The effects of sonication on the stability of eggs during extended storage
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Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The efficacy of sonication with different powers (80, 160 and 360 W) on fresh eggs for maintaining internal qualities such as pH, Haugh Unit (HU), yolk index (YI), relative whipping capacity (RWC), total solids, rheological behaviour and eggshell strength were investigated during storage at room temperature. Differences in significant (P < 0.05) on HU and YI were observed between control and sonicated eggs after 1 week. At 4 weeks of storage, the albumen pH of 160 W (9.40) and 360 W (9.39) sonicated eggs were considerably lower than that of 80 W (9.44) and control (9.54). At the conclusion of storage, the RWC of the 360 W (857), 160 W (847), and 80 W (835) was substantially greater than determined for nonsonicated (control) eggs (RWC = 705). The lowest strength of eggshells (4.1 kgf) was determined when the highest sonication power was used (360 W) due to the effect of cavitation, which may cause micro-cracks that decreased the eggshell quality. Instead, the eggs sonicated at 80 or 160 W maintained the eggshell strength for at least 1 week of storage without any adverse impact. This study underlines that sonication, at the optimal power and treatment time, can be a viable nonthermal alternative method for enhancing the stability of eggs during storage.
Açıklama
Anahtar Kelimeler
Functional property, hen's eggs, internal egg quality, storage stability, ultrasound
Kaynak
International Journal of Food Science and Technology
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
57
Sayı
9
