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

Yüceer, Muhammed; Yıldırım, Gözde; Caner, Cengiz

doi:10.1111/ijfs.15958

Cited by 4 publications

(1 citation statement)

References 30 publications

(71 reference statements)

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“…For the ultrasound applications, the fresh plums (300 g) were placed into the beaker. The BS2d18–18 mm titanium probe (20 kHz) was immersed in the beakers filled with water and the powers (100, 200 and 300 W) were applied (5 min) based on our previous studies (Aday & Caner, 2014; Yüceer et al, 2022).…”

Section: Methodsmentioning

confidence: 99%

Combined effect of sonication and equilibrium‐modified atmosphere packaging to improve storage stability of “Angelino” plums during extended storage

Caner

Alnıak

Yüceer

2023

J Food Process Engineering

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This work focuses on the combined effects of ultrasound treatment (100, 200, and 300 W for 5 min) and equilibrium-modified atmosphere packaging (EMAP) to enhance the storage stability based on pH, aw, gas compositions in headspace, color changes (L*, a*, b*), organic acids, and texture profile of fresh "Angelino" plums for 120 days at 4 C. The results were expressed that pH values were increased (3.19-initial to 3.69/300 W-3.86/control) and Brix values were decreased (16.9-initial to 14.70/control-15.3/100 W) during storage. At the end of the storage, except the control group, O 2 in the headspace decreased from 20.9%-initial to 16%/300 W-18.5%/200 W and CO 2 was accumulated from 0.03%-initial to 4.9/% 200 W-6.5%/300 W. Hardness (from 11,677, 6124 gf), gumminess (from 4344 g to 4335-6715 g), and chewiness (from 3831 and 2326-2638 g) consistently decreased as a function of storage. The hardness of "Angelino" plums had been maintained after the sonication combined with EMAP compared with the control during storage. The 100 W and 200 W sonication could significantly delay the degradation of malic (from 8957 to 4227-4236 mg/L) and tartaric (1796 to 1703-1722 mg/L) acid in flesh plums, but not citric acid and malonic acid over the storage period. The sonication (200 W) combined with EMAP enhanced the storage stability. Practical ApplicationsThis research demonstrates that packaging fresh Angelino plums with microperforated lid films and subjecting them to sonication can enhance their storage stability, allowing for longer distribution via sea freight at a considerably reduced cost compared with air freight. This can potentially expand the producer's reach in international markets. Sonication had great potentials in stabilizing cell wall and maintaining hardness in the plums during storage. Moreover, the application of sonication, especially 200-W for enhancing storage stability without any detrimental effects on physicochemical properties and natural main organic acids (malic acid) of "Angelino" plums during the storage.

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Section: Methodsmentioning

confidence: 99%

Combined effect of sonication and equilibrium‐modified atmosphere packaging to improve storage stability of “Angelino” plums during extended storage

Caner

Alnıak

Yüceer

2023

J Food Process Engineering

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Applications of non-thermal technologies in food processing Industries-A review

Safwa,

Ahmed,

Talukder

et al. 2023

Journal of Agriculture and Food Research

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Characterization of pasteurized and sonicated whole shell egg and evaluating egg's interior quality during storage period

Yüceer

2022

J Food Process Engineering

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This study aims to investigate the effects of processing technologies (pasteurization; 56.5 C for 45 min and sonication; 250 W for 5 min) on the whole eggshell. The interior quality and physicochemical parameters of eggs such, weight loss, foaming properties, total mesophilic aerobic bacteria count, and rheological behavior were evaluated during storage at ambient temperature for six weeks. Sonication has improved the physicochemical properties of the egg samples and enhanced the functionality. The weight losses of all treatment and control groups increased during the storage period. The greatest weight loss was detected in the control sample (9.5%). Weight loss between ultrasound (6.7%) and pasteurization (7.9%) groups were similar (p > 0.05). The storage period had a significant (p < 0.05) effect on the internal attributes of eggs such as functional characteristic (foaming ability). We conclude that the sonication has a promising advantage in techno-functional properties comparing to thermal pasteurization. Practical applicationConsumer perception decreases to thermally processed foods. Traditional heat treatment processing such as pasteurization can adversely impact the functional properties, sensory, color, and nutritional values of processed eggs. However, nonthermally processing techniques applied at lower temperatures may cause limited detrimental effects on egg quality and prepared products from eggs such as meringue, cake, and mayonnaise. The eggs treated with emerging methods such as ultrasound retained egg's functional attributes and had their shelf life increased such as foaming ability and gelling properties. Also, sonication has promising potential for industrial application on shell eggs during storage and therefore hold potential for their shelf-life extension and improve the functionality of final baked product.The treatment with emerging methods such as ultrasound retained egg's functional attributes and had their shelf life increased while enhancing the functional properties.

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

Cited by 4 publications

References 30 publications

Combined effect of sonication and equilibrium‐modified atmosphere packaging to improve storage stability of “Angelino” plums during extended storage

Combined effect of sonication and equilibrium‐modified atmosphere packaging to improve storage stability of “Angelino” plums during extended storage

Applications of non-thermal technologies in food processing Industries-A review

Characterization of pasteurized and sonicated whole shell egg and evaluating egg's interior quality during storage period

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