Determining Sonication Effect on E. coli in Liquid Egg, Egg Yolk and Albumen and Inspecting Structural Property Changes by Near-Infrared Spectra

• DOI: 10.3390/s21020398
• Publication Date: 2021-01-11T04:03:42Z
• Authors: David Nagy; Jozsef Felfoldi; Andrea Taczmanne ...; Csilla Mohacsi-Fa...; Zsanett Bodor; Istvan Kertesz; Csaba Nemeth; Viktoria Zsom-Muha
• Keywords: Sonication; Yolk; Absorbance

In this study, liquid egg, albumen, and egg yolk were artificially inoculated with E. coli. Ultrasound equipment (20/40 kHz, 180/300 W; 30/45/60 min) a circulation cooling system was used to lower the colony forming units (CFU) of coli samples. Frequency, absorbed power, energy dose, duration sonication showed significant impact on 0.5 log CFU/mL in 0.7 decrease at 40 kHz 6.9 W power level. Significant linear correlation (p < 0.001) observed between dose The results that can be useful tool as supplementary method reduce number microorganism products. With near-infrared (NIR) spectra analysis we able detect structural changes samples, due ultrasonic treatment. Principal component (PCA) alter C–H, C–N, –OH N–H bonds egg. aquagrams properties H2O structure data absorbance free water (1412 nm), molecules one (1440 two (1462 three (1472 nm) four (1488 hydrogen bonds, solvation shell (1452 strongly bonded (1512 samples have been changed during