Scopus
Effect of ultrasonic treatment on reduction of Esherichia coli ATCC 25922 and egg quality parameters in experimentally contaminated hens' shell eggs
Journal of the Science of Food and Agriculture · Eylül 2013
Makale Bilgileri
DergiJournal of the Science of Food and Agriculture
Yayın TarihiEylül 2013
Cilt / Sayfa93 · 2973-2978
Scopus ID2-s2.0-84881021860
Özet
Backround: In this study, hen eggs which were experimentally contaminated with Esherichia coli ATCC 25922 were used. Contaminated eggs were washed statically (S5 to S30; 0 kHz) and by ultrasonic waves (U5 to U30; 35 kHz) for given applications of time (5, 15 and 30 min), then the eggs were stored at 22°C for 14 days. Results: Depending on the time of ultrasonic application, a significant increase in egg shell strength (P < 0.01) was recorded. The highest value of the Haugh unit (67.93, 1 day) was observed on the eggs which were washed by ultrasonic waves. Yolk width values of ultrasonic washed eggs diminished. E. coli was completely removed by 30 min of ultrasonic application. During storage E. coli growth was not detected on the eggs which were washed by ultrasonic waves except the eggs in U5 group (2.04 log CFU eggshell-1) on the first day of storage. Conclusion: Depending on the time of ultrasonic application a significant increase in egg quality parameters (shell strength, albumen height, Haugh units, and yolk height) were observed. The application of ultrasound led to a significant reduction in E. coli numbers on egg shells. © 2013 Society of Chemical Industry.
Yazarlar (4)
1
Durmuş Sert
2
Ali Aygun
3
Emrah Torlak
4
Emin Mercan
Anahtar Kelimeler
Esherichia coli
Haugh unit
Shell eggs
Ultrasonic treatment
Kurumlar
Bayburt Üniversitesi
Bayburt Turkey
Necmettin Erbakan Üniversitesi
Meram Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
17
Atıf
4
Yazar
4
Anahtar Kelime