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Article: Effect of gamma irradiation on the physicochemical and functional properties of frozen liquid egg products

TitleEffect of gamma irradiation on the physicochemical and functional properties of frozen liquid egg products
Authors
Ma, CYHarwalkar, VRPoste, LMSahasrabudhe, MR
KeywordsFrozen Egg Products
Gamma Irradiation
Issue Date1993
PublisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/foodres
Citation
Food Research International, 1993, v. 26 n. 4, p. 247-254 How to Cite?
AbstractFrozen egg products (egg white and egg yolk) were subjected to gamma irradiation at pasteurization dosages of 1-4 kGy. The apparent viscosity of frozen egg yolk was significantly (p ≤ 0·05) decreased by radiation treatment. Polyacrylamide gel electrophoretic patterns and differential scanning calorimetric profiles of the egg white proteins were not affected by irradiation. The functional properties (foaming, emulsifying and gelling) of the egg products were generally not significantly (p > 0·05) affected by irradiation, or slightly decreased. Angel food cakes prepared with irradiated frozen egg white had increased cake volume, and mayonnaise prepared with irradiated frozen egg yolk had increased stiffness and stability. The results suggest that irradiation may be used as an alternative procedure for pasteurizing frozen liquid egg products. © 1993.
Persistent Identifierhttp://hdl.handle.net/10722/179034
ISSN
0963-9969
2021 Impact Factor: 7.425
2020 SCImago Journal Rankings: 1.479

 

DC FieldValueLanguage
dc.contributor.authorMa, CYen_US
dc.contributor.authorHarwalkar, VRen_US
dc.contributor.authorPoste, LMen_US
dc.contributor.authorSahasrabudhe, MRen_US
dc.date.accessioned2012-12-19T09:51:33Z-
dc.date.available2012-12-19T09:51:33Z-
dc.date.issued1993en_US
dc.identifier.citationFood Research International, 1993, v. 26 n. 4, p. 247-254en_US
dc.identifier.issn0963-9969en_US
dc.identifier.urihttp://hdl.handle.net/10722/179034-
dc.description.abstractFrozen egg products (egg white and egg yolk) were subjected to gamma irradiation at pasteurization dosages of 1-4 kGy. The apparent viscosity of frozen egg yolk was significantly (p ≤ 0·05) decreased by radiation treatment. Polyacrylamide gel electrophoretic patterns and differential scanning calorimetric profiles of the egg white proteins were not affected by irradiation. The functional properties (foaming, emulsifying and gelling) of the egg products were generally not significantly (p > 0·05) affected by irradiation, or slightly decreased. Angel food cakes prepared with irradiated frozen egg white had increased cake volume, and mayonnaise prepared with irradiated frozen egg yolk had increased stiffness and stability. The results suggest that irradiation may be used as an alternative procedure for pasteurizing frozen liquid egg products. © 1993.en_US
dc.languageengen_US
dc.publisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/foodresen_US
dc.relation.ispartofFood Research Internationalen_US
dc.subjectFrozen Egg Productsen_US
dc.subjectGamma Irradiationen_US
dc.titleEffect of gamma irradiation on the physicochemical and functional properties of frozen liquid egg productsen_US
dc.typeArticleen_US
dc.identifier.emailMa, CY: macy@hkucc.hku.hken_US
dc.identifier.authorityMa, CY=rp00759en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-38249005231en_US
dc.identifier.volume26en_US
dc.identifier.issue4en_US
dc.identifier.spage247en_US
dc.identifier.epage254en_US
dc.publisher.placeUnited Kingdomen_US
dc.identifier.scopusauthoridMa, CY=7402924944en_US
dc.identifier.scopusauthoridHarwalkar, VR=35605979700en_US
dc.identifier.scopusauthoridPoste, LM=6602237803en_US
dc.identifier.scopusauthoridSahasrabudhe, MR=6701711328en_US
dc.identifier.issnl0963-9969-

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