What is it about?
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 (200W, 300W, 450W) 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.
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Why is it important?
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.
Perspectives
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.
Associate Profesor Dr. Muhammed Yuceer
Canakkale Onsekiz Mart Universitesi
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This page is a summary of: Maintaining functional properties of shell eggs by ultrasound treatment, Journal of the Science of Food and Agriculture, December 2014, Wiley,
DOI: 10.1002/jsfa.7029.
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