Ozone treatment of shell eggs to preserve functional quality and enhance shelf life during storage

YÜCEER M., ADAY M. S., CANER C.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.96, no.8, pp.2755-2763, 2016 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 96 Issue: 8
  • Publication Date: 2016
  • Doi Number: 10.1002/jsfa.7440
  • Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.2755-2763
  • Keywords: gaseous ozone, shell eggs, egg quality, functionality, physicochemical properties, albumen and egg yolk
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

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.