Functional properties of pasteurised liquid whole egg products as affected by the hygienic quality of the raw eggs

LWT ◽  
2010 ◽  
Vol 43 (3) ◽  
pp. 436-441 ◽  
Author(s):  
Margherita Rossi ◽  
Ernestina Casiraghi ◽  
Laura Primavesi ◽  
Carlo Pompei ◽  
Alyssa Hidalgo
Keyword(s):  
Functional Properties ◽  
Hygienic Quality ◽  
Egg Products ◽  
Liquid Whole Egg ◽  
Whole Egg

scholarly journals The influence of high pressure and/or antimicrobials on some functional properties of liquid whole egg

2009 ◽  
Vol 27 (No. 4) ◽  
pp. 228-233 ◽  
Author(s):  
N. Hasníková-Schenková ◽  
L. Jiřincová ◽  
M. Šikulová ◽  
A. Landfeld ◽  
M. Marek ◽  
...  
Keyword(s):  
High Pressure ◽  
Functional Properties ◽  
Antimicrobial Agents ◽  
Microbial Quality ◽  
Pressure Treatment ◽  
Colour Changes ◽  
Liquid Whole Egg ◽  
Whole Egg ◽  
Preservation Technique

The influence of the high pressure treatment of 300 MPa/200 s, possibly combined with antimicrobial additives, on the quality of liquid whole egg (LWE) in terms of rheology, foaming and emulsification properties, colour changes, and microbial quality was studied and compared to the characteristics of commercially available pasteurised liquid whole egg (65°C, 3 min). It can be concluded that the above-mentioned regime of LWE pressurisation did not deteriorate its functional properties and can be used, after the addition of some antimicrobial agents, as a preservation technique keeping its organoleptic and nutritive qualities.

scholarly journals HOW DOES CRYOGENIC FREEZING AFFECT THE CALORIMETRIC PROPERTIES OF LIQUID EGG PRODUCTS?

2019 ◽  
Vol 11 (1) ◽  
Author(s):  
Hidas Karina Ilona ◽  
Ildikó Csilla Nyulas-Zeke ◽  
László Friedrich ◽  
Anna Visy ◽  
Judit Csonka ◽  
...  
Keyword(s):  
Liquid Nitrogen ◽  
Frozen Storage ◽  
Colour Change ◽  
Egg Yolk ◽  
Egg White ◽  
Dry Matter Content ◽  
Scanning Calorimetry ◽  
Egg Products ◽  
Liquid Whole Egg ◽  
Whole Egg

Eggs are widely utilized because of their high nutrient value, coagulating, foaming, emulsifying and sometimes even colouring or flavouring facilities in food manufacturing. Production of processed egg products shows an increasing trend. Frozen products belong to first processing, their shelf life can increase up to 1 year. By freezing, a large reduction in microbial loss can be achieved. But different undesirable processes can occur. The effect of freezing on animal cells is highly dependent on freezing parameters. It has a different effect on egg subtituents. Egg yolk undergoes a gelation process while proteins can denaturate. In our study pasteurized liquid egg products (liquid egg white, liquid egg yolk and liquid whole egg) were frozen by dripping into liquid nitrogen. After that, a 14-day frozen storage experiment was carried out at -18°C. Before freezing and on the 1th, 7th and 14th days of storage experiment pH, dry matter content, colour and calorimetric properties (denaturation temperatures and enthalpy of denaturation) with differential scanning calorimetry were tested. For statistical analysis, one-way ANOVA (α = 0.05) was employed. In our experiment, we found no significant change in calorimetric properties of liquid egg white after freezing, but significant decreasing of enthalpy and denaturation temperatures of liquid egg yolk and liquid whole egg was identified. In contrast, frozen storage had a decreasing effect in all these products. Freezing caused a clearly visible colour change in LEW, a visible change in colour of LWE and a very clearly visible change in colour of LEY. In case of LEW and LEY changes increased to clearly visible 14 days. In conclusion, our results show that frozen storage had a greater effect on liquid egg products properties than freezing in liquid nitrogen.

Nisin Reduces the Thermal Resistance of Listeria monocytogenes Scott A in Liquid Whole Egg

1999 ◽  
Vol 62 (9) ◽  
pp. 999-1003 ◽  
Author(s):  
KELLEY P. KNIGHT ◽  
FRANCIS M. BARTLETT ◽  
ROBIN C. McKELLAR ◽  
LINDA J. HARRIS
Keyword(s):  
Heat Treatment ◽  
Listeria Monocytogenes ◽  
Logistic Equation ◽  
Glass Ampoule ◽  
Log Reduction ◽  
Egg Products ◽  
Current Minimum ◽  
Liquid Whole Egg ◽  
D Values ◽  
Whole Egg

D-values (decimal reduction times) and z-values (increase in temperature required for a 1-log change in D-value) for Listeria monocytogenes Scott A were determined in liquid whole egg with nisin (0 or 10 μg ml−1) and NaCl (0 or 10%) by a submerged glass ampoule procedure. Samples were plated onto nonselective agar at appropriate intervals, and D-values were determined using a modified biphasic logistic equation. Addition of NaCl increased D-values at all temperatures tested. The addition of nisin to unsalted liquid whole egg resulted in a rapid 4-log reduction in viable counts within the first hour. Nisin significantly (P ≤ 0.05) decreased D-values at lower (<58°C) temperatures in both unsalted and salted liquid whole egg but had little effect on the D-values at current minimum U.S. and Canadian pasteurization temperatures (60°C without NaCl; 63°C with NaCl). However, when nisin was added 2 h prior to heat treatment, D-values were significantly (P ≤ 0.05) reduced at these temperatures. Inhibitory levels of nisin were detected in the liquid whole egg postpasteurization. Nisin could have a favorable impact on the control of L. monocytogenes in pasteurized liquid egg products.

Bacteriological Standards for Perishