Effect of Ultrasound Processing on The Physico-Functional Characteristics of Liquid Egg Yolk


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YÜCEER M.

XVIII European Symposium on The Quality of Eggs and Egg Products, İzmir, Türkiye, 23 - 26 Haziran 2019, ss.89-91

  • Basıldığı Şehir: İzmir
  • Basıldığı Ülke: Türkiye
  • Sayfa Sayıları: ss.89-91

Özet

Eggs are very nutritious product rich in vitamins, minerals, and high-quality proteins. Egg yolks play important role in production of food products such as mayonnaise, sauces etc. The objective of this research is to investigate the effect of ultrasound application on the physico-functional characteristics of liquid egg yolk. Liquid egg yolk samples were ultrasound treated with 100 and 250 W for 30 seconds of exposure times.  Total soluble solids, pH, L*, a*, b* color, concentration was analyzed at weekly intervals during storage at 4°C.  The results show that ultrasound treatment produced liquid egg yolk with better physico-chemical properties including stabilizing dry matter value and the color appearance in liquid egg yolk did not change significantly. Furthermore, it was determined that egg pH values decreased with increasing amplitude of ultrasound processing, indicating the efficiency of ultrasound in preserving and improving the functional properties of liquid egg yolk. In this study, the pH value of the egg (6.33 ± 0.03) was decreased with the increasing ultrasound W power in samples with ultrasound treated liquid egg yolk samples and the pH of the egg decreased during the storage period. The samples treated with ultrasound remained in the L * value 53 compared to the control group, while the L * values decreased in treatments groups except than 250 W during storage. L * values were between 53.13-54.57. This study shows an overall improvement in physico-functional properties of ultrasound treated liquid egg yolks. Ultrasound treatment has the potential to become a significant breakthrough and improve physico-functional properties of liquid egg yolk during storage.