Maintaining functional properties of shell eggs by ultrasound treatment

Caner C., Yüceer M.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.95, sa.14, ss.2880-2891, 2015 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 95 Sayı: 14
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1002/jsfa.7029
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2880-2891
  • Anahtar Kelimeler: ultrasound, shell eggs, egg quality, shelf life, functional properties
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

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.