Effect of gamma irradiation and thermal pasteurisation on functional quality of liquid whole egg

The present study aimed to assess the effect of gamma irradiation and thermal pasteurisation on the functional quality of liquid whole egg. Three separate liquid whole egg (LWE) homogenate samples were used in the study: Control untreated LWE (C), gamma irradiated at a previously validated pasteurisation dose of 3kGy, and thermally pasteurised at a core temperature of 60±1°C for 3.5 min (T). Samples were analysed for their functional properties on the day of pasteurisation.The foaming capacity and foaming stability were significantly (p<0.05) higher, whereas the viscosity was significantly (p<0.05) lower for G when compared to C and T. The emulsifying capacity of G was significantly (p<0.05) lower than C, whereas emulsifying stability of G did not differ significantly from C. According to the findings of this study, subjecting the LWE to gamma irradiation at 3kGy, showed no alterations in emulsifying capacity whereas foaming capacity and foaming stability was improved, when compared to the untreated control (C). The G showed lower viscosity and emulsifying stability Keywords: Liquid whole egg, cold pasteurised, thermally pasteurised, functional properties