Shell eggs have been irradiated with increasing radiation doses in the 0.5-3.0 kGy dose range and various non-microbiological changes, important from the point of view of consumer quality, have been estimated. Dose-dependent changes in the flow behaviour of egg white and brittleness of the yolk membrane in broken eggs, sensorial parameters of the raw and soft-boiled eggs, whippability and foam stability of the egg white were observed. Considering that a minimal dose of 1.5 kGy would be required for radiation inactivation of salmonellae and other, non-pathogenic bacteria, the quality of irradiated eggs upon such gamma radiation dose would not be equal in all parameters to those of the fresh shell eggs, however, changes in sensorial and functional properties at this dose level may be still acceptable, mainly for risk population and some industrial use.
MOR-MUR, M., PLA, R., PONCE, E. & YUSTE, J. (1999): High pressure processing in poultry meat and egg products. -in: Colin, P. & Mulder, R.W.A.W. (Eds) Status and prospects of decontamination and preservation of poultry and egg products. EUR 18830. COST Action 97, Pathogenic microorganisms in poultry and eggs. European Commission, Directorate-General, Science, Research and Development, Office for Official Publications of the European Communities, Luxembourg, pp. 117-123.
High pressure processing in poultry meat and egg products, () 117-123.
High pressure processing in poultry meat and egg products117123)| false