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Article: Effect of gamma irradiation on the physicochemical and functional properties of frozen liquid egg products
Title | Effect of gamma irradiation on the physicochemical and functional properties of frozen liquid egg products |
---|---|
Authors | |
Keywords | Frozen Egg Products Gamma Irradiation |
Issue Date | 1993 |
Publisher | Pergamon. 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? |
Abstract | Frozen 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 Identifier | http://hdl.handle.net/10722/179034 |
ISSN | 2023 Impact Factor: 7.0 2023 SCImago Journal Rankings: 1.495 |
ISI Accession Number ID |
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Ma, CY | en_US |
dc.contributor.author | Harwalkar, VR | en_US |
dc.contributor.author | Poste, LM | en_US |
dc.contributor.author | Sahasrabudhe, MR | en_US |
dc.date.accessioned | 2012-12-19T09:51:33Z | - |
dc.date.available | 2012-12-19T09:51:33Z | - |
dc.date.issued | 1993 | en_US |
dc.identifier.citation | Food Research International, 1993, v. 26 n. 4, p. 247-254 | en_US |
dc.identifier.issn | 0963-9969 | en_US |
dc.identifier.uri | http://hdl.handle.net/10722/179034 | - |
dc.description.abstract | Frozen 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.language | eng | en_US |
dc.publisher | Pergamon. The Journal's web site is located at http://www.elsevier.com/locate/foodres | en_US |
dc.relation.ispartof | Food Research International | en_US |
dc.subject | Frozen Egg Products | en_US |
dc.subject | Gamma Irradiation | en_US |
dc.title | Effect of gamma irradiation on the physicochemical and functional properties of frozen liquid egg products | en_US |
dc.type | Article | en_US |
dc.identifier.email | Ma, CY: macy@hkucc.hku.hk | en_US |
dc.identifier.authority | Ma, CY=rp00759 | en_US |
dc.description.nature | link_to_subscribed_fulltext | en_US |
dc.identifier.scopus | eid_2-s2.0-38249005231 | en_US |
dc.identifier.volume | 26 | en_US |
dc.identifier.issue | 4 | en_US |
dc.identifier.spage | 247 | en_US |
dc.identifier.epage | 254 | en_US |
dc.identifier.isi | WOS:A1993LN92800002 | - |
dc.publisher.place | United Kingdom | en_US |
dc.identifier.scopusauthorid | Ma, CY=7402924944 | en_US |
dc.identifier.scopusauthorid | Harwalkar, VR=35605979700 | en_US |
dc.identifier.scopusauthorid | Poste, LM=6602237803 | en_US |
dc.identifier.scopusauthorid | Sahasrabudhe, MR=6701711328 | en_US |
dc.identifier.issnl | 0963-9969 | - |