Document Detail

Comparison between irradiated and thermally pasteurized liquid egg white on functional, physical, and microbiological properties.
MedLine Citation:
PMID:  8737848     Owner:  NLM     Status:  MEDLINE    
A comparative study was undertaken to determine the effect of irradiation and thermal pasteurization on the functional, physical, and microbiological properties of liquid egg white (LEW). The LEW was irradiated or thermally pasteurized then stored at 4 C for 3 mo. Both treatments destroyed the inoculum, Salmonella typhimurium. The microbial growth rate was slower in the irradiated LEW than in the thermally pasteurized treatment. Irradiated samples had 47% lower foam drainage and more stable viscosity than samples that were thermally pasteurized. Volume of angel food cake prepared with irradiated or pasteurized LEW decreased 48 and 57%, respectively, after 90 d. Color did not differ between treatments. Ionizing radiation is an alternative processing method that inhibits microbial growth and helps maintain functionality of LEW.
Y C Wong; T J Herald; K A Hachmeister
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Publication Detail:
Type:  Comparative Study; Journal Article    
Journal Detail:
Title:  Poultry science     Volume:  75     ISSN:  0032-5791     ISO Abbreviation:  Poult. Sci.     Publication Date:  1996 Jun 
Date Detail:
Created Date:  1996-10-28     Completed Date:  1996-10-28     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0401150     Medline TA:  Poult Sci     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  803-8     Citation Subset:  IM    
Department of Foods and Nutrition, Kansas State University, Manhattan 66506, USA.
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MeSH Terms
Color / standards
Egg Proteins / analysis
Egg White / microbiology*,  standards*
Food Irradiation*
Hot Temperature*
Hydrogen-Ion Concentration
Time Factors
Reg. No./Substance:
0/Egg Proteins

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