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Sanitation of chicken eggs by ionizing radiation: functional and nutritional assessment

2004Journal article Open access
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authorProfile.affiliationInstituto Politécnico de Santarém, Escola Superior Agrária de Santarémpt_PT
dc.contributor.authorPinto, Paula
dc.contributor.authorRibeiro, R.
dc.contributor.authorSousa, L.
dc.contributor.authorCabo Verde, S.
dc.contributor.authorBasto de Lima, Maria Gabriela
dc.contributor.authorDinis, Manuela
dc.contributor.authorSantana, Antonieta
dc.contributor.authorBotelho, M. L.
dc.date.accessioned2011-06-01T16:09:06Z
dc.date.available2011-06-01T16:09:06Z
dc.date.issued2004
dc.description.abstractAlternative 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.por
dc.identifier.citationPINTO, 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.2004.03.065por
dc.identifier.issn0969-806X
dc.identifier.urihttp://hdl.handle.net/10400.15/449
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relation.publisherversionhttp://www.sciencedirect.com/science/article/pii/S0969806X04001501por
dc.subjectRadiation preservation of foodpor
dc.subjectEggspor
dc.subjectNutrition - Evaluationpor
dc.subjectSamonellapor
dc.subjectConservação dos alimentospor
dc.subjectOvopor
dc.subjectIrradiaçãopor
dc.titleSanitation of chicken eggs by ionizing radiation: functional and nutritional assessmentpor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage38por
oaire.citation.startPage35por
oaire.citation.titleRadiation Physics and Chemistrypor
person.familyNamePaula S F S Pinto
person.familyNameBasto de Lima
person.givenNameMaria
person.givenNameMaria Gabriela
person.identifier.ciencia-id011F-62A8-AE04
person.identifier.ciencia-idA117-6A3B-3265
person.identifier.orcid0000-0003-3938-6820
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication2260faef-53cb-403f-a0ea-637298da3dc7
relation.isAuthorOfPublication54027ed0-78d1-413a-9439-e251acea474a
relation.isAuthorOfPublication.latestForDiscovery54027ed0-78d1-413a-9439-e251acea474a

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