Sanitation of chicken eggs by ionizing radiation: functional and nutritional assessment
Autor(a) principal: | |
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Data de Publicação: | 2004 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.15/449 |
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. |
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Sanitation of chicken eggs by ionizing radiation: functional and nutritional assessmentRadiation preservation of foodEggsNutrition - EvaluationSamonellaConservação dos alimentosOvoIrradiaçãoAlternative 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.ElsevierRepositório Científico do Instituto Politécnico de SantarémPinto, PaulaRibeiro, R.Sousa, L.Cabo Verde, S.Basto de Lima, Maria GabrielaDinis, ManuelaSantana, AntonietaBotelho, M. L.2011-06-01T16:09:06Z20042004-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.15/449engPINTO, 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.2004.03.0650969-806Xinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-21T07:29:16Zoai:repositorio.ipsantarem.pt:10400.15/449Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:53:01.961950Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Sanitation of chicken eggs by ionizing radiation: functional and nutritional assessment |
title |
Sanitation of chicken eggs by ionizing radiation: functional and nutritional assessment |
spellingShingle |
Sanitation of chicken eggs by ionizing radiation: functional and nutritional assessment Pinto, Paula Radiation preservation of food Eggs Nutrition - Evaluation Samonella Conservação dos alimentos Ovo Irradiação |
title_short |
Sanitation of chicken eggs by ionizing radiation: functional and nutritional assessment |
title_full |
Sanitation of chicken eggs by ionizing radiation: functional and nutritional assessment |
title_fullStr |
Sanitation of chicken eggs by ionizing radiation: functional and nutritional assessment |
title_full_unstemmed |
Sanitation of chicken eggs by ionizing radiation: functional and nutritional assessment |
title_sort |
Sanitation of chicken eggs by ionizing radiation: functional and nutritional assessment |
author |
Pinto, Paula |
author_facet |
Pinto, Paula Ribeiro, R. Sousa, L. Cabo Verde, S. Basto de Lima, Maria Gabriela Dinis, Manuela Santana, Antonieta Botelho, M. L. |
author_role |
author |
author2 |
Ribeiro, R. Sousa, L. Cabo Verde, S. Basto de Lima, Maria Gabriela Dinis, Manuela Santana, Antonieta Botelho, M. L. |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Politécnico de Santarém |
dc.contributor.author.fl_str_mv |
Pinto, Paula Ribeiro, R. Sousa, L. Cabo Verde, S. Basto de Lima, Maria Gabriela Dinis, Manuela Santana, Antonieta Botelho, M. L. |
dc.subject.por.fl_str_mv |
Radiation preservation of food Eggs Nutrition - Evaluation Samonella Conservação dos alimentos Ovo Irradiação |
topic |
Radiation preservation of food Eggs Nutrition - Evaluation Samonella Conservação dos alimentos Ovo Irradiação |
description |
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. |
publishDate |
2004 |
dc.date.none.fl_str_mv |
2004 2004-01-01T00:00:00Z 2011-06-01T16:09:06Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.15/449 |
url |
http://hdl.handle.net/10400.15/449 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
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 0969-806X |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799137021601513472 |