title: Maintaining functional properties of shell eggs by ultrasound treatment.
abstract: BACKGROUND
  Ultrasonic treatment is an emerging technique that could be an alternative to existing thermal processing techniques in foods. Ultrasonic treatments may also be used to extend the shelf life of egg during storage period in ambient temperature. The effectiveness of ultrasound treatment with different power levels (200 W, 300 W, 450 W) and treatment times (2 min and 5 min) was evaluated for enhancing the functional properties of eggs during storage at 24 ° C for 6 weeks.
  
  
  RESULTS
  Ultrasound treatment power and treatment time had significant effects on Haugh unit, yolk index, albumen pH, dry matter, relative whipping capacity, and albumen viscosity resulting in extended shelf life. Attributes such as yolk index, Haugh unit, pH, whipping capacity, dry matter for 300 W and 450 W treatments were better than control and 200 W treatments. Longer treatment time and power showed a significant influence on functional properties.
  
  
  CONCLUSIONS
  Power levels of 300 W and 450 W of ultrasound treatments had improved internal quality of fresh eggs during storage, but negative effect on shell strength. The study showed that ultrasound treatment could be an alternative and effective technique for maintaining the internal qualities of fresh eggs during long-term storage while Fourier transform near infrared spectroscopy could be used as a new tool for the assessment of freshness.
authors.affiliation: Department of Food Engineering, Canakkale Onsekiz Mart University, 017020, Canakkale, Turkey.
authors.forename: Cengiz
authors.initials: C
authors.lastname: Caner
authors.affiliation: Department of Food Engineering, Canakkale Onsekiz Mart University, 017020, Canakkale, Turkey.
authors.forename: Muhammed
authors.identifier: http://orcid.org/0000-0001-6709-1347
authors.initials: M
authors.lastname: Yuceer
mesh_terms: D000418:Albumins / Q000032:analysis; D000818:Animals; D002645:Chickens; D004528:Egg Shell; D004529:Egg White / Q000737:chemistry; D004530:Egg Yolk / Q000737:chemistry; D004531:Eggs / Q000032:analysis* / Q000592:standards; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage; D019220:High-Energy Shock Waves; D006801:Humans; D017550:Spectroscopy, Fourier Transform Infrared; D013696:Temperature; D014465:Ultrasonics / Q000379:methods*
chemical_list: D000418:Albumins
keywords: egg quality; functional properties; shelf life; shell eggs; ultrasound