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Effect of electron beam irradiation on physical, physicochemical and functional properties of liquid egg yolk during frozen storage.

Author(s) : HUANG S., HERALD T. J., MÜLLER D. D.

Type of article: Article

Summary

Raw yolk of 1 day old eggs was either subjected to linear electron beam irradiation at 2.5 kilogray dosage or not processed. Both irradiated and non-processed egg yolk samples were stored at -15 deg C. Results indicated that electron beam irradiation did not cause significant physical, chemical or functional changes of egg yolk or cleavage of egg yolk protein. Therefore electron beam irradiation could serve as a preservation method for liquid egg yolk.

Details

  • Original title: Effect of electron beam irradiation on physical, physicochemical and functional properties of liquid egg yolk during frozen storage.
  • Record ID : 1998-3687
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 76 - n. 11
  • Publication date: 1997/11
  • Document available for consultation in the library of the IIR headquarters only.

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