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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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Du et al. (2000) studied this question.
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