JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Effects of Electron Beam Irradiation on Pathogen Inactivation, Quality, and Functional Properties of Shell Egg during Ambient Storage
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effects of Electron Beam Irradiation on Pathogen Inactivation, Quality, and Functional Properties of Shell Egg during Ambient Storage
Kim, Hyun-Joo; Yun, Hye-Jeong; Jung, Samooel; Jung, Yeon-Kuk; Kim, Kee-Hyuk; Lee, Ju-Woon; Jo, Cheor-Un;
  PDF(new window)
 Abstract
This study investigated the effects of electron beam irradiation on pathogens, quality, and functional properties of shell eggs during storage. A 1st grade 1-d-old egg was subjected to electron beam irradiation at 0, 1, 2, and 3 kGy, after which the number of total aerobic bacteria, reduction of inoculated Escherichia coli and Salmonella Typhimurium, egg quality, and functional properties were measured. Electron beam irradiation at 2 kGy reduced the number of E. coli and S. Typhimurium cells to a level below the detection limit (< CFU/g) after 7 and 14 d of storage. Egg freshness as measured by albumen height and the number of Haugh units was significantly reduced by 1-kGy irradiation. The viscosity of irradiated egg white was also significantly decreased by increased irradiation, whereas its foaming ability was increased. Electron beam irradiation also increased lipid oxidation in egg yolks. These results suggest that electron beam irradiation reduces the freshness of shell eggs while increasing the oxidation of egg yolk and improving important functional properties such as foaming capacity. Electron beam irradiation can also be applied to the egg breaking process since the irradiation reduces the viscosity of egg white, which can allow egg whites and yolks to be separated with greater efficiency.
 Keywords
egg;electron beam;pathogen;quality;functional property;
 Language
English
 Cited by
1.
계란의 위생화를 위한 오존살균기술의 이용,최구희;이경행;

한국축산식품학회지, 2012. vol.32. 2, pp.198-203 crossref(new window)
1.
Comparison of the efficacy of gamma and UV irradiation in sanitization of fresh carrot juice, Radiation Physics and Chemistry, 2012, 81, 8, 1079  crossref(new windwow)
2.
Predicting optimal conditions to minimize quality deterioration while maximizing safety and functional properties of irradiated egg, Radiation Physics and Chemistry, 2012, 81, 8, 1163  crossref(new windwow)
3.
Effect of Ozone Treatment for Sanitation of Egg, Korean Journal for Food Science of Animal Resources, 2012, 32, 2, 198  crossref(new windwow)
4.
Microbial safety and physicochemical characteristics of electron beam irradiated whole egg powder, Food Science and Biotechnology, 2016, 25, 2, 637  crossref(new windwow)
 References
1.
Brooks, J., Hannan, R. S., and Hobbs, B. C. (1959) Irradiation of eggs and egg products. Int. J. Appl. Radiat. Isot. 6, 149-154. crossref(new window)

2.
Burley, R. W. and Vadehra, D. V. (1989) Egg yolk: Structure and properties. In The Avian Egg. Burley, R. W. and Vadehra, D. V. (ed.) pp. 171-233. John Wiley & Sons, New York, NY.

3.
Centers for Disease Control (2003) Outbreaks of Salmonella serotype enteritidis infection associated with eating shell eggs- United States, 1999-2001. Morb. Mortal. Wkly. Rep. 51, 1149-1152.

4.
Cho, J. M., Park, S. K., Lee, Y. S., and Rhee, C. O. (2002) Effects of soy protein isolate coating on egg breakage and quality of eggs during storage. Food Sci. Biotechnol. 11, 392-396.

5.
Clark, D. C., Kiss, I. F., Wilde, P. J., and Wilson, D. R. (1992) The effect of irradiation on the functional properties of spray-dried egg white protein. Food Hydrocolloid 5, 541-548. crossref(new window)

6.
Foegeding, E. A., Luck, P. J., and Davis, J. P. (2006) Factors determining the physical properties of protein foams. Food Hydrocolloid 20, 284-292. crossref(new window)

7.
Frazier, W. C. and Westhoff, D. C. (1988) Contamination, preservation, and spoilage of eggs. In W. C. Frazier, and Westhoff, D. C. (ed), Food microbiology (4th ed.) pp. 255-267. New York: McGraw-Hill.

8.
Huang, S., Herald, T. J., and Mueller, D. D. (1997) Effect of electron beam irradiation on physical, physicochemical, and functional properties of liquid egg yolk during frozen storage. Poultry Sci. 76, 1607-1615. crossref(new window)

9.
Ito, H. and Islam, M. S. (1994) Effect of dose rate on inactivation of microorganisms in spices by electron beams and gamma-rays irradiation. Radiat. Phys. Chem. 43, 545-550. crossref(new window)

10.
Jo, C., Ahn, D. U., and Byun, M. W. (2002) Irradiation induced oxidative changes and production of volatile compounds in sausage prepared with vitamin E-enhanced commercial soybean oil. Food Chem. 76, 299-305. crossref(new window)

11.
Katusin-Razen, B., Mihaljevic, B., and Razem, D. (1992) Radiation-induced oxidative chemical changes in dehydrated egg products. J. Agric. Food Chem. 40, 662-668. crossref(new window)

12.
Kim, D. H., Yun, H. J., Song, H. P., Lim, B. L., and Jo, C. (2008) Isolation of egg-contaminating bacteria and evaluation of bacterial radiation sensitivity. Korean J. Food Preserv. 15, 774-781.

