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

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dc.authoridYuceer, Muhammed/0000-0001-6709-1347
dc.authoridAday, Mehmet Seckin/0000-0002-5669-5812
dc.contributor.authorYuceer, Muhammed
dc.contributor.authorAday, Mehmet Seckin
dc.contributor.authorCaner, Cengiz
dc.date.accessioned2025-01-27T20:29:03Z
dc.date.available2025-01-27T20:29:03Z
dc.date.issued2016
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractBACKROUND: 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. RESULTS: Ozone concentration and exposure time significantly affected the Haugh unit (HU), yolk index, albumen pH, relative whipping capacity (RWC), and albumen viscosity of eggs during the storage. Control eggs had the highest albumen pH and lowest albumen viscosity. Attributes such as albumen pH and RWC of eggs exposed to ozone treatments were better than the control samples. The measurement results showed that ozone concentration at 6 ppm and exposure time of 5 min can be applied to fresh eggs and extend shelf life up to 6 weeks at 24 degrees C storage period. CONCLUSION: Ozone treatments helped to maintain egg quality for a longer time. Ozone concentrations at 2 and 4 ppm showed promising results in maintaining internal quality and functional properties of fresh eggs during storage. Ozone at high concentration (6 ppm) caused a detrimental effect on eggshell quality. As a result, this study demonstrated that ozone treatments of 2, and especially 4 and 6 ppm concentration maintained eggshell quality during the storage. (c) 2015 Society of Chemical Industry
dc.description.sponsorshipSAN TEZ project by the Turkish Ministry of Science, Industry and Technology [00729.STZ.2010-2]
dc.description.sponsorshipThis research was supported by SAN TEZ project (00729.STZ.2010-2) 'Extending Shelf Life of Egg Using Active Packaging and Novel Preserving Methods' by the Turkish Ministry of Science, Industry and Technology.
dc.identifier.doi10.1002/jsfa.7440
dc.identifier.endpage2763
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.issue8
dc.identifier.pmid26329299
dc.identifier.scopus2-s2.0-84951299265
dc.identifier.scopusqualityQ1
dc.identifier.startpage2755
dc.identifier.urihttps://doi.org/10.1002/jsfa.7440
dc.identifier.urihttps://hdl.handle.net/20.500.12428/22801
dc.identifier.volume96
dc.identifier.wosWOS:000377203800019
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.subjectgaseous ozone
dc.subjectshell eggs
dc.subjectegg quality
dc.subjectfunctionality
dc.subjectphysicochemical properties
dc.subjectalbumen and egg yolk
dc.titleOzone treatment of shell eggs to preserve functional quality and enhance shelf life during storage
dc.typeArticle

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