EFFECT OF GAMMA-IRRADIATION ON THE PHYSICOCHEMICAL AND FUNCTIONAL-PROPERTIES OF FROZEN LIQUID EGG PRODUCTS

Frozen egg products (egg white and egg yolk) were subjected to gamma i rradiation at pasteurization dosages of 1-4 kGy. The apparent viscosit y of frozen egg yolk was significantly (p less-than-or-equal-to 0.05) decreased by radiation treatment. Polyacrylamide gel electrophoretic p atterns and differential scanning calorimetric profiles of the egg whi te proteins were not affected by irradiation. The functional propertie s (foaming, emulsifying and gelling) of the egg products were generall y not significantly (p > 0.05) affected by irradiation, or slightly de creased. Angel food cakes prepared with irradiated frozen egg white ha d increased cake volume, and mayonnaise prepared with irradiated froze n egg yolk had increased stiffness and stability. The results suggest that irradiation may be used as an alternative procedure for pasteuriz ing frozen liquid egg products.