Physicochemical and functional properties of liquid whole egg treated by the application of Pulsed Electric Fields followed by heat in the presence of triethyl citrate

2012 ◽  
Vol 48 (2) ◽  
pp. 484-490 ◽  
Author(s):  
Silvia Monfort ◽  
Pilar Mañas ◽  
Santiago Condón ◽  
Javier Raso ◽  
Ignacio Álvarez
Keyword(s):  
Electric Fields ◽  
Functional Properties ◽  
Pulsed Electric Fields ◽  
Triethyl Citrate ◽  
Liquid Whole Egg ◽  
Whole Egg ◽  
Physicochemical And Functional Properties

Inactivation of Salmonella spp. in liquid whole egg using pulsed electric fields, heat, and additives

2012 ◽  
Vol 30 (2) ◽  
pp. 393-399 ◽  
Author(s):  
S. Monfort ◽  
G. Saldaña ◽  
S. Condón ◽  
J. Raso ◽  
I. Álvarez
Keyword(s):  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Salmonella Spp ◽  
Liquid Whole Egg ◽  
Whole Egg

Evaluation of pulsed electric fields technology for liquid whole egg pasteurization

2010 ◽  
Vol 27 (7) ◽  
pp. 845-852 ◽  
Author(s):  
S. Monfort ◽  
E. Gayán ◽  
J. Raso ◽  
S. Condón ◽  
I. Álvarez
Keyword(s):  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Liquid Whole Egg ◽  
Whole Egg

Low-temperature Pasteurization of Liquid Whole Egg using Intense Pulsed Electric Fields

2017 ◽  
Vol 137 (11) ◽  
pp. 668-673
Author(s):  
Kazuma Baba ◽  
Taiga Kajiwara ◽  
Shogo Watanabe ◽  
Sunao Katsuki ◽  
Ryo Sasahara ◽  
...  
Keyword(s):  
Low Temperature ◽  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Liquid Whole Egg ◽  
Whole Egg

Energy analysis of liquid whole egg pasteurized by pulsed electric fields

2003 ◽  
Vol 57 (3) ◽  
pp. 209-216 ◽  
Author(s):  
M.M. Góngora-Nieto ◽  
P.D. Pedrow ◽  
B.G. Swanson ◽  
G.V. Barbosa-Cánovas
Keyword(s):  
Electric Fields ◽  
Energy Analysis ◽  
Pulsed Electric Fields ◽  
Liquid Whole Egg ◽  
Whole Egg

Inactivation of Listeria innocua in liquid whole egg by pulsed electric fields and nisin

1999 ◽  
Vol 51 (1) ◽  
pp. 7-17 ◽  
Author(s):  
Marı́a L Calderón-Miranda ◽  
Gustavo V Barbosa-Cánovas ◽  
Barry G Swanson
Keyword(s):  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Listeria Innocua ◽  
Liquid Whole Egg ◽  
Whole Egg

Review: Application of Pulsed Electric Fields in Egg and Egg Derivatives

2006 ◽  
Vol 12 (5) ◽  
pp. 397-405 ◽  
Author(s):  
F. Sampedro ◽  
D. Rodrigo ◽  
A. Martínez ◽  
G. V. Barbosa-Cánovas ◽  
M. Rodrigo
Keyword(s):  
Shelf Life ◽  
Electric Fields ◽  
Salmonella Enteritidis ◽  
Structural Changes ◽  
Pulsed Electric Fields ◽  
Egg White ◽  
Treatment Conditions ◽  
Quality Aspects ◽  
Liquid Whole Egg ◽  
Whole Egg

This work overviews works published on the application of pulsed electric fields (PEF) in egg and egg derivatives, grouped by subject, and arranged chronologically in terms of the factor studied (microorganisms, quality aspects, shelf life and structural changes in gel formation properties). The inactivation of microorganisms by PEF in egg is very considerable, 3.5 decimal reductions in egg white were achieved by PEF in Salmonella enteritidis, 5.5 log reductions of Listeria innocua by means of a synergistic effect of PEF and nisin in liquid whole egg, and 5.6 log reductions of Escherichia coli in beaten fresh liquid egg by PEF treatment applied continuously or discontinuously in five steps. The shelf life of PEF-treated fresh liquid egg was extended to 4 weeks in refrigeration, and quality (colour, viscosity and sensory attributes) was not affected by PEF treatment. PEF treatment did not cause notable changes in proteins in a solution of ovalbumin and dialysed fresh egg white. However, some structural changes and functional modifications were observed in fresh egg white as a result of PEF treatment. The texture and microstructure of gels were affected by the application of PEF, and therefore PEF treatment conditions in egg white must be optimised to minimise possible modifications.

Sign in / Sign up

Export Citation Format

Share Document