Maintaining functional properties of shell eggs by ultrasound treatment

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dc.authoridYüceer, Muhammed/0000-0001-6709-1347
dc.contributor.authorCaner, Cengiz
dc.contributor.authorYüceer, Muhammed
dc.date.accessioned2025-01-27T20:53:55Z
dc.date.available2025-01-27T20:53:55Z
dc.date.issued2015
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractBACKROUNDUltrasonic 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. RESULTSUltrasound treatment power and treatment time had significant effects on Haugh unit, yolk index, albumen pH, dry matter, relative whipping capacity, and albumen viscosity resulting in extended shelf life. Attributes such as yolk index, Haugh unit, pH, whipping capacity, dry matter for 300 W and 450 W treatments were better than control and 200 W treatments. Longer treatment time and power showed a significant influence on functional properties. CONCLUSIONPower levels of 300 W and 450 W of ultrasound treatments had improved internal quality of fresh eggs during storage, but negative effect on shell strength. The study showed that ultrasound treatment could be an alternative and effective technique for maintaining the internal qualities of fresh eggs during long-term storage while Fourier transform near infrared spectroscopy could be used as a new tool for the assessment of freshness. (c) 2014 Society of Chemical Industry
dc.description.sponsorshipMinistry of Industry [00729.STZ.2010-2 SAN-TEZ]
dc.description.sponsorshipThis work was supported by The Ministry of Industry, Contract Number 00729.STZ.2010-2 SAN-TEZ. The authors are grateful to M. Burak Buyukcan for the FT-NIR measurements.
dc.identifier.doi10.1002/jsfa.7029
dc.identifier.endpage2891
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.issue14
dc.identifier.pmid25427526
dc.identifier.scopus2-s2.0-84942992098
dc.identifier.scopusqualityQ1
dc.identifier.startpage2880
dc.identifier.urihttps://doi.org/10.1002/jsfa.7029
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25906
dc.identifier.volume95
dc.identifier.wosWOS:000362367400013
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of The Science of Food and Agriculture
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectultrasound
dc.subjectshell eggs
dc.subjectegg quality
dc.subjectshelf life
dc.subjectfunctional properties
dc.titleMaintaining functional properties of shell eggs by ultrasound treatment
dc.typeArticle

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