Effects of Antioxidants and Packaging on Lipid and Cholesterol Oxidation and

Color Changes of Irradiated Egg Yolk Powder

1. M. Du and

2. D.U. Ahn*
Article first published online: 28 JUN 2008

DOI: 10.1111/j.1365-2621.2000.tb16062.x

Issue

Journal of Food Science

Volume 65, Issue 4, pages 625–629, May 2000

Additional Information(Show All)

How to CiteAuthor InformationPublication History
1. Journal paper J-18531 of the Iowa Agriculture and Home Economics Experiment Station, Ames, IA 50011-
3150. Project No. 3322, and supported by the Iowa Egg Council.

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Keywords:

 egg yolk powder;

 irradiation;

 antioxidants;

 lipid and;

 cholesterol oxidation;
 color

ABSTRACT
Electron-beam irradiation significantly increased the oxidation of docosahexaenoic, arachidonic and linolenic

acids, and cholesterol in egg yolk powder. Arachidonic-acid content was reduced from 4.58% to 3.07%, and

total cholesterol oxidation products increased from 11 μg/g to 467 μg/g after 5.0 kGy irradiation. Further

oxidation occurred during storage. Vacuum-packaging significantly reduced, but the use of antioxidants had no

effect on the fatty acids and cholesterol oxidation during irradiation and storage. Irradiation caused color

change in egg yolk powder. The Hunter color a- (redness) values decreased from 3.89 to 2.48 and 1.94,

respectively, after 2.5 and 5.0 kGy irradiation. Hunter color a- and b-values were also decreased during

storage. Vacuum-packaging and antioxidants significantly reduced color changes.

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