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

dc.contributor.author Min, B.
dc.contributor.author Nam, K. C.
dc.contributor.author Ahn, Dong
dc.contributor.author Jo, C.
dc.contributor.author Ahn, Dong
dc.contributor.department Animal Science
dc.date 2021-05-27T20:25:13.000
dc.date.accessioned 2021-08-14T02:08:53Z
dc.date.available 2021-08-14T02:08:53Z
dc.date.copyright Sun Jan 01 00:00:00 UTC 2012
dc.date.issued 2012-10-01
dc.description.abstract <p>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.</p>
dc.description.comments <p>This article is published as Min, B., K. C. Nam, C. Jo, and D. U. Ahn. "Irradiation of shell egg on the physicochemical and functional properties of liquid egg white." <em>Poultry science</em> 91, no. 10 (2012): 2649-2657. doi:<a href="https://doi.org/10.3382/ps.2012-02345" target="_blank" title="Persistent link using digital object identifier">10.3382/ps.2012-02345</a>.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/ans_pubs/878/
dc.identifier.articleid 1887
dc.identifier.contextkey 23110210
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath ans_pubs/878
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/Qr9m4Wjr
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/ans_pubs/878/0-CC_license_for_2012_Ahn_IrradiationShell.pdf|||Sat Jan 15 02:16:34 UTC 2022
dc.source.bitstream archive/lib.dr.iastate.edu/ans_pubs/878/2012_Ahn_IrradiationShell.pdf|||Sat Jan 15 02:16:35 UTC 2022
dc.source.uri 10.3382/ps.2012-02345
dc.subject.disciplines Agriculture
dc.subject.disciplines Animal Sciences
dc.subject.disciplines Poultry or Avian Science
dc.subject.keywords egg white
dc.subject.keywords irradiation
dc.subject.keywords functional property
dc.subject.keywords physicochemical property
dc.title Irradiation of shell egg on the physicochemical and functional properties of liquid egg white
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isAuthorOfPublication d3386101-2f0d-4375-ab44-ac1addb6a9ad
relation.isOrgUnitOfPublication 85ecce08-311a-441b-9c4d-ee2a3569506f
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