Ozone treatment of shell eggs to preserve functional quality and enhance shelf life during storage

YÜCEER M., ADAY M. S., CANER C.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.96, sa.8, ss.2755-2763, 2016 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 96 Sayı: 8
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1002/jsfa.7440
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2755-2763
  • Anahtar Kelimeler: gaseous ozone, shell eggs, egg quality, functionality, physicochemical properties, albumen and egg yolk
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

BACKROUND: Eggs have long been recognised as a source of high-quality proteins. Many methods exist to extend shelf life of food and one of them is ozone treatment, which is an emerging technology for disinfecting surfaces in the food industry. This study aimed to extend the shelf life of fresh eggs using gaseous ozone treatments at concentrations of 2, 4 and 6 ppm with exposure times of 2 and 5 min during storage for 6 weeks at 24 degrees C. The effect of the treatments on interior quality and functional properties of eggs is also reported.