of storage at 4°C. Foaming capacity and stability of 40 ml of egg white at ambient temperature were determined by the reduction of foam volume after 30 min of incubation.…”

Section: Experiments 2 Physicochemical and Functional Properties Of Imentioning

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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“…The dose absorbed by the samples was verified considering the absorbance of cellulose triacetate dosimeters (ASTM, 2000) simultaneously irradiated. Following the irradiation treatment, they were stored in termostated chambers at 4 and 8 °C, oxidative chemical changes (Katusin-Razem et al, 1992).…”

Section: Samples and Sample Treatmentmentioning

confidence: 99%

Changes in the volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage

García-Márquez¹,

Narváez-Rivas²,

Gallardo³

et al. 2013

Grasas y Aceites

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RESUMEN Cambios en los compuestos volátiles del lomo de cerdo (fresco y adobado) con diferentes irradiaciones y empaquetados durante el almacenamientoSe ha utilizado la cromatografía de gases/espectrometría de masas, la extracción mediante purga y trampa para estudiar los compuestos volátiles de lomo de cerdo fresco y adobado, tratados con electrones acelerados (1 y 2 kGy) y almacenado en refrigeración (4 y 8 °C) bajo diferentes atmósferas (aire, vacío y atmósfera modificada). Se observaron diferencias importantes entre las muestras de lomo fresco y adobado pero, en general, solo pequeñas diferencias fueron observadas en algunos compuestos volátiles de ambos tipos de lomo debidas al efecto de la temperatura, tiempo de almacenamiento, tipo de atmósfera o dosis de radiación. Se ha concluido que la aplicación de electrones acelerados es una tecnología muy eficaz para ampliar la vida útil del lomo de cerdo fresco y adobado sin que se detecten cambios en el olor de los productos. PALABRAS CLAVE: Adobado -Compuestos volátiles -Empaquetado -Fresco -GC-Purga y Trampa -Lomo de cerdo -Radiación de haz de electrones. SUMMARY Changes in the volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storageThe analysis of volatile compounds by gas chromatography-mass spectrometry after extraction by purge and trap has been used to investigate the volatile compounds of fresh and marinated pork loin after E-beam treatmet as a function of packaging type (air, vacuum and modified atmosphere), radiation dose (1 and 2 kGy) and storage temperature (4 and 8 °C). Major differences were found between fresh and marinated samples but, in general, only minor differences were found in the volatile compounds of both types of loin due to storage temperature, packaging method and doses of irradiation. It is concluded that the application of E-beam is a very useful way to extend the shelflife of fresh and marinated pork loin with no changes in the odor of the products. KEY-WORDS: E-beam irradiation -Fresh -GC-Purge and Trap -Marinated -Packaging -Pork loin -VolatileCompound.

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Radiation-induced oxidative chemical changes in dehydrated egg products

Cited by 36 publications

References 25 publications

SENSORY ASPECTS AND REDUCTION OF Salmonella IN IRRADIATED EGG POWDER

SENSORY ASPECTS AND REDUCTION OF Salmonella IN IRRADIATED EGG POWDER

Physicochemical and functional properties of shell eggs following electron beam irradiation

Changes in the volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage

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