Changes in the colour and the acidity number of egg yolk upon irradiation |
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Authors: | Petr Dvo?ák Jana Kunová Eva Straková Pavel Suchý Veronika Kunová |
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Affiliation: | (1) Institute of Biochemistry, Chemistry and Biophysics, Palackého 1-3, 612 42 Brno, Czech republic;(2) Institute of Nutrition, Zoo-technology, and Zoo-hygiene, Faculty of Veterinary hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého 1-3, 612 42 Brno, Czech republic |
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Abstract: | Eggs from laying hens were irradiated using radioactive Co-60 at a dose of 1 kGy, 2.5 kGy, and 5 kGy, with a dose input of 3.21 kGy h–1. Parameters describing the colour of egg yolk such as L*, a*, and b*, were determined spectrophotometrically using the CIELAB system with the help of the portable spectrophotometer Superchroma S-Spex without gloss. The levels of all three parameters dropped upon ionizing radiation. While at a dose of 1 kGy the difference in the parameters was not statistically conclusive, after irradiation using doses of 2.5 kGy and 5 kGy, the levels of the parameters L*, a*, and b* showed a statistically conclusive decrease which was also accompanied with changes in sensorial properties such as decolouration and decreased colour. The colour of the yolk was evaluated according to the Roche scale, showing that more significant changes occurred upon irradiation at doses of 2.5 and 5 kGy (the value decreased from 6 to 5). The number of acidity estimated in egg yolk (mg KOH/g of fat) increased with the increasing dose, being conclusively higher only for doses of 2.5 kGy and 5 kGy. |
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Keywords: | Ionizing radiation Gamma-rays Food safety Food irradiation Egg Irradiation pasteurization |
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