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Journals / Gıda / 2018 / Cilt: 43 - Sayı: 6

EFFECTS OF ULTRASOUND TREATMENT ON FUNCTIONAL AND PHYSICAL PROPERTIES OF LIQUID EGGS

SIVI YUMURTADA ULTRASES TEKNİĞİ KULLANIMININ ÜRÜNÜN BAZI FİZİKSEL VE FONKSİYONEL ÖZELLİKLERİ ÜZERİNDEKİ ETKİSİ

Muhammed YÜCEER
Journal
Gıda
Pages
1019–1029
Publication Date
2018-11-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Sonication has a potential to become significant breakthrough and improve functional properties of eggs during storage while increasing shelf-life.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The effects of different ultrasound powers (150 W and 375 W) and exposure times (3 min and 6 min) on physico-functional properties of liquid whole eggs were investigated.
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Key Findings & Data:Whipping capacity, foaming stability, pH, L*, a*, b* color, package headspace O2 and CO2 gas concentration were analyzed at weekly intervals during storage (5-6 weeks at 4°C).
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Conclusion & Impact:Sonication has a potential to become significant breakthrough and improve functional properties of eggs during storage while increasing shelf-life.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Yumurta · sıvı bütün yumurta · ultrases

Abstract

The effects of different ultrasound powers (150 W and 375 W) and exposure times (3 min and 6 min) on physico-functional properties of liquid whole eggs were investigated. Whipping capacity, foaming stability, pH, L*, a*, b* color, package headspace O2 and CO2 gas concentration were analyzed at weekly intervals during storage (5-6 weeks at 4°C). Ultrasound has improved the whipping capacity and maintained quality criteria’s in increasing shelf life during storage, stabilizing pH and limiting CO2 especially in 375W-6 min. Ultrasound has provided a significant increase on whipping capacity values from 410±14.14 (control/untreated) to 565±7.07; 610±14.14; 607.5±17.68, and 612.5±10.61, respectively (150W-3 min; 150W-6 min; 375W-3 min and 375W-6 min). Egg’s whipping capacity values were increased with increasing exposure time and power (Watt). Sonication has a potential to become significant breakthrough and improve functional properties of eggs during storage while increasing shelf-life.

Özet

Bu çalışmada, ultrases uygulamasının 150 W ve 375 W değerlerinde 3 ve 6 dakika sürede sıvı bütün yumurtanın fiziko-fonksiyonel kalite kriterlerine etkisi belirlenmiştir. Sıvı bütün yumurtanın pH, L*, a*, b* renk, köpük kapasitesi, köpük stabilitesi, ambalaj içi O2 ve CO2 gaz konsantrasyonu depolama süresince (4°C’de 5-6 hafta) ölçülmüştür. Ultrases uygulamasının yumurtanın kalite kriterlerinde; pH değerinde (7.37±0.04’den 7.46±0.02’e) artış ve depolamada CO2 konsantrasyonunda (35.50±0.10’den 17.43±0.32’e) azalma kaydedilmiştir. (375W-6 dk.). Çalışmada ultrases uygulaması, köpük kapasitesi değerleri üzerinde önemli düzeyde etki ederek; 410±14.14 (kontrol), uygulamalarda ise sırası ile; 565±7.07; 610±14.14; 607.5±17.68 ve 612.5±10.61 (150W-3 dk.; 150W-6 dk.; 375W-3 dk. ve 375W-6 dk.) değerleri belirlenmiştir. Uygulanan ultrases gücü ve uygulama süresinin artması ile birlikte yumurtaların köpük kapasitelerinin arttığı sonucuna ulaşılmıştır. Ultrasesin sıvı yumurtanın fizikofonksiyonel özellikleri üzerindeki etkisi incelendiğinde sonikasyon tekniğinin raf ömrünün arttırılması ve fonksiyonel özelliklerinin geliştirilmesi amacıyla kullanılabilme potansiyeli belirlenmiştir.

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Cite This Article

YÜCEER, M. (2018). EFFECTS OF ULTRASOUND TREATMENT ON FUNCTIONAL AND PHYSICAL PROPERTIES OF LIQUID EGGS. Gıda, Cilt: 43 - Sayı: 6, 1019–1029. https://ajindex.com/articles/39163

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