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dc.contributor.authorIllera Gigante, Alba Ester 
dc.contributor.authorde Souza, Vanessa Rios
dc.contributor.authorTang, Linyi
dc.contributor.authorNikmaram, Nooshin
dc.contributor.authorKeener, Kevin M.
dc.date.accessioned2024-06-14T09:27:30Z
dc.date.available2024-06-14T09:27:30Z
dc.date.issued2023-06
dc.identifier.issn2212-4292
dc.identifier.urihttp://hdl.handle.net/10259/9264
dc.description.abstractSalmonellosis outbreaks caused by Salmonella Enteritidis are usually linked to the consumption of eggs and egg products. To assure egg safety, High Voltage Atmospheric Cold Plasma (HVACP) has demonstrated its efficacy in achieving higher than 105 CFU/egg reduction of this bacteria on the egg's surface. Although no quality changes were found immediately after treatment, there was a lack of knowledge on how the quality of HVACP-treated eggs could evolve during their shelf life, and a six-week quality study was performed in this work. Eggs were treated under two sets of conditions, 0.5 min of treatment within 24 h post treatment and 8.5 min of treatment and no post treatment time were the selected ones. No significant differences were found between untreated and treated eggs regarding albumen and yolk pH, Haugh unit, yolk color, vitelline membrane strength or shell strength. The changes detected during the six weeks of storage at 4 °C were attributed to the natural aging of the eggs and not to the effect of HVACP treatments. These results prove HVACP technology as an effective alternative to current techniques to assure both the safety and quality of eggs during their shelf life.en
dc.description.sponsorshipThis work was supported by Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA), and the Barrett Family Foundation Chair in Sustainable Food Engineering.en
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherElsevieren
dc.relation.ispartofFood Bioscience. 2023, V. 53, 102754en
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectChicken eggsen
dc.subjectHigh voltage atmospheric cold plasma (HVACP)en
dc.subjectQuality propertiesen
dc.subjectRefrigerated storageen
dc.subjectShelf lifeen
dc.subject.otherIngeniería químicaes
dc.subject.otherChemical engineeringen
dc.subject.otherAlimentoses
dc.subject.otherFooden
dc.subject.otherBiotecnologíaes
dc.subject.otherBiotechnologyen
dc.titleEffect of high voltage atmospheric cold plasma on chicken eggs quality during refrigerated storageen
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.relation.publisherversionhttps://doi.org/10.1016/j.fbio.2023.102754es
dc.identifier.doi10.1016/j.fbio.2023.102754
dc.journal.titleFood Bioscienceen
dc.volume.number53es
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones


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