JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.95, no.14, pp.2880-2891, 2015 (Peer-Reviewed Journal)
Article / Article
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Science Citation Index Expanded, Scopus
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
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.