The efficiency of Thermosonication, Ultrasonication and pasteurization on the storage stability of fresh eggs

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dc.authoridCaner, Cengiz / 0000-0002-8293-7301
dc.authoridGedikoğlu Arslan, Pınar / 0009-0000-8942-8852
dc.authoridYüceer, Muhammed / 0000-0001-6709-1347
dc.contributor.authorCaner, Cengiz
dc.contributor.authorGedikoğlu Arslan, Pınar
dc.contributor.authorYüceer, Muhammed
dc.date.accessioned2025-05-29T02:58:00Z
dc.date.available2025-05-29T02:58:00Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe effectiveness of ultrasonication (90 W 3.5 min.), thermosonication (52 degrees C, 90 W 3.5 min.), and pasteurization (57.5 degrees C, 25 min.) processes on the quality attributes (HU as Haugh unit, YI as yolk index, dry matter, pH, foam stability and relative foam capacity) and shell strength of fresh eggs were evaluated during storage period. The significant differences in HU values between the untreated group and the treated eggs began to be observed from the day-10. The significant differences were found in the HU both in the untreated group (47.95) and in the eggs treated with ultrasonication (55.56), thermosonication (63.64), and pasteurization (73.28), with the highest HU value found in the pasteurized eggs at day-30. It was observed that thermosonication treatments maintained higher YI values compared to the untreated group, with significant differences between the values. The pH of the albumen and yolk at all groups increased in the highest value with control (albumen 9.44 - yolk 6.44), ultrasonication (albumen 9.35 - yolk 6.34), thermosonication (albumen 9.37 - yolk 6.41), and pasteurization (albumen 9,40 - yolk 6.35). The albumen dry matter values tended to increase in all groups during the storage, with the lowest dry matter results observed in the ultrasonicated samples. The relative foam capacity (RWC) value of the eggs treated with ultrasonication (796) was higher than those of the control (626), thermosonication (735), and pasteurization (680) groups. It was highlighted that thermal treatment led to a decrease in the RWC values at day-30. The lowest shell strength values were observed in the thermosonication samples due to both the cavitation mechanism and heat. This study demonstrated that thermosonication process is efficacious in maintaining the quality attributes of the fresh shell eggs. It was found that the combination of ultrasound with heat particularly improved quality characteristics such as HU and YI. Thermosonication applications could be an important and effective alternative for enhancing the internal-quality attributes and increasing the storage stability of eggs.
dc.description.sponsorshipanakkale Onsekiz Mart University, The Scientific Research Coordination Unit (COMU-BAP) [FLY-2023-4368]
dc.description.sponsorshipThis work was supported by Canakkale Onsekiz Mart University, The Scientific Research Coordination Unit (COMU-BAP) , Project grant number: FLY-2023-4368.
dc.identifier.doi10.1016/j.ifset.2025.103969
dc.identifier.issn1466-8564
dc.identifier.issn1878-5522
dc.identifier.scopus2-s2.0-85217957137
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ifset.2025.103969
dc.identifier.urihttps://hdl.handle.net/20.500.12428/30231
dc.identifier.volume102
dc.identifier.wosWOS:001431038100001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofInnovative Food Science & Emerging Technologies
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250529
dc.subjectFresh chicken eggs
dc.subjectThermosonication
dc.subjectGreen technology
dc.subjectQuality attributes
dc.subjectFunctional properties
dc.titleThe efficiency of Thermosonication, Ultrasonication and pasteurization on the storage stability of fresh eggs
dc.typeArticle

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