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The quality of radurised whole egg powder.

[In Polish. / En polonais.]

Author(s) : KIJOWSKI J., MAGNUSKI T., ZABIELSKI J.

Type of article: Article

Summary

The effect of gamma irradiation on the quality of whole egg powder was studied at radiation doses of 2.5, 5.0, 7.5 and 10 kilograys. The material was irradiated in polyethylene bags, and the total number of bacteria and that of pathogens were determined. Solubility of the powder, the electrophoretic separation of soluble fractions, the content of malon dialdehyde, colour changes and hardness of gel were investigated. Also, the sensory evaluation of scrambled egg and that of experimental cake was performed. The studies showed, that a 5 kilogray dose was effective enough for the elimination of non spore-forming bacteria in the material. Other results are given, as well.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1994-3039
  • Languages: Polish
  • Source: Przemysl Spozywczy - vol. 48 - n. 1
  • Publication date: 1994/01
  • Document available for consultation in the library of the IIR headquarters only.

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