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Microbial safety and physicochemical characteristics of electron beam irradiated whole egg powder

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Abstract

The effect of electron beam (EB) irradiation on inactivation of foodborne microorganisms and the quality of whole egg powder (WEP) was investigated. WEP sample was irradiated (0, 1, 2, and 4 kGy) and stored for 2 months at 25°C. The D 10 values for Escherichia coli, Listeria monocytogenes, and Salmonella Typhimurium were 0.26, 0.13, and 0.26 kGy, respectively. The L* value increased, while the a* and b* values decreased with increasing irradiation dose. Foaming ability of irradiated samples increased at 0 and 1 months, but not at 2 month. The peroxide value of sample increased both with irradiation and storage. After 1 and 2 months, samples irradiated at 2 and 4 kGy had lower sensory scores for color than those irradiated at 1 kGy. These results suggested that the use of low-dose EB irradiation (≤2 kGy) could improve microbial safety and foaming ability of the WEP with minimal quality changes.

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Authors and Affiliations

  1. Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, RDA, Suwon, Gyeonggi, 16613, Korea

    Hyun-Joo Kim

  2. Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University, Seoul, 08826, Korea

    Hae In Yong, Hyun Jung Lee, Haelim Lee & Cheorun Jo

  3. Department of Animal Science, Uva Wellasa University, Badulla, 90000, Sri Lanka

    Dinesh D. Jayasena

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Correspondence to Cheorun Jo.

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Kim, HJ., Yong, H., Jayasena, D. et al. Microbial safety and physicochemical characteristics of electron beam irradiated whole egg powder. Food Sci Biotechnol 25, 637–642 (2016). https://doi.org/10.1007/s10068-016-0089-4

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