34. Irradiation on physicochemical and functional properties of liquid egg white and yolk

B. Min; D.U. Ahn

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34. Irradiation on physicochemical and functional properties of liquid egg white and yolk

In: Handbook of eggs in human function

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B. Min

B. Min
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D.U. Ahn

D.U. Ahn
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Type:: Chapter

Pages:: 627–640

DOI:: https://doi.org/10.3920/978-90-8686-804-9_34

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Irradiation is one of few non-thermal pasteurization technologies suitable for the decontamination of shell eggs and processed liquid egg white and yolk products. Irradiation of shell eggs at doses up to 3 kGy has been approved by the United States Food and Drug Administration to control Salmonella contamination. However, irradiation is known to affect food quality. Irradiation generates free radicals via water radiolysis, which can oxidize egg constituents such as proteins, lipids, carotenoids, etc. Changes in proteins can affect the functional properties, such as foaming, gelation, and emulsifying properties, of liquid egg white and yolk. This chapter discusses the effects of irradiation of shell eggs and liquid egg white and yolk on physicochemical, sensory, nutritional and functional properties of liquid egg white and yolk. Potential benefits and problems of shell egg irradiation for egg processing industry are also discussed.

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Handbook of eggs in human function

Series: Human Health Handbooks, Volume: 9

E-Book ISBN:: 9789086868049

Publisher:: Wageningen Academic

Print Publication Date:: 02 Mar 2015

Subjects
- Life Sciences
  - General
  - Food & Health

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34. Irradiation on physicochemical and functional properties of liquid egg white and yolk

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Handbook of eggs in human function

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