title: Comparison between irradiated and thermally pasteurized liquid egg white on functional, physical, and microbiological properties.
abstract: A comparative study was undertaken to determine the effect of irradiation and thermal pasteurization on the functional, physical, and microbiological properties of liquid egg white (LEW). The LEW was irradiated or thermally pasteurized then stored at 4 C for 3 mo. Both treatments destroyed the inoculum, Salmonella typhimurium. The microbial growth rate was slower in the irradiated LEW than in the thermally pasteurized treatment. Irradiated samples had 47% lower foam drainage and more stable viscosity than samples that were thermally pasteurized. Volume of angel food cake prepared with irradiated or pasteurized LEW decreased 48 and 57%, respectively, after 90 d. Color did not differ between treatments. Ionizing radiation is an alternative processing method that inhibits microbial growth and helps maintain functionality of LEW.
authors: Department of Foods and Nutrition, Kansas State University, Manhattan 66506, USA.
authors: Y C
authors: YC
authors: Wong
authors: T J
authors: TJ
authors: Herald
authors: K A
authors: KA
authors: Hachmeister
mesh_terms: D000818:Animals; D002645:Chickens; D003116:Color / Q000592:standards; D003296:Cooking; D004527:Egg Proteins / Q000032:analysis; D004529:Egg White / Q000382:microbiology* / Q000592:standards*; D005260:Female; D005514:Food Irradiation; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D012034:Refrigeration; D013997:Time Factors; D014783:Viscosity
chemical_list: D004527:Egg Proteins