Effects of Electron Beam Irradiation on Pathogen Inactivation, Quality, and Functional Properties of Shell Egg during Ambient Storage

Abstract

This study investigated the effects of electron beam irradiation on pathogens, quality, and functional properties of shell eggs during storage. A 1st grade 1-d-old egg was subjected to electron beam irradiation at 0, 1, 2, and 3 kGy, after which the number of total aerobic bacteria, reduction of inoculated Escherichia coli and Salmonella Typhimurium, egg quality, and functional properties were measured. Electron beam irradiation at 2 kGy reduced the number of E. coli and S. Typhimurium cells to a level below the detection limit (<10 2 CFU/g) after 7 and 14 d of storage. Egg freshness as measured by albumen height and the number of Haugh units was significantly reduced by 1-kGy irradiation. The viscosity of irradiated egg white was also significantly decreased by increased irradiation, whereas its foaming ability was increased. Electron beam irradiation also increased lipid oxidation in egg yolks. These results suggest that electron beam irradiation reduces the freshness of shell eggs while increasing the oxidation of egg yolk and improving important functional properties such as foaming capacity. Electron beam irradiation can also be applied to the egg breaking process since the irradiation reduces the viscosity of egg white, which can allow egg whites and yolks to be separated with greater efficiency.

Modifying the Functional Properties of Egg Proteins Using Novel Processing Techniques: A Review

“…For instance, Kim et al. () homogenized the solution of liquid EW for foam preparation, and the foaming capacity was calculated from foam height. In contrast, Min et al.…”

“…However, as the reported studies employed different foam preparation and characterization methods, the possible effects of methodological differences on the observed foaming properties should not be excluded. For instance, Kim et al (2010) homogenized the solution of liquid EW for foam preparation, and the foaming capacity was calculated from foam height. In contrast, Min et al (2005Min et al ( , 2012 whipped liquid EW directly (without adding water) to prepare foam, and the foaming capacity was expressed as foam density, that is, the ratio of foam weight to volume.…”

“…However, the viscosity of liquid yolk (separated from irradiated shell eggs) or a solution of irradiated whole egg powder increased following irradiation (Ferreira & Del Mastro, 1998;Pinto et al, 2004). Furthermore, ionizing irradiation of shell eggs resulted in a decrease in the Haugh units (an indicator of egg quality based on the height of the EW; Kim et al, 2010;Liu, Jang et al, 2009;Ma et al, 1990;Min et al, 2005;Yun et al, 2012).…”

“…Ionizing radiation or light processing can result in lipid and protein oxidation, leading to quality deterioration of egg products (Badr, 2006;de Souza et al, 2015;de Souza & Fernández, 2011;Du & Ahn, 2000;Kim et al, 2010Kim et al, , 2016Liu, Han et al, 2009;Mehdizadeh, Minaei, Torshizi, & Mohajerani, 2014;Min et al, 2005;Yun et al, 2012). Lipid oxidation mainly occurs in yolk and whole egg products containing unsaturated fatty acids and cholesterol, which is due to the generation of oxidative radicals during ionizing radiation or short wavelength UV-C radiation.…”

Microbial safety and physicochemical characteristics of electron beam irradiated whole egg powder

“…Electron beam irradiation (EB) is an excellent method of inactivating microorganisms and thus prolonging the shelf life of eggs and egg products (4). Serrano et al (5) have reported that contamination of shell eggs and liquid eggs were effectively reduced using 1.5 kGy of irradiation.…”