THE EFFECT OF ULTRASONIC TREATMENT ON SOME FUNCTIONAL PROPERTIES OF EGG WHITE

This work studied the effect of treatment with a high frequency ultrasound bath (40 kHz and a power of 80 W.) on the pH, foa-ming capacity and stability of the foam of the white of hens eggs (sample 1/120 hours post laying and sample 2/24 hours post laying). Exposure time was at varied intervals of 0, 5, 10 and 15 mins at 20°C. The samples were stored in refrigeration at 4°C for 3 days. The comparative study of the data was ca-rried out using variance analysis(ANOVA) and surface respon-se analysis (RSA); where it was found that the pH did not show any significant changes(P<0.05) due to the effect of the treat-ment and remained during storage. On the other hand, the re-sults showed that treatment with ultrasound for ten minutes in-creased the foaming capacity by 15.84 and 13.07 % in samples 1 and 2, respectively. However, the stability of the foam in both samples was seen to diminish by 13.89 and 8.50%