Microbial safety and physicochemical characteristics of electron beam irradiated whole egg powder

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• 作者：Hyun-Joo Kim ; Hae In Yong ; Dinesh D. Jayasena…
• 关键词：whole egg powder ; electron beam irradiation ; microorganism ; quality
• 刊名：Food Science and Biotechnology
• 出版年：2016
• 出版时间：April 2016
• 年：2016
• 卷：25
• 期：2
• 页码：637-642
• 全文大小：238 KB
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• 作者单位：Hyun-Joo Kim (1)
  Hae In Yong (2)
  Dinesh D. Jayasena (3)
  Hyun Jung Lee (2)
  Haelim Lee (2)
  Cheorun Jo (2)
  
  1. Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, RDA, Suwon, Gyeonggi, 16613, Korea
  2. Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University, Seoul, 08826, Korea
  3. Department of Animal Science, Uva Wellasa University, Badulla, 90000, Sri Lanka
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456

文摘

The effect of electron beam (EB) irradiation on inactivation of foodborne microorganisms and the quality of whole egg powder (WEP) was investigated. WEP sample was irradiated (0, 1, 2, and 4 kGy) and stored for 2 months at 25°C. The D ₁₀ values for Escherichia coli, Listeria monocytogenes, and Salmonella Typhimurium were 0.26, 0.13, and 0.26 kGy, respectively. The L* value increased, while the a* and b* values decreased with increasing irradiation dose. Foaming ability of irradiated samples increased at 0 and 1 months, but not at 2 month. The peroxide value of sample increased both with irradiation and storage. After 1 and 2 months, samples irradiated at 2 and 4 kGy had lower sensory scores for color than those irradiated at 1 kGy. These results suggested that the use of low-dose EB irradiation (≤2 kGy) could improve microbial safety and foaming ability of the WEP with minimal quality changes.