Makale detayı · 2015
Maintaining functional properties of shell eggs by ultrasound treatment
- Yıl
- 2015
- Tür
- article
Veri kaynağı ayrımı
- YÖKSİS YÖKSİS makale kaydı
- YÖKSİS dergi adı Journal of the Science of Food and Agriculture
- Katalog eşleşmesi (ISSN) Journal of the Science of Food and Agriculture
- OpenAlex OpenAlex zenginleştirmesi (özet, atıf, konular)
Özet
OpenAlex · İngilizce
BACKROUND: Ultrasonic 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 ° C for 6 weeks. RESULTS: Ultrasound 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. CONCLUSION: Power 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.
Konular
Atıflar
OpenAlex cited_by_count. WoS veya Scopus atıf sayısı değildir; o kaynaklar için ayrı kolon yoktur.
37 atıf
OpenAlex cited_by_count (önbellek / veritabanı)
Yerel katalogda bu makaleye atıf yapan 20 yayın (OpenAlex referans eşleşmesi; tam dünya listesi değildir).
- The effects of ozone, ultrasound and coating with shellac and lysozyme\u2013chitosan on fresh egg during storage at ambient temperature. Part II: microbial quality, eggshell breaking strength and FT\u2010NIR spectral analysis 2020
- The effects of ozone, ultrasound and coating with shellac and lysozyme\u2013chitosan on fresh egg during storage at ambient temperature \u2013 part 1: interior quality changes 2020
- The impact of coatings and novel processing techniques on the functionality of table eggs during extended storage period at ambient temperature 2021
- The impact of coatings and novel processing techniques on the functionality of table eggs during extended storage period at ambient temperature 2021
- Effects of preincubation application of low and high frequency ultrasound on eggshell microbial activity hatchability supply organ weights at hatch and chick performance in Japanese quail Coturnix coturnix japonica hatching eggs 2015
- Effects of preincubation application of low and high frequency ultrasound on eggshell microbial activity hatchability supply organ weights at hatch and chick performance in Japanese quail i Coturnix coturnix japonica i hatching eggs title 2015
- Effects of preincubation application of low and high frequency ultrasoundon eggshell microbial activity hatchability supply organ weights at hatch and chick performance in Japanese quail Coturnix coturnix japonica hatching eggs 2015
- Combined effect of sonication and equilibrium‐modified atmosphere packaging to improve storage stability of “Angelino” plums during extended storage 2023
- Combined effect of sonication and equilibrium‐modified atmosphere packaging to improve storage stability of “Angelino” plums during extended storage 2023
- The effects of sonication on the stability of eggs during extended storage 2022