Sıvı Yumurta Sarısının Ultrases Tekniğiyle İşlenmesi ile Yapısal Özelliklerinin Karakterizasyonu ve Reolojik Davranışının Belirlenmesi

Yumurta, binlerce yıldır bilinen, ucuz, insan beslenmesinde önemli yer alan, işlevsel özellikleri ile besin öğeleribakımından mükemmel nitelikleriyle ülke ekonomisinde önemli bir yere sahip olan bir gıda maddesidir. Çalışmakapsamda; ultrases uygulamasının sıvı yumurta sarısının (SYS) farklı (100 W ve 250 W) güçlerde 30 saniye süre ilemuamelesi ve mikro yapısı taramalı elektron mikroskobuyla incelenerek yapısal karakterizasyonu amaçlanmıştır.Ayrıca ultrases uygulamasının SYS’nın reolojik davranışına etkileri depolama boyunca (0. ve 17. gün) belirlenmiştir.Çalışma sonucunda, ultrases muamelesinin SYS’nın viskozitesini istatistiki açıdan önemli (p

Rheological Behavior and Structural Characterization of Liquid Egg Yolk Treated with Ultrasound Processing Technique

Eggs are inexpensive food products with excellent nutritional value for thousands of years in human history. The goal of this study was to observe the effect of ultrasound treatment on physicochemical properties and rheological behaviors of liquid egg yolk (LEY). LEY samples were ultrasound treated with 100 W and 250 W for 30s of exposure time. The scanning electron microscope (SEM) and rheological behaviors of LEY samples were determined during storage (day 0 and day 17). The effect of ultrasound treatment on the rheological behavior of SYS was determined throughout storage. As a result of the study, ultrasound treatment reduced the viscosity significantly (control; 2.67±0.03, 100 W; 1.09±0.02) of LWY (p

