Effect of UV-C Application on the Microbiological Quality of Liquid Egg White (Turkish with English Abstract)

Öz

Liquid egg white (LEW) can be described as semi-transparent (opaque) egg product, separated from the shell. LEW can be more stable by pasteurization at mild temperature and short residence time. Moreover, product quality of LEW was affected by thermal treatment due to the high protein content. This study involves the investigation of the microbiological quality of LEW treated with UV-C irradiation which is introduced as an alternative method for thermal treatment. For this purpose, E. coli O157:H7 (ATCC 700728), L. innocua (NRRL-B 33314) and E. coli K-12 (ATCC 25253)-inoculated LEW samples were disinfected by UV-C at certain dosages. Treatments were applied at 0-100 mJ/cm2 of UV dose and 1.315 mW/cm2 of UV incident intensity using bench top collimated beam UV apparatus. Maximum inactivation of E. coli O157:H7, E. coli K-12, and L. innocua were determined as 3.206±0.777 log, 2.719±0.63 log and 2.624±0.268 log CFU/mL, respectively. It is concluded that UV-C irradiation can be used as a pretreatment process in the production of LEW and it increases the microbial inactivation efficiency of the product.

Anahtar Kelimeler

• UV-C irradiation, biodosimeter, liquid egg white, microbial inactivation

UV-C Uygulamasının Sıvı Yumurta Beyazının Mikrobiyolojik Kalitesi Üzerine Etkisi

Öz

Sıvı yumurta beyazı, kabuğundan ayrılmış yarı geçirgen (opak) görünümlü yumurta ürünüdür. Sıvı yumurta beyazı, düşük sıcaklık ve kısa sürelerde pastörize edilerek dayanıklı hale getirilmektedir. Ancak yüksek protein içeriği nedeni ile ısıl işlem ürün kalitesini olumsuz yönde etkilemektedir. Bu çalışma, ısıl işleme alternatif olarak öne sürülen UV-C ışınlama yöntemiyle sıvı yumurta beyazının mikrobiyolojik kalitesinin incelenmesini kapsamaktadır. Bu amaçla; yumurta beyazı örnekleri, E. coli O157:H7 (ATCC 700728), L. innocua (NRRL-B 33314) ve E. coli K-12 (ATCC 25253) ile inoküle edilerek belli dozlarda UV-C ışın uygulamasına tabi tutulmuştur. Denemeler 0-100 mJ/cm2 UV doz aralığı ve 1.315 mW/cm2 UV şiddetinde, laboratuvar ölçekli UV dezenfeksiyon cihazı kullanılarak gerçekleştirilmiştir. Elde edilen sonuçlara göre, E. coli O157:H7, E. coli K-12 ve L. innocua sayılarında maksimum 3.206±0.777 log, 2.719±0.63 log ve 2.624±0.268 log kob/mL azalma saptanmıştır. Sıvı yumurta beyazı üretiminde, UV-C ışınlarının bir ön işlem olarak kullanılabileceği ve ürünün mikrobiyolojik stabilitesini artırılabileceği sonucuna varılmıştır.

Anahtar Kelimeler

• UV-C ışınlama, biyodozimetre, sıvı yumurta beyazı, mikrobiyal inaktivasyon

Kaynakça

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