A combined approach using slightly acidic electrolyzed water and UV exposure to improve egg internal quality during storage

This study investigated the combined efficacy of slightly acidic electrolyzed water (SAEW) and UV light (UV) in improving egg internal quality (weight loss, Haugh unit, yolk index, albumen pH) over a 6-wk storage time at 25°C. Eggs were preserved after immersion for 4 min in SAEW (30 mg/L), irradiat...

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Vydáno v:Poult Sci
Hlavní autoři: Sheng, X.W., Bing, Sh., Lu, C.Q., Yuan, X.Y., Zang, Y.T., Zhan, Z.W., Shu, D.Q., Li, Y.J., Li,, M.T., Wu, B.Q.
Médium: Artigo
Jazyk:Inglês
Vydáno: Elsevier 2020
Témata:
Microbiology and Food Safety
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7647765/
https://ncbi.nlm.nih.gov/pubmed/33142519
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.psj.2020.07.034
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