Linked Life Data

16463979

Source:http://linkedlifedata.com/resource/pubmed/id/16463979

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
11
pubmed:dateCreated
2006-2-8
pubmed:abstractText
Shell eggs were irradiated and the physico-chemical, and functional properties of egg yolk and white were determined. The color of egg yolk was not affected, but the viscosity of egg white was dramatically lowered and became watery by irradiation. The foam capacity and foam stability of egg white were significantly decreased due to protein oxidation by irradiation. However, the texture characteristics of egg white were not changed by irradiation, indicating that irradiation may not alter the thermal characteristics of egg white proteins. Sulfur volatiles were generated by irradiation but disappeared during storage under aerobic conditions. Because egg white became watery, irradiation may not be advisable for table eggs but may be useful for pasteurizing liquid egg white or liquid whole egg without significant deterioration of their quality and functionality. In particular, the dramatic decrease in the viscosity of egg white by irradiation will improve flow of liquid egg white or liquid whole egg, which could be highly useful for egg processing.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:status
MEDLINE
pubmed:month
Nov
pubmed:issn
0032-5791
pubmed:author
pubmed:issnType
Print
pubmed:volume
84
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
1791-6
pubmed:dateRevised
2006-11-15
pubmed:meshHeading
pubmed:year
2005
pubmed:articleTitle
Effect of irradiating shell eggs on quality attributes and functional properties of yolk and white.
pubmed:affiliation
Department of Animal Science, Iowa State University, Ames, Iowa 50011, USA.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't