Maintaining functional properties of shell eggs by ultrasound treatment


CANER C., YÜCEER M.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.95, no.14, pp.2880-2891, 2015 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 95 Issue: 14
  • Publication Date: 2015
  • Doi Number: 10.1002/jsfa.7029
  • Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.2880-2891
  • Keywords: ultrasound, shell eggs, egg quality, shelf life, functional properties, PULSED ELECTRIC-FIELDS, RHEOLOGICAL PROPERTIES, HIGH-PRESSURE, CHICKEN EGGS, ALBUMIN CHARACTERISTICS, EDIBLE COATINGS, QUALITY, LIFE, STORAGE, INACTIVATION
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

BACKROUNDUltrasonic treatment is an emerging technique that could be an alternative to existing thermal processing techniques in foods. Ultrasonic treatments may also be used to extend the shelf life of egg during storage period in ambient temperature. The effectiveness of ultrasound treatment with different power levels (200 W, 300 W, 450 W) and treatment times (2 min and 5 min) was evaluated for enhancing the functional properties of eggs during storage at 24 degrees C for 6 weeks.