Maintaining functional properties of shell eggs by ultrasound treatment

Abstract

Power levels of 300 W and 450 W of ultrasound treatments had improved internal quality of fresh eggs during storage, but negative effect on shell strength. The study showed that ultrasound treatment could be an alternative and effective technique for maintaining the internal qualities of fresh eggs during long-term storage while Fourier transform near infrared spectroscopy could be used as a new tool for the assessment of freshness.

The effects of ozone, ultrasound and coating with shellac and lysozyme–chitosan on fresh egg during storage at ambient temperature. Part II: microbial quality, eggshell breaking strength and FT‐NIR spectral analysis

“…At the beginning of the storage of fresh shell eggs, absorption spectrum showed the highest absorbance for water content due to freshness quality, as expected. Water absorption bands in the NIR spectrum were influenced by the effects of solutes in water and were clearly observed (Caner & Yüceer, ). The absorbance spectrum of eggs stays relatively flat from 800 to 910 nm.…”

“…Therefore, considerable attention has been given to the development of novel techniques for the preservation of the quality of fresh eggs. There are many researches on the enhanced stability of fresh table egg quality with non‐thermal techniques such as plasma, pulsed electric field, pulsed‐UV, ozone and sonication (Rodríguez Romo, ; Keklik et al , ; Perry et al , ; Kasler, ; Caner & Yüceer, ; Mir et al , ). Among novel processing techniques, ultrasound and ozone treatments are receiving considerable attention for the quality and safety improvement of perishable foods.…”

“…There are a few studies about the effects of individual treatments of ultrasound (200, 300 and 450 W for 2–5 min.) (Caner & Yüceer, ), ozone (2, 4 and 6 ppm for 2–5 min) (Yüceer et al . ), shellac (10%) (Caner & Yüceer, ) and also chitosan–lysozyme (1%) (Yuceer & Caner ) coatings on shell eggs.…”

“…Eggs are an excellent source of essential proteins, fats, vitamins, minerals and bioactive compounds (Stadelman, 1995;Abdou et al, 2013). Eggs are also used in the food industry due to their multifunctional properties such as foaming, gelling and emulsifying (Ledesma-Hernandez & Hsieh 2013, Caner & Y€ uceer, 2015b. Despite eggs have a natural packaging (the shell), they are considered a perishable product (Stadelman, 1995;Caner & Cansız, 2007).…”

“…The ultrasound (a fast, versatile, emerging and promising technology) is based on mechanical waves at a frequency above the threshold of human hearing (>16 kHz). In recent years, many researches have been conducted; some studies on the perishable foods, including fresh eggs (Kim et al, 2008;Arzeni et al, 2012;Dang et al, 2014;Caner & Y€ uceer, 2015b;Jovanovic et al, 2016;Stefanovic et al, 2017;Sheng et al, 2018). Some of them have been focused on the microbiological aspect of ultrasoundtreated products (Cabeza et al, 2011;Sert et al, 2013).…”