Development of chlorine dioxide gas generation chamber to prevent spoilage of eggs

Khanna, Gopiesh; Chauhan, Anil Kumar; Kang, Sun Chul

doi:10.9755/ejfa.2015-07-478

Cited by 4 publications

(1 citation statement)

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“…At the same time, the rise in albumen pH would promote protein hydration and hydrolysis of the concentrated protein [7], thus changing the aggregation behavior of the proteins in the eggs. On the other hand, the microorganisms outside the eggshell will gradually transfer to the inside of the eggs through the eggshell's pores, and the microorganisms will break down the albumin proteins, which can also encourage the thinning of the concentrated proteins [8].…”

Section: Introductionmentioning

confidence: 99%

Predict the Gelling Properties of Alkali-Induced Egg White Gel Based on the Freshness of Duck Eggs

Sun,

Wang,

Lin

et al. 2023

Foods

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Preserved egg white (PEW) has excellent gelling properties but is susceptible to the freshness of raw eggs. In this study, the correlation between the comprehensive freshness index (CFI) of raw eggs and the gelling properties of alkali-induced egg white gel (EWG) was elucidated. Results showed that the CFI, established by a principal component analysis (PCA) and stepwise regression analysis (SRA) methods, can be used to predict the freshness of duck eggs under storage conditions of 25 °C and 4 °C. A correlation analysis demonstrated that the CFI showed a strong negative correlation with the hardness and chewiness of alkali-induced EWG and a strong positive correlation with resilience within 12 days of storage at 25 °C and 20 days at 4 °C (p < 0.01). It might be due to the decrease in α-helix and disulfide bonds, as well as the hydrophobic interactions showing a first decrease and then an increase within the tested days. This study can provide an important theoretical basis for preserved egg pickling.

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Section: Introductionmentioning

confidence: 99%