A combined approach using slightly acidic electrolyzed water and UV exposure to improve egg internal quality during storage

This study investigated the combined efficacy of slightly acidic electrolyzed water (SAEW) and UV light (UV) in improving egg internal quality (weight loss, Haugh unit, yolk index, albumen pH) over a 6-wk storage time at 25°C. Eggs were preserved after immersion for 4 min in SAEW (30 mg/L), irradiat...

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Detalles Bibliográficos
Autores principales: Sheng, X.W., Bing, Sh., Lu, C.Q., Yuan, X.Y., Zang, Y.T., Zhan, Z.W., Shu, D.Q., Li, Y.J., Li,, M.T., Wu, B.Q.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Microbiology and Food Safety
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7647765/
https://www.ncbi.nlm.nih.gov/pubmed/33142519
http://dx.doi.org/10.1016/j.psj.2020.07.034
Descripción
Sumario:This study investigated the combined efficacy of slightly acidic electrolyzed water (SAEW) and UV light (UV) in improving egg internal quality (weight loss, Haugh unit, yolk index, albumen pH) over a 6-wk storage time at 25°C. Eggs were preserved after immersion for 4 min in SAEW (30 mg/L), irradiation for 4 min under a UV lamp, or a combination of SAEW and UV treatment for 4 min. The combination of SAEW and UV inhibited the deterioration of yolk index over the storage period, as well as reducing the extent of decrease in Haugh unit and of weight loss during storage at 25°C, and it was more effective than SAEW or UV alone in maintaining egg internal quality (P < 0.05). The results highlight the promising use of a SAEW and UV combination treatment to improve egg internal quality during storage.

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