Determining Sonication Effect on E. coli in Liquid Egg, Egg Yolk and Albumen and Inspecting Structural Property Changes by Near-Infrared Spectra

Nagy, Dávid; Felföldi, József; Brückner, Andrea; Mohácsi-Farkas, Csilla; Bodor, Zsanett; Kertész, I.; Németh, Csaba; Zsom-Muha, Viktória

doi:10.3390/s21020398

Cited by 6 publications

(3 citation statements)

References 44 publications

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“…Chicken egg proteins, phospholipids, vitamin A, vitamin E, selenium and lutein also show biological activities, such as antioxidant activity [2,3]. The coagulating, emulsifying, colouring and flavouring properties also contribute to eggs' utilization in food industry [4,5].…”

Section: Introductionmentioning

confidence: 99%

Effect of Combination of Salt and pH on Functional Properties of Frozen-Thawed Egg Yolk

et al. 2021

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Egg yolk undergoes an irreversible gelation process at temperatures below −6 °C, which greatly impairs its application and increases its apparent viscosity. This work was aimed to investigate the effect of salt and pH in preventing the gelation of frozen-thawed egg yolk. Before freezing, 5% of salt was added into the pasteurized liquid egg yolk, then pH was adjusted to different levels (5.7, 6.0 and 6.3) with citric acid. After that, the yolk was stored at −18 °C for four weeks. Rheological and thermal properties of the fresh and frozen-thawed egg yolk were measured. In addition, the colour, turbidity and emulsifying properties were also determined. The results showed that pH of all samples increased during frozen storage, but at different rates. The combination of 5% of salt and pH at 6.0 and 6.3 could prevent the gelation, resulting in rheological properties more like the fresh liquid egg yolk. In addition, emulsifying properties also obtained better results for treated yolk. Moreover, L* value of treated egg yolk was higher before freezing and became lower after storage compared to control. The results of this work found that the combination of 5% of salt and adjusted pH could prevent the gelation of frozen-thawed liquid yolk.

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Section: Introductionmentioning

confidence: 99%

Effect of Combination of Salt and pH on Functional Properties of Frozen-Thawed Egg Yolk

et al. 2021

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“…The power, absorbed by the samples was measured in a preliminary experiment according to the heat increasing rate (Nagy et al, 2021).…”

Section: Ultrasound Treatmentmentioning

confidence: 99%

Sonication effect on foam properties of egg white

Nagy

Zsom-Muha

Németh³

et al. 2021

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The aim of this study was to determine the effect of ultrasound treatment on foaming properties of egg white. The samples were sonicated at 20/40 kHz and 180/300 W equipment power (3.7/6.9 W absorbed power) for 30, 45 and 60 minutes. Foam capacity had been increased by 25% due to sonication at 40 kHz and 6.9 W absorbed power for 60 minutes. This phenomenon may be caused by the homogenization effect of ultrasound and protein exposure of hydrophobic groups that improve the adsorption of protein onto the air/water interfacial molecules. It is found that frequency and duration of the treatment have no significant impact on the changes in foam capacity, only the absorbed power. On the other hand, foam stability had been decreased during the ultrasonic treatment. We can assume that sonication decreases the potential difference between the dispersed particles and the dispersion medium and this may be the cause of the collapse of the foam structure due to ultrasound treatment. In this case frequency, treatment time, and the absorbed power had a significant effect on the stability.

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“…A noticeable amount of published research papers on sonication has been searched for on microbial load on foods rather than chemical, physical, and functional characteristics (Hwang, 2004; Sert et al ., 2013). Sonication power, frequency, and treatment time had significant effects on E. coli decrease (40 kHz‐6.9 W) (Nagy et al ., 2021a). Sonication (60 kHz.)…”

Section: Introductionmentioning

confidence: 99%

The effects of sonication on the stability of eggs during extended storage

Yüceer

Yıldırım

Caner

2022

Int J of Food Sci Tech

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Summary The efficacy of sonication with different powers (80, 160 and 360 W) on fresh eggs for maintaining internal qualities such as pH, Haugh Unit (HU), yolk index (YI), relative whipping capacity (RWC), total solids, rheological behaviour and eggshell strength were investigated during storage at room temperature. Differences in significant (P < 0.05) on HU and YI were observed between control and sonicated eggs after 1 week. At 4 weeks of storage, the albumen pH of 160 W (9.40) and 360 W (9.39) sonicated eggs were considerably lower than that of 80 W (9.44) and control (9.54). At the conclusion of storage, the RWC of the 360 W (857), 160 W (847), and 80 W (835) was substantially greater than determined for nonsonicated (control) eggs (RWC = 705). The lowest strength of eggshells (4.1 kgf) was determined when the highest sonication power was used (360 W) due to the effect of cavitation, which may cause micro‐cracks that decreased the eggshell quality. Instead, the eggs sonicated at 80 or 160 W maintained the eggshell strength for at least 1 week of storage without any adverse impact. This study underlines that sonication, at the optimal power and treatment time, can be a viable nonthermal alternative method for enhancing the stability of eggs during storage.

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Determining Sonication Effect on E. coli in Liquid Egg, Egg Yolk and Albumen and Inspecting Structural Property Changes by Near-Infrared Spectra

Cited by 6 publications

References 44 publications

Effect of Combination of Salt and pH on Functional Properties of Frozen-Thawed Egg Yolk

Effect of Combination of Salt and pH on Functional Properties of Frozen-Thawed Egg Yolk

Sonication effect on foam properties of egg white

The effects of sonication on the stability of eggs during extended storage

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