Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.15/449
Título: Sanitation of chicken eggs by ionizing radiation: functional and nutritional assessment
Autor: Pinto, Paula
Ribeiro, R.
Sousa, L.
Cabo Verde, S.
Lima, Maria Gabiela
Dinis, Manuela
Santana, Antonieta
Botelho, M. L.
Palavras-chave: Radiation preservation of food
Eggs
Nutrition - Evaluation
Samonella
Conservação dos alimentos
Ovo
Irradiação
Data: 2004
Editora: Elsevier
Citação: PINTO, P.; RIBEIRO, R.; SOUSA; L.; CABO VERDE, S.; LIMA, M. G.; DINIS, M.; SANTANA, A. & BOTELHO, M. L. (2004) - Sanitation of chicken eggs by ionizing radiation: functional and nutritional assessment Radiation physics and chemistry. 71: 35-38. doi:10.1016/j.radphyschem.2004.03.065
Resumo: Alternative technologies must be developed and implemented considering sanitation and preservation of eggs mainly for risk population. Food irradiation is an alternative to free Salmonella spp. and Campylobacter spp. eggs, as a low dose point to a safety assurance. This study presents the correlation between irradiation doses (0.5 kGy up to 5 kGy at dose rate of 1.0 kGy/h) and some of functional and nutritional egg properties. Viscosimetry of non-irradiated and irradiated eggs was evaluated by means of VT550 Haake with an NV sensor and co-axes cylinders. After irradiation at 5 kGy, the yolk colour die (pale yellow) and the white egg was modified to a turbid yellow. The Cross equation was utilized to viscosimetry curves. Based on the assymptotics viscosimetry data indicated that increase of doses corresponds to an increase of the yolk and a decrease of white egg viscosimetry as such a Newton behaviour. Irradiation effects on nutritional properties were evaluated by means of egg protein patterns that were assessed by polyacrylamide gel electrophoresis. Lipids were identified by TLC. Based on results the sanitation dose is lower than the limit dose for the decrease of the main eggs properties.
Peer review: yes
URI: http://hdl.handle.net/10400.15/449
ISSN: 0969-806X
Versão do Editor: http://www.sciencedirect.com/science/article/pii/S0969806X04001501
Aparece nas colecções:Artigos em revistas internacionais_ESAS

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