• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.311-314
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• 2003

As a research on the practical approaches of gamma irradiation for the reduction of egg allergy, cakes including gamma-irradiated egg white were manufactured, and rheological characteristics and sensory qualities of the cakes were evaluated. Egg white was separated from whole egg and then gamma-irradiated with the absorbed dose of 10 or 20 kGy White layer cake, pound cake and sponge cake were made with irradiated egg white and used to the subsequent experiments. Firmness of all samples containing irradiated egg white was higher than that of control. Retrogradation of pound and sponge cakes containing irradiated egg white was delayed, and the result showed that the usage of irradiated egg white was better at the point of rheological storage ability. Effects of irradiated egg white on the sensory quality were different depending onto the properties of each product. Radiation off-odor was observed in the a11 samples containing irradiated egg white. To maintain the sensory Qualify, adequate methods such as masking effects should be developed during manufacture.