Abstract
Fresh shell eggs subjected to gamma irradiation (0.97, 2.37 and 2.98kGy) showed marked deterioration in internal quality as indicated by the loss in Haugh values and yolk colour. Sensory analysis indicated a significant detectable difference (P≤0.01) between the control and irradiated eggs. Irradiation caused a decrease in apparent viscosity of liquid egg white and whole egg, but the viscosity of egg yolk was increased. Polyacrylamide gel electrophoresis of egg white proteins revealed the appearance of some minor bands in the irradiated samples. Differential scanning calorimetry of albumen from irradiated eggs showed no significant (P≥0.05) changes in temperature and enthalpy of denaturation. Irradiationat 2.37 and 2.98kGy led to increases in emulsification activity, whipping power and foam stability of egg white, and the gel rigidity was increased. Angel cakes prepared from irradiated egg white had lower batter density andhigher cake volume.
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