Consumer acceptance of ozone-treated whole shell eggs
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The Ohio State University / OhioLINK
2009
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| Online Access: | http://rave.ohiolink.edu/etdc/view?acc_num=osu1243631693 |
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ndltd-OhioLink-oai-etd.ohiolink.edu-osu12436316932021-08-03T05:56:05Z Consumer acceptance of ozone-treated whole shell eggs Kamotani, Setsuko Food Science ozone egg acceptance <p>In-shell thermal pasteurization of eggs has adverse effects on the appearance and functionality of eggs. Ozone-based processing is an alternative technology with potentially fewer adverse effects as it is less thermally intrusive. There are no consumer acceptance studies published on either the appearance or the taste of ozone-treated eggs. This study examines whether consumers can detect differences when comparing ozone-treated eggs to commercially available pasteurized eggs and to fresh unpasteurized eggs. </p><p>A visual difference test evaluating the appearance of freshly cracked uncooked eggs and a consumer affective test evaluating microwave scrambled eggs made from freshly cracked whole shell eggs was conducted. Visual panelists evaluated eggs on cloudiness of the albumen and yolk, spread of the albumen and yolk, height and color of yolk and overall visual appeal using 10-point linear scales. The yolks and albumens of the thermal treated and ozone-treated eggs were perceived as significantly cloudier than the unpasteurized control while the ozone-treated were perceived as more similar to the control (p < 0.05). The yolks of the ozone-treated eggs had a significantly lower heights and greater spreads than the other treatments (p < 0.05). Despite these differences, overall visual appeal of ozone-treated eggs was not significantly different from control. </p><p>In the consumer affective test, panelists used 9-point hedonic scales to evaluate overall liking, appearance, aroma, flavor, and texture. Just-About-Right scales were used to rate the appeal of color, moistness and texture. There was no treatment effects on degree of liking on any of the attributes. The major difference in egg appeal was in moistness, where thermal treated and ozone-treated eggs were perceived as drier relative to the control but not compared to each other. This did not affect overall liking scores. </p><p>This shows no adverse effects on consumer acceptance of eggs treated by the ozone process, with acceptance not different from unprocessed control on overall appearance or taste. These findings are useful when considering ozone-pasteurization to enhance the safety of fresh whole shell eggs to meet the goals of the U.S. Egg Safety Action Plan.</p> 2009-09-03 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1243631693 http://rave.ohiolink.edu/etdc/view?acc_num=osu1243631693 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws. |
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NDLTD |
| language |
English |
| sources |
NDLTD |
| topic |
Food Science ozone egg acceptance |
| spellingShingle |
Food Science ozone egg acceptance Kamotani, Setsuko Consumer acceptance of ozone-treated whole shell eggs |
| author |
Kamotani, Setsuko |
| author_facet |
Kamotani, Setsuko |
| author_sort |
Kamotani, Setsuko |
| title |
Consumer acceptance of ozone-treated whole shell eggs |
| title_short |
Consumer acceptance of ozone-treated whole shell eggs |
| title_full |
Consumer acceptance of ozone-treated whole shell eggs |
| title_fullStr |
Consumer acceptance of ozone-treated whole shell eggs |
| title_full_unstemmed |
Consumer acceptance of ozone-treated whole shell eggs |
| title_sort |
consumer acceptance of ozone-treated whole shell eggs |
| publisher |
The Ohio State University / OhioLINK |
| publishDate |
2009 |
| url |
http://rave.ohiolink.edu/etdc/view?acc_num=osu1243631693 |
| work_keys_str_mv |
AT kamotanisetsuko consumeracceptanceofozonetreatedwholeshelleggs |
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