Changes of hen eggs and their components caused by non-thermal pasteurizing treatments II. Some non-microbiological effects of gamma irradiation or hydrostatic pressure processing on liquid egg white and egg yolk

É. Andrássy; J. Farkas; Zs. Seregély; I. Dalmadi; E. Tuboly; V. Lebovics

doi:10.1556/aalim.35.2006.3.8

Acta Alimentaria

Volume/Issue:: Volume 35: Issue 3

Changes of hen eggs and their components caused by non-thermal pasteurizing treatments II. Some non-microbiological effects of gamma irradiation or hydrostatic pressure processing on liquid egg white and egg yolk

Authors:

É. Andrássy

É. Andrássy Central Food Research Institute; Department of Refrigeration and Livestock Products' Technology, Corvinus University of Budapest H-1022 Budapest, Herman Ottó út 15. Hungary; H-1118 Budapest, Ménesi út 45. Hungary

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J. Farkas

J. Farkas Central Food Research Institute; Department of Refrigeration and Livestock Products' Technology, Corvinus University of Budapest H-1022 Budapest, Herman Ottó út 15. Hungary; H-1118 Budapest, Ménesi út 45. Hungary

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Zs. Seregély

Zs. Seregély Department of Refrigeration and Livestock Products' Technology, Corvinus University of Budapest H-1118 Budapest, Ménesi út 45. Hungary

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I. Dalmadi

I. Dalmadi Department of Refrigeration and Livestock Products' Technology, Corvinus University of Budapest H-1118 Budapest, Ménesi út 45. Hungary

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E. Tuboly

E. Tuboly Department of Refrigeration and Livestock Products' Technology, Corvinus University of Budapest H-1118 Budapest, Ménesi út 45. Hungary

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, and

V. Lebovics

V. Lebovics National Institute of Food Safety and Nutrition H-1097 Budapest, Gyáli út 3/a. Hungary

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Pages:: 305–318

Online Publication Date:: 02 Oct 2006

Publication Date:: 01 Sep 2006

Article Category:: Journal Article

DOI:: https://doi.org/10.1556/aalim.35.2006.3.8

Keywords:: carotenoids; egg white and egg yolk; spectrofluorimetry; NIR-spectrometry; chemometric techniques; lipid-oxidation; differential scanning calorimetry; high hydrostatic pressure; electronic nose; gamma irradiation

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Experiments were performed to study changes caused by irradiation or high hydrostatic pressure pasteurization of liquid egg white by differential scanning calorimetry, spectrofluorimetry, electronic nose measurements and NIR-spectrometry. The non-thermal pasteurization treatments were also assessed in relation to loss of carotenoid content, and lipid- and cholesterol oxidation of liquid egg yolk. Unlike radiation pasteurization, high pressure processing caused protein denaturation in egg white, which manifested in changes of its DSC-thermogram and intrinsic tryptophan fluorescence. Electronic nose testing showed changes of the head-space volatile composition of egg albumen, particularly as a function of radiation treatment. Both treatments caused changes in the NIR-spectrometric “fingerprint” of the liquid egg white. Various chemometric analyses of the results of the latter instrumental methods, particularly statistical techniques developed by the group of one of the co-authors of this article, demonstrated the potential for detection and characterization of the applied non-thermal processing techniques on liquid egg white. Irradiation induced more carotenoid degradation and lipid oxidation in liquid egg yolk than pressure processing.

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Acta Alimentaria

Print ISSN:: 0139-3006

Online ISSN:: 1588-2535

Senior editors

Editor(s)-in-Chief: András SALGÓ

Co-ordinating Editor(s):

Marianna TÓTH-MARKUS

Co-editor(s):

Anna HALÁSZ

Editorial Board

László ABRANKÓ (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
Tamás ANTAL (University of Nyíregyháza, Nyíregyháza, Hungary)
Diána BÁNÁTI (University of Szeged, Szeged, Hungary)
József BARANYI (Institute of Food Research, Norwich, UK)
Ildikó BATA-VIDÁCS (Eszterházy Károly Catholic University, Eger, Hungary)
Ferenc BÉKÉS (FBFD PTY LTD, Sydney, NSW Australia)
György BIRÓ (Budapest, Hungary)
Anna BLÁZOVICS (Semmelweis University, Budapest, Hungary)
Francesco CAPOZZI (University of Bologna, Bologna, Italy)
Marina CARCEA (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
Zsuzsanna CSERHALMI (Budapest, Hungary)
Marco DALLA ROSA (University of Bologna, Bologna, Italy)
István DALMANDI (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
Katarina DEMNEROVA (University of Chemistry and Technology, Prague, Czech Republic)
Mária DOBOZI KING (Texas A&M University, Texas, USA)
Muying DU (Southwest University in Chongqing, Chongqing, China)
Sedef Nehir EL (Ege University, Izmir, Turkey)
Søren Balling ENGELSEN (University of Copenhagen, Copenhagen, Denmark)
Éva GELENCSÉR (Budapest, Hungary)
Vicente Manuel GÓMEZ-LÓPEZ (Universidad Católica San Antonio de Murcia, Murcia, Spain)
Jovica HARDI (University of Osijek, Osijek, Croatia)
Hongju HE (Henan Institute of Science and Technology, Xinxiang, China)
Károly HÉBERGER (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
Nebojsa ILIĆ (University of Novi Sad, Novi Sad, Serbia)
Dietrich KNORR (Technische Universität Berlin, Berlin, Germany)
Hamit KÖKSEL (Hacettepe University, Ankara, Turkey)
Katia LIBURDI (Tuscia University, Viterbo, Italy
Meinolf LINDHAUER (Max Rubner Institute, Detmold, Germany)
Min-Tze LIONG (Universiti Sains Malaysia, Penang, Malaysia)
Marena MANLEY (Stellenbosch University, Stellenbosch, South Africa)
Miklós MÉZES (Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary)
Áron NÉMETH (Budapest University of Technology and Economics, Budapest, Hungary)
Perry NG (Michigan State University, Michigan, USA)
Quang Duc NGUYEN (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
Laura NYSTRÖM (ETH Zürich, Switzerland)
Lola PEREZ (University of Cordoba, Cordoba, Spain)
Vieno PIIRONEN (University of Helsinki, Finland)
Alessandra PINO (University of Catania, Catania, Italy)
Mojmir RYCHTERA (University of Chemistry and Technology, Prague, Czech Republic
Katharina SCHERF (Technical University, Munich, Germany)
Regine SCHÖNLECHNER (University of Natural Resources and Life Sciences, Vienna, Austria)
Arun Kumar SHARMA (Department of Atomic Energy, Delhi, India)
András SZARKA (Budapest University of Technology and Economics, Budapest, Hungary)
Mária SZEITZNÉ SZABÓ (Budapest, Hungary)
Sándor TÖMÖSKÖZI (Budapest University of Technology and Economics, Budapest, Hungary)
László VARGA (Széchenyi István University, Mosonmagyaróvár, Hungary)
Rimantas VENSKUTONIS (Kaunas University of Technology, Kaunas, Lithuania)
Barbara WRÓBLEWSKA (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

Acta Alimentaria
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Acta Alimentaria
Language	English
Size	B5
Year of Foundation	1972
Volumes per Year	1
Issues per Year	4
Founder	Magyar Tudományos Akadémia
Founder's Address	H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher	Akadémiai Kiadó
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ISSN	0139-3006 (Print)
ISSN	1588-2535 (Online)