Characterization of freeze-dried egg melange long stored after irradiation

Radiation Physics and Chemistry

Volumn 77, Issue 1, 2008, Pages 58-63

  Bakalivanov, Stefan ^a   Tsvetkova, Eli ^a   Bakalivanova, Todorka ^a   Tsvetkov, Tsvetan ^a   Kaloyanov, Nikolay ^b   Grigorova, Stoyanka ^a   Alexieva, Vanja ^a  

^a Agricultural Academy   (Bulgaria)

^b UNIVERSITY OF CHEMICAL TECHNOLOGY AND METALLURGY   (Bulgaria)

Author keywords

Freeze dried egg m lange; Irradiation; Malondialdehyde; Microbiological status; Protein spectra; Sensory properties; Storage; Thiole groups

Indexed keywords

ALDEHYDES; GAMMA RAYS; PROTEINS; SPECTROSCOPIC ANALYSIS;

MALONDIALDEHYDE; MICROBIOLOGICAL STATUS; PROTEIN SPECTRA; SENSORY PROPERTIES; THIOLE GROUPS;

RADIATION EFFECTS;

MALONALDEHYDE; THIOPHENE;

ARTICLE; EGG; FOOD; FREEZE DRYING; GAMMA IRRADIATION; HEN; IRRADIATION; MICROBIOLOGICAL EXAMINATION; NONHUMAN; ROOM TEMPERATURE; SAMPLING;

EID: 35448952605     PISSN: 0969806X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2007.02.005     Document Type: Article

References (25)

1. AOAC, 1990. Official Methods of Analysis, fifteenth ed. Association of Official Analytical Chemists, Washington, DC.
2. Ball H.R., and Gardner F.A. Physical and functional properties of gamma irradiated liquid egg white. Poult. Sci. 47 5 (1968) 1481-1488
3. Farkas J. Decontamination including parasite control, of dried, chilled and frozen foods by irradiation. Acta Aliment. 16 4 (1987) 351-384
4. Galyean R.D., Cotterill O.J., and Cunningham F.E. Yolk inhibition of lysozyme activity in egg white. Poult. Sci. 51 (1972) 1346-1353
5. Grosdanov, A., Kaloyanov, I., Monov, G., Dimitrova, N., Atanasova, T., Dilova, N., 1993. Irradiation treatment of mechanically deboned meat to achieve decontamination and storage life extension. Final Report FAO/IAEA Research Coordination Meeting on Food Irradiation Programme for Middle East and European Countries, Cadarach, France, pp. 97-120
6. Handa A., and Kuroda N. Functional improvements in dried egg white trough the Maillard reaction. J. Agric Food Chem. 47 5 (1999) 1845-1850
7. Hofmann, K., 1977. Die Funktion der Aminosäureen Cystein und Cystin des Fleisches und Methoden zur Bestimmung iherer Sulfhydyl (SH) und Disulffid (SS)-Gruppen Fleischwirtsch. 57 (12), 2225-2228, 2231-2237.
8. Katusin-Razem B., Razem D., Matic S., Mihokovic V., Kostromin-Soos N., and Milanovic N. Chemical and organoleptical properties of irradiated dried whole egg and egg yolk. J. Food Prot. 52 11 (1989) 781-786
9. Kijowski, J., Kwasniewska, L., Miszczak, R., Zabielski, J., Fiszer, W., 1991. Quality of Poultry Products. II. Eggs and Egg Products. The Netherlands Spelderholt, Centre for Poultry Research, p. 211.
10. Klinger I., Fuchs V., Basker D., Juven B.J., Lappidot M., and Eisenberg E. Irradiation of broiler chicken meat. Israel J. Vet. Med. 43 3 (1986) 181-192
11. Laemmli U.K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227 5259 (1970) 680-685
12. MacDonnell L.R., Feeney R.E., Hanson H.L., Campbell A., and Sugihara T.F. The functional properties of the egg white proteins. Food Technol. 9 2 (1955) 49-53
13. Mossel D.A.A. Processing for safety of meat and poultry by radicidation: progress, pennury, prospects. In: Smulder F.G.M. (Ed). Elimination of Pathogenic Organisms from Meat and Poultry (1987), Elsevier, Amsterdam 305-318
14. Newburg D.S., and Concon J.M. Malonaldehyde concentrations in food are affected by cooking conditions. J. Food Sci. 45 6 (1980) 1681-1683
15. Patrick P.S., and Swaisgood H.E. Sulfhydryl and disulfide groups in skim milk as affected by direct ultra-high-temperature heating and subsequent storage. J. Dairy Sci. 59 4 (1976) 594-600
16. Roberts, T.S., 1996. Microorganisms in Foods. V. Microbiological Specifications of Food Pathogens, 1st ed. ICMSF, Blackie Academic & Professional, London, pp. 217-265.
17. Roberts T.A., and Sockett P.N. The socioeconomic impact of human Salmonella enteritidis infection. Int. J. Food Microbiol. 21 (1994) 117-129
18. Robinson J.D. Interaction between protein sulfhydryl groups and lipid double bonds in biological membranes. Nature 212 5058 (1966) 199-201
19. Robinson, D.S., 1987. The chemical basis of albumen quality. In: Egg Quality-Current Problems and Recent Advances; Longman Scientific & Technical, Harlow, Essex, England, pp. 179-211 (Chapter 11).
20. Scholtyssek, von S., El-Bogdady, A., 1980. Die Qualitat und insbesondere das Schaumbildungsvermogen von Eiern aus unterschiedlichen Herku{combining double acute accent}nften und Lagerungsbe-dingungen. Arch. Geflu{combining double acute accent}gelk. 44 (2), 79-87.
21. Sedlak J.R., and Lindsay R.H. Estimation of total protein-bound and non-protein sulfhydryl groups in tissue with Ellman's reagent. Anal. Biochem. 25 11 (1968) 192-205
22. Siu G.M., and Draper H.H. A survey of the malonaldehyde content of retail meats and fish. J. Food Sci. 43 4 (1978) 1147-1149
23. Trziszka H., and Scholtyssek S. Polyacrylamidgel-Elektrophorese als Methods zur Eiqualitäts differenzierung. Inter. Zeitsch. fu{combining double acute accent}r Lebensmittel-Technol. und-Verfahrenstech 38 6 (1987) 491-493
24. WHO/FAO/IAEA, 1989. International Consultation Group of Food Irradiation, consultation on microbiological criteria for foods to be further processed including by irradiation. WHO, Geneva.
25. Wong J.W., Hashimoto K., and Shibamoto T. Antioxidant activities of rosemary and sage extracts and vitamin E in a model meat system. J. Agric Food Chem. 43 10 (1995) 2707-2712