Effect of Irradiating Shell Eggs on Quality Attributes and Functional Properties of Yolk and White

Abstract

and Implications Irradiation of ground beef under aerobic conditions oxidized myoglobin and drastically reduced color a*-values. Under vacuum or non-oxygen conditions, however, irradiation did not influence the redness of ground beef. Also, the red color of ground beef was maintained even after the irradiated beef was exposed to aerobic conditions. Vacuum-packaged irradiated ground beef had lower metmyoglobin content and lower oxidation-reduction potential than the aerobically packaged ones. Irradiating ground beef under vacuum-packaging conditions was also advantageous in preventing lipid oxidation and aldehydes production. Vacuum-packaged irradiated beef, however, produced high levels of sulfur volatiles during irradiation and maintained their levels during storage, which resulted in the production of characteristic irradiation off-odor. Double-packaging (V3/A3: vacuum-packaging during irradiation and the first 3 days of storage and then aerobic-packaging for the remaining 3 days) was an effective alternative in maintaining original beef color (red), and minimizing lipid oxidation and irradiation off-odor. The levels of off-odor volatiles in double-packaged irradiated ground beef were comparable to that of aerobically packaged ones, and the degree of lipid oxidation and color changes were close to those of vacuum-packaged ones. Ascorbic acid at 200 ppm level was not effective in preventing color changes and lipid oxidation in irradiated ground beef under aerobic conditions, but was helpful in minimizing quality changes in doublepackaged irradiated ground beef. This suggested that preventing oxygen contact from meat during irradiation and early storage period (V3/A3 double-packaging) and double-packaging+ascorbic acid combination are excellent strategies to prevent off-odor production and color changes in irradiated ground beef. Developing methods that can prevent quality changes of irradiated beef is important for the implication of irradiation, which will improve the safety of beef.

Effects of UV-C on physicochemical quality attributes and Salmonella enteritidis inactivation in liquid egg products

“…And among the different processing conditions tested, the static UV-C treatment of the egg white and whole egg fractions provided results closer to the native than the others (pasteurization and dynamic UV-C). Therefore, and contrary to the watery structure observed in eggs irradiated with a linear accelerator (Min et al, 2005), apparent viscosity was highly preserved after UV-C treatments. The loss in viscosity, and the associated watery structure in LEW and LWE, has been related to changes in the configuration of ovomucin (important for the gel- Table 2 CIELAB L*, a* and b* color coordinates in egg fractions submitted to homogenization, pasteurization or UV-C. Each sample was measured in 5 different positions; results are the mean of three independent replications.…”

“…Color perception highly depends on the chemical and physical properties of the egg components (Min, Nam, Lee, Ko, Trampel, & Ahn, 2005). The raw CIELAB L*, a* and b* coordinates are represented in Table 2 and the calculated BI and the DE* for the three fractions of the liquid egg are recorded in Table 3.…”

Type of dietary lipids and storing time on egg stability

“…The firmness of egg yolks was determined according to the method described by Min et al (2005). Sixteen grams of egg yolk were poured into a polypropylene cylindrical vessel (2.5 cm diameter and 1.5 cm height).…”

Study of short-wave ultraviolet treatments (UV-C) as a non-thermal preservation process for liquid egg products

“…Changes in egg rheological behavior are also typically associated to protein denaturation, and may occur during pasteurization (Douglas, Greenberg, Farrell and Edmondson, 1981) and egg irradiation with ionizing sources (Min et al, 2005). Consequently, in the present study, the consumer acceptance of egg fractions treated with different methods was evaluated by asking the degree of liking on 9-point hedonic scales for 5 different parameters: color, aroma, viscosity, appearance and general acceptance.…”

“…properties of the egg components (Min et al, 2005). The raw CIELAB L*, a* and b* coordinates are represented in Tables 5.10 to 5.12, the calculated BI and the ΔE* are recorded in Table 5.13.…”