Effect of gamma irradiation and thermal pasteurisation on functional quality of liquid whole egg

The present study aimed to assess the effect of gamma irradiation and thermal pasteurisation on the functional quality of liquid whole egg. Three separate liquid whole egg (LWE) homogenate samples were used in the study: Control untreated LWE (C), gamma irradiated at a previously validated pasteurisation dose of 3kGy, and thermally pasteurised at a core temperature of 60±1°C for 3.5 min (T). Samples were analysed for their functional properties on the day of pasteurisation.The foaming capacity and foaming stability were significantly (p