Sensory evaluation by gamma radiation effect on protein allergen of laying hen eggs

• Published in: Radiation physics and chemistry (Oxford, England : 1993) England : 1993), 2012-08, Vol.81 (8), p.1141-1143
• Main Authors: Harder, M.N.C., Arthur, V., Perina, V.C.S., Silva, L.C.A.S., Bortoleto, G.G.
• Format: Article
• Language: English
• Subjects: Acceptability; Allergen food; Dosage; Eggs; Foods; Gamma radiation; Gamma rays; Irradiation; Laying hen egg; Microorganisms; Sensorial analysis
• ISSN: 0969-806X; 1879-0895
• DOI: 10.1016/j.radphyschem.2012.01.020

Although considered the most complete food and nutritionally shown to be part of a healthy diet, the egg is the source of many eating disorders, especially for infants. Irradiation has been used in studies not only as a means of microbiological control, but also on its structural action in the substances molecules and has been used to reduce the allergenic effects. The aim of this study was to evaluate the sensory effects of Co60 gamma radiation on proteins, enabling the acceptability of allergy food for genetically intolerant people. Eggs commercial fresh and freeze-dried and subjected to gamma irradiation by Co60 source at doses 0 (control), 10kGy; 20kGy and 30kGy and rates of doses of 19.4kGy/h and 31.8kGy/h. Acceptability test was used by the hedonic scale, since it is necessary to know the “affective status” of consumers for the product, implying a preference, i.e. the most preferred samples are the most accepted and vice versa. The samples were presented as the habit of consumption (cooked) to a group of 41 adults panelists of both gender, aged from 21 to 40 years, and served under complete block design balanced with respect to the order of presentation. The evaluated attributes was flavor, appearance and overall acceptability. In general, for boiled eggs and freeze-dried, it was observed that the control sample was the most acceptable, followed by the sample irradiated with 10kGy in both dose rates. In addition, panelists presented in testimony that they found interesting changes due to irradiation; also said they would not buy the product because of the marked change in appearance and smell, which at one point he ended up in disgust and detract from sales of the product, but they would buy irradiated with 10kGy in both dose rate and dose of 20kGy at a dose rate of 19.4kGy/h. ► To minimized allergenic foods problem can be used gamma radiation. ► To identify the consumers preference about the quality of this kind food was used sensorial analysis. ► In addition panelists presented in testimony of this work that they found interesting changes due to irradiation.