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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

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