The effects of sonication on the stability of eggs during extended storage

Summary The efficacy of sonication with different powers (80, 160 and 360 W) on fresh eggs for maintaining internal qualities such as pH, Haugh Unit (HU), yolk index (YI), relative whipping capacity (RWC), total solids, rheological behaviour and eggshell strength were investigated during storage at...

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Bibliographic Details
Published in:International journal of food science & technology 2022-09, Vol.57 (9), p.6046-6054
Main Authors: Yüceer, Muhammed, Yıldırım, Gözde, Caner, Cengiz
Format: Article
Language:English
Subjects:
Albumen
Cavitation
Egg shells
Eggs
Functional property
hen's eggs
internal egg quality
pH effects
Rheological properties
Room temperature
Shelf life
Sonication
Stability
Storage
storage stability
ultrasound
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Summary:Summary The efficacy of sonication with different powers (80, 160 and 360 W) on fresh eggs for maintaining internal qualities such as pH, Haugh Unit (HU), yolk index (YI), relative whipping capacity (RWC), total solids, rheological behaviour and eggshell strength were investigated during storage at room temperature. Differences in significant (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.15958