What is it about?
The present study investigates gaseous ozone at 2 ppm, 4 ppm, and 6 ppm for 2 and 5 minute treatment times could improve interior quality, functional properties and extend the shelf life of fresh shell eggs during storage. Ozone concentrations and exposure times significantly affected the Haugh unit, yolk index, albumen pH, dry matter, relative whipping capacity (RWC), and albumen viscosity of eggs during the storage period. Attributes such as pH, dry matter, and RWC for eggs that received ozone treatments were better than the control group. The results have shown that concentration of 6 ppm for the duration of 5 minutes can be applied to a fresh eggshell to extend shelf life up to six weeks of storage at room temperature.
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Why is it important?
Gaseous ozone has a potential as emerging technology for maintaining fresh egg quality with functional properties and also extend the shelf life during long-term storage at room temperature. It observed that the high concentration ozone and higher exposure times present’s detrimental effects on fresh shell eggs quality during storage and therefore hold great potential for their shelf life extension and reduce economic loss.
Perspectives
This study demonstrated great potential for using ozone-based treatments as a novel non-thermal processing method to maintain egg quality and extend the shelf life of eggs during the storage period. Ozone can be viable alternative innovative techniques for maintaining functional properties (HU, YI, pH, viscosity, total solids and RWC) of fresh eggs. These parameters are also used to determine albumen quality and could be an index for egg freshness quality. The FT-NIR measurement offers the non-destructive evaluation of some quality attributes as water content.
Associate Profesor Dr. Muhammed Yuceer
Canakkale Onsekiz Mart Universitesi
Read the Original
This page is a summary of: Ozone treatment of shell eggs to preserve functional quality and enhance shelf life during storage, Journal of the Science of Food and Agriculture, October 2015, Wiley,
DOI: 10.1002/jsfa.7440.
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