PDF

___

[1] Ahmed, J., Ramaswamy, H.S., Alli, I., Ngadi, M. (2003). Effect of high pressure on rheological characteristics of liquid egg. LWT-Food Science and Technology, 36, 517-524.
[2] Akay, G., Ertani, E. (2015). Gıda endüstrisinde nişasta analizlerine yönelik Anton Paar çözümleri. Dünya Gıda, http://www.dunyagida.com.tr/haber.php?nid=3553 Erişim Tarihi: 2018.
[3] Arzeni, C., Pérez, O.E., Pilosof, M.R. (2011). Aggregation and gelation properties of egg ehite proteins as affected by high intensity ultrasound, in 11th International Congress on Engineering and Food, Athens, Greece, pp 1-6.
[4] Aşık, H. (2019). Lipaz Enzimi ile Modifiye Edilen Sıvı Yumurta Akının Reolojik Karakterizasyonu ve Üretilen Bezenin Fonksiyonel Özelliklerinin Belirlenmesi. Yüksek Lisans Tezi. Çanakkale Onsekiz Mart Üniversitesi, Gıda Mühendisliği Anabilim Dalı, Çanakkale.
[5] Cabeza, M.C., Garcia, M.L., De La Hoz, L., Cambero, I., Ordonez, J.A. (2005). Thermoultrasonication eliminates Salmonellae from intact eggshells without changing the functional properties of their components. Journal of Food Science, 70, 292-295.
[6] Caner, C., Yüceer, M. (2015). Maintaining functional properties of shell eggs by ultrasound treatment. Journal of the Science of Food and Agriculture, 95, 2880-2891.
[7] Chemat, F., Huma, Z., Khan, M.K. (2011). Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrasonics Sonochemistry, 18, 813-835.
[8] Dolatowski, Z.J., Stadink, J., Stasiak, D. (2007). Applications of ultrasound in food technology. Acta Scientiarum Polonorum Technologia Alimentaria, 6, 89-99.
[9] Gallo, M., Ferrara, L., Naviglio, D. (2018). Application of ultrasound in food science and technology: A perspective. Foods, 7.
[10] Gharbi, N., Labbafi, M. (2018). Effect of processing on aggregation mechanism of egg white proteins. Food Chemistry, 252, 126-133.
[11] Hamid-Samimi, M.H., Swartzel, K.R. (1985). Pasteurization design criteria for production of extended shelf-life refrigereated liquid whole egg. Journal of Food Processing and Preservation, 8, 219-224.
[12] İbanoğlu, E., Alben, E. (2007). Protein-Hidrokolloid Sistemlerinde Fonksiyonel ve Reolojik Özellikler, TÜBİTAK TOVAG Proje No: 105O123, Tübitak, Ankara.
[13] Jia, Y., Cao, X., Liu, H. (2014). Isolation of phospholipid from egg yolk with ultrasonic separation technology. Advance Journal of Food Science and Technology, 6, 350-353.
[14] Kumbár, V., Nedomová, Š., Strnková, J., Buchar, J. (2015). Effect of egg storage duration on the rheology of liquid egg products. Journal of Food Engineering, 156, 45-54.
[15] Marcet, I., Álvarez, C., Paredes, B., Rendueles, M., Díaz, M. (2017). Transparent and edible films from ultrasound-treated egg yolk granules. Food Bioprocess Technology, 11, 735-747.
[16] Marcet, I., Collado, S., Paredes, B., Díaz, M. (2016). Rheological and Textural properties in a bakery product as a function of the proportions of the egg yolk fractions: discussion and modelling. Food Hydrocolloids, 54, 119-129.
[17] Mosaddegh, E., Hassankhani, A. (2014). Preparation and characterization of nano-CaO based on eggshell waste: Novel and green catalytic approach to highly efficient synthesis of pyrano[4,3- b]pyrans. Chinese Journal of Catalysis, 35, 351- 356.
[18] Naderi, N. (2015). Development of A Fractionation Process for The Preparation of A Folate-Enriched Protein Extract from Hen Egg Yolks, Ed. Universita Laval, Italy.
[19] Naderi, N., House, J.D., Pouliot, Y. (2016). Effect of selected pre-treatments on folate recovery of granule suspensions prepared from hen egg yolk. LWT - Food Science and Technology, 68, 341-348.
[20] Özbakır, S. (2015). Yumurta Yüzeyinin Dezenfeksiyonunda Ozon ve Ultrasonikasyon Teknolojilerinin Kullanımı. Yüksek Lisans Tezi. Abant İzzet Baysal Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Bolu.
[21] Piyasena, P., Mohareb, E., McKellar, R.C. (2003). Inactivation of microbes using ultrasound: a review. International Journal of Food Microbiology, 87, 207-216.
[22] Rastogi, N.K. (2011). Opportunities and challenges in application of ultrasound in food processing. Critical Reviews in Food Science and Nutrition, 51, 705-722.
[23] Ruth, C., Veldea, J.V., Mathuesa, W., Liedekerkeb, P.V., Moldenaersa, P. (2013).A rheological characterisation of liquid egg albumen, in InsideFood Symposium, Ed, Leuven, Belgium, pp 1-6.
[24] SAS, (2003). SAS User Guide Version 9.1.3. Statistical Analysis Systems Institute. Cary, NC, USA, Ed.
[25] Soria, A.C., Villamiel, M. (2010). Effect of ultrasound on the technological properties and bioactivity of food: a review. Trends in Food Science and Technology, 21, 323-331.
[26] Spencer, J.E. Scanlon, M.G., Page, J.H. (2008). Drainage and Coarsening Effects on the TimeDependent Rheology of Whole Egg and Egg White Foams and Batters, in Bubbles in Food 2, ed. by Campbell GMScanlon MG, Pyle DL. AACC International Press, St Paul, MN, USA, pp 117-129.
[27] Stefanovic, A.B., Jovanovic, J.R., Dojcinovic, M.B., Levic, S.M., Nedovic, V.A., Bugarski, B.M., Knezevic-Jugovic Z.D. (2017). Effect of the controlled high-intensity ultrasound on improving functionality and structural changes of egg white proteins. Food Bioprocess Technology, 10, 1224- 1239.
[28] Sun, Y., Yang, H., Zhong, X., Zhang, L., Wang, W. (2011). Ultrasonic-assisted enzymatic degradation of cholesterol in egg yolk. Innovative Food Science & Emerging Technologies, 12, 505-508.
[29] Vilkhu, K., Mawson, R., Simons, L., Bates, D. (2008). Applications and opportunities for ultrasound assisted extraction in the food industry - a review. Inv Food Sci & Emerg Tech 9:161-169.
[30] Wen-jing, W., Bei-hai, Z., Wei-wei, L., Xiang-rong, C., Guang-hui, M., Yin-hua, W. (2007). Pretreatment of Chicken Egg White by Ultrasonic Wave Homogenization and Glucose Oxidase Desugarization. Chinese Journal of Process Engineering, 7, 579-583.
[31] Xie, Y., Wang, J., Wang, Y., Wu, D., Liang, D., Ye, H., Cai, Z., Ma, M., Geng, F. (2020). Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolk. Ultrason Sonochem 60, 104767.
[32] Yuceer, M. (2020). Structural and rheological characterization of liquid egg white modified with phospholipase A2 enzyme. Journal of Food Processing and Preservation, e14450.
[33] Yüceer, M. (2007). Kolesterolü Azaltılmış Yumurta Sarısı Üretimi ve Düşük Kolesterollü Mayonez Üretiminde Kullanımı. İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, İstanbul.
[34] Yüceer, M., (2018). Sıvı Yumurtada ultrases tekniği kullanımının ürünün bazı fiziksel ve fonksiyonel özellikleri üzerindeki etkisi. Gıda, 43, 1019-1029.
[35] Yüceer, M. (2019). Effect of Ultrasound Processing on the Physico-Functional Characteristics of Liquid Egg Yolk. In XVIII European Symposium on the Quality of Eggs and Egg Products, Çeşme, İzmir, Turkey.
[36] Yüceer, M. (2019). Yumurta ve Yumurta Ürünleri İşleme Teknolojisi ve Uygulamaları. Sidas Medya Ltd.Şti., Çankaya, İzmir.
[37] Yüceer, M., Temizkan, R., Aldemir, H., Caner, C. (2015). Enzim Modifiye Sıvı Yumurta Akının Reolojik Karakterizasyonu - Enzyme Modified Liquid Egg White Rehological Characterization, in 6 Ulusal Veteriner Gıda Hijyeni kongresi, Ed by Sancak PDYC. (Sözlü Sunum), Van.
[38] Yüceer, M., Temizkan, R., Caner, C. (2012). Fonksiyonel gıda olarak yumurta: bileşenleri ve fonksiyonel özellikleri. Akademik Gıda, 10, 70-76.