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Evaluating the near infrared spectra of egg white pasteurised by ultra-high
hydrostatic pressure and gamma irradiation using different methods of qualitative analysis István Dalmadi, Zsolt Seregély, József Farkas and
Eszter Tuboly
Dept. of Refrigeration and Livestock Products' Technology, Corvinus University of Budapest, Faculty of Food Science, H-1118 Budapest, Ménesi
út 45, Hungary. E-mail: istvan.dalmadi@uni-corvinus.hu
ABSTRACT:
Consumers demand high quality, minimally-processed, additive-free and microbiologically-safe foods. The
application of non-thermal food processing techniques, such as ultra-high hydrostatic pressure and gamma irradiation, is developing rapidly. The effects of ultra-high hydrostatic
pressure (UHP) and gamma irradiation treatments were investigated on fresh samples of liquid egg white. Near infrared (NIR) spectroscopy was used in order to monitor quality
changes caused by the applied treatments.
Keywords:
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