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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.

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Acta Alimentaria
Authors:
Á. Koncz
,
L. Mészáros
,
J. Farkas
,
K. Pásztor-Huszár
,
R. Helt
, and
N. Lechner

Thermal and HHP treatments were compared. We established that the applied HHP treatments reduced the total cell count more significantly than thermal treatments. For example, the 10 min 600 MPa/10 min HHP treatment was equivalent to about 10 min thermal treatment at 70 °C. This combination of temperature and time is not used in the pasteurisation practice of the dairy industry. The various thermal treatments reduce the phosphatase enzyme activity to between one-third and one-hundredth of the original activity. The HHP treatments yielded similar results. Six hundred MPa pressure caused 10 to 70% decrease in the enzyme activity, while 700 MPa pressure led to a decrease of one log cycle.In the second year we tried to investigate the kinetics of the effect of HHP treatment. The 5, 10, 20, 40 min holding times were systematically applied in the range of 400 to 700 MPa. According to the results, 600 and 700 MPa HHP treatments effectively assured a decrease in the total cell count and the alkaline phosphatase enzyme activity. No organoleptic changes occurred.

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