COMPARISON BETWEEN IRRADIATED AND THERMALLY PASTEURIZED LIQUID EGG-WHITE ON FUNCTIONAL, PHYSICAL, AND MICROBIOLOGICAL PROPERTIES

A comparative study was undertaken to determine the effect of irradiat ion and thermal pasteurization on the functional, physical, and microb iological properties of liquid egg white (LEW). The LEW was irradiated or thermally pasteurized then stored at 4 C for 3 mo. Both treatments destroyed the inoculum, Salmonella typhimurium. The microbial growth rate was slower in the irradiated LEW than in the thermally pasteurize d treatment. Irradiated samples had 47% lower foam drainage and more s table viscosity than samples that were thermally pasteurized. Volume o f angel food cake prepared with irradiated or pasteurized LEW decrease d 48 and 57%, respectively, after 90 d, Color did not differ between t reatments. Ionizing radiation is an alternative processing method that inhibits microbial growth and helps maintain functionality of LEW.