PROCESSING, PRODUCTS, AND FOOD SAFETY

ABSTRACT In this study, the effects of ultrasonic treatment and storage temperature on egg weight, spe-cific gravity, shell strength, albumen height, Haugh unit, color, pH, water activity, total mesophilic aero-bic bacteria, mineral content, and sensory properties were investigated. Ultrasonic treatment was used to improve egg properties. The lowest weight loss values were obtained with eggs treated with 15 min of ultra-sonic treatment and stored at 5°C for 10 d. The higher specific gravity, shell strength, albumen height, and Haugh unit were observed in ultrasonic-treated eggs. The egg quality was significantly improved with ultra-sonic treatment (P < 0.01). The total mesophilic aero-bic bacteria values of yolk and albumen decreased with increase in ultrasonic treatment time from 5 to 30 min. Ultrasonic treatment improved the sensory properties of egg shells. Effects of ultrasonic treatment and storage temperature on egg qualit