13.
Liu, X. D., Jang, A., Kim, D. H., Lee, B. D., Lee, M., and Jo, C. (2009) Effect of combination of chitosan coating and irradiation on physicochemical and functional properties of chicken egg during room-temperature storage. Radiat. Phys. Chem. 78, 589-591. crossref(new window)

14.
Ma, C. Y. (1996) Effect of gamma irradiation on physicochemical and functional properties of egg and egg products. Radiat. Phys. Chem. 48, 375. crossref(new window)

15.
Ma, C. Y., Sahasrabudhe, M. R., Poste, L. M., Harwalkar, V. R., and Chambers, J. R. (1990) Gamma irradiation of shell eggs. Internal and sensory quality, physicochemical characteristics, and functional properties. Canadian Ins. Food Sci. Technol. J. 23, 226-232. crossref(new window)

16.
Miller, R. B. (2005) Food irradiation using electron beams. In Miller, R. B. (ed). Electronic irradiation of foods. Springer, New York. pp. 43-74.

17.
Mitchell, G. E. (1994) Irradiation preservation of meats. Food Australia, 46, 512-516.

18.
Narvaiz, P., Lescano, G., and Kairiyama, E. (1992) Physicochemical and sensory analyses on egg powder irradiated to inactivate Salmonella and reduce microbial load. J. Food Safety 12, 263-282. crossref(new window)

19.
Patrick, M. E., Adcock, P. M., Gomez, T. M., Altekruse, S. F., Holland, B. H., Tauxe, R. V., and Swerdlow, D. L. (2004) Salmonella Enteritidis infections, United States, 1985-1999. Emerg. Infect. Dis. 10, 1-7. crossref(new window)

20.
Phillips, L. G., German, J. B., Focgcding, E. A., Harwalkar, A., Kilara, B. A., Lewins, B. A., Mangino, M. E., Morr, C. V., Regenstein, J. M., Smith, D. M., and Kinsella, J. E. (1990) Standardized procedure for measuring foaming properties of three proteins, a collaborative study. J. Food Sci. 55, 1441-1444. crossref(new window)

21.
Phillips, L. G., Whitehead, D. M., and Kinsella, J. (1994) Structure-Function properties of food proteins. Academic Press, San Diego.

22.
Pike, O. A. and Peng, I. C. (1985) Stability of shell egg and liquid yolk to lipid oxidation. Poultry Sci. 64, 1470-1475. crossref(new window)

23.
Pinto, P., Ribeiro, R., Sousa, L., Cabo Verde, S., Lima, M. G., Dinis, M., Santana, A., and Botelho, M. L. (2004) Sanitation of chicken eggs by ionizing radiation: functional and nutritional assessment. Radiat. Phys. Chem. 71, 33-36.

24.
Serrano, L. E., Murano, E. A., Shenoy, K., and Olson, D. G. (1997) D Values of Salmonella enteritidis isolates and quality attributes of shell eggs and liquid whole eggs treated with irradiation. Poultry Sci. 76, 202-205. crossref(new window)

25.
Sommers, C. H. and Fan, X. (2006) Food irradiation research and technology. 1st ed. IFT Press Series.

26.
Song, H. P., Kim, B., Choe, J. H., Jung, S., Kim, K. S., Kim, D. H., and Jo, C. (2009a) Improvement of foaming ability of egg white product by irradiation and its application. Radiat. Phys. Chem. 78, 217-221. crossref(new window)

27.
Song, H. P., Kim, B., Jung, S., Choe, J. H., Yun, H., Kim, Y. J., and Jo, C. (2009b) Effect of gamma and electron beam irradiation on the survival of pathogens inoculated into salted, seasoned, and fermented oyster. LWT-Food Sci. Technol. 42, 1320-1324. crossref(new window)

28.
Stewart, E. M. (2001) Food Irradiation Chemistry. In Molins, R. A. (ed), Food Irradiation: Principles and Applications. Wiley-Interscience, New York.

29.
Theron, H. Venter, P., and Lues, J. F. R. (2003) Bacterial growth on chicken eggs in various storage environments. Food Res. Int. 36, 969-975. crossref(new window)

30.
Tellez, I. G., Trejo, R. M., Sanchez, R. E., Ceniceros, R. M., Luna, Q. P., Zazua, P., and Hargis, B. M. (1995) Effect of gamma irradiation on commercial eggs experimentally inoculated with Salmonella Enteritidis. Radiat. Phys. Chem. 46, 789-792. crossref(new window)

31.
USDA-Food Safety and Inspection Service (2000) Irradiation in the production, processing and handling of food-Shell eggs, fresh; safe use of ionizing radiation for salmonella reduction. Fed. Regist. 65, 45280-45282.

32.
Van der Plancken, I., Van Loey, A., and Hendrickx, M. (2006) Effect of heat treatment on the physico-chemical properties of egg white proteins: A kinetic study. J. Food Eng. 75, 316-326. crossref(new window)

33.
Yang, S. C. and Baldwin, R. E. (1995) Functional properties of eggs in foods. In: Stadelman, W. J., Cotterill, O. J. (ed), Egg Science and Technology, 4th ed. Food Products Press, New York.