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Microbial safety and physicochemical characteristics of electron beam irradiated whole egg powder
- Kim, Hyun-Joo, Yong, Hae In, Jayasena, Dinesh D., Lee, Hyun Jung, Lee, Haelim, Jo, Cheorun
- Food science and biotechnology 2016 v.25 no.2 pp. 637-642
- Escherichia coli, Listeria monocytogenes, Salmonella Typhimurium, color, eggs, foaming, irradiation, microorganisms, peroxide value
- The effect of electron beam (EB) irradiation on inactivation of foodborne microorganisms and the quality of whole egg powder (WEP) was investigated. WEP sample was irradiated (0, 1, 2, and 4 kGy) and stored for 2 months at 25°C. The D ₁₀ values for Escherichia coli, Listeria monocytogenes, and Salmonella Typhimurium were 0.26, 0.13, and 0.26 kGy, respectively. The L* value increased, while the a* and b* values decreased with increasing irradiation dose. Foaming ability of irradiated samples increased at 0 and 1 months, but not at 2 month. The peroxide value of sample increased both with irradiation and storage. After 1 and 2 months, samples irradiated at 2 and 4 kGy had lower sensory scores for color than those irradiated at 1 kGy. These results suggested that the use of low-dose EB irradiation (≤2 kGy) could improve microbial safety and foaming ability of the WEP with minimal quality changes.