JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.96, no.8, pp.2755-2763, 2016 (Peer-Reviewed Journal)
Article / Article
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Science Citation Index Expanded, Scopus
gaseous ozone, shell eggs, egg quality, functionality, physicochemical properties, albumen and egg yolk, ENTERICA SEROVAR ENTERITIDIS, CHICKEN EGGS, ALBUMIN CHARACTERISTICS, REFRIGERATED STORAGE, EXTENDED STORAGE, COATINGS, WHITE, INACTIVATION, VISCOSITY, EFFICACY
BACKROUND: Eggs have long been recognised as a source of high-quality proteins. Many methods exist to extend shelf life of food and one of them is ozone treatment, which is an emerging technology for disinfecting surfaces in the food industry. This study aimed to extend the shelf life of fresh eggs using gaseous ozone treatments at concentrations of 2, 4 and 6 ppm with exposure times of 2 and 5 min during storage for 6 weeks at 24 degrees C. The effect of the treatments on interior quality and functional properties of eggs is also reported.