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

Yıl 2018, , 1019 - 1029, 01.11.2018

Muhammed Yüceer

https://doi.org/10.15237/gida.GD18079

Cited By: 1

Öz

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.

Anahtar Kelimeler

Egg, liquid whole egg, ultrasound, foaming properties, rheological behavior, quality criteria, storage

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

Öz

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.  

Anahtar Kelimeler

Yumurta, sıvı bütün yumurta, ultrases, köpük özellikleri, reolojik davranış, kalite kriteri, depolama

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