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Effects of Gamma Irradiation on the Shelf Stability of Whole Baked Egg  

Kim Dong-Ho (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute)
Song Hyun-Pa (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute)
Lee You-Seok (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute)
Cha Bo-Suk (Department of Food Science, Suwon Woman's College)
Kim Byung-Keun (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute)
Byun Myung-Woo (Radiation Food Science and Biotechnology Team, Korea Atomic Energy Research Institute)
Publication Information
Food Science and Preservation / v.11, no.3, 2004 , pp. 394-399 More about this Journal
Abstract
The effects of gamma irradiation to improve the hygienic quality and microbiological shelf stability of whole baked egg were investigated by comparison with autoclaving process. The contamination levels of coliform, total aerobic bacteria and fungal group in a fresh egg were 10$^{5}$ CFU/g, 10$^{2}$ CFU/g and 10$^{1}$ CFU/g, respectively. After baking process, total aerobic bacteria and fungi were not exceeded to 10$^{1}$ CFU/g. Also, coliform was not detected under the aseptic process. However, cell counts of the baked egg after packaging reached to 10$^{4}$ CFU/g of total aerobic bacteria, 10$^{1}$ CFU/g of coliform, and 10$^{2}$ CFU/g of fungi. Therefore, it was assumed that microbial contamination of baked and packaged egg was mainly originated from an environmental uptake during packaging process. Microbiological shelf stability of the non sterilized control was about a week. Whereas, the baked eggs irradiated at more than 5 kGy were stable over 12 weeks at ambient condition as like those being autoclaved. Analytical texture profIle was stable within 10 kGy, but it became hardened in the sample treated with autoclaving. About 67$\%$ of panelists identified a sensory difference between non-irradiated and 10 kGy-irradiated sample. The baked egg irradiated at 10 kGy and autoclaved had lower acceptability than the control or samples irradiated lower than 5 kGy. Therefore, it was considered that optimal irradiation dose for radiation sterilization of baked and packaged egg was 5 kGy. At that point, it was recommended that appropriate microbiological shelf-life was 12 weeks at ambient condition.
Keywords
egg; shelf life; gamma irradiation;
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Times Cited By KSCI : 1  (Citation Analysis)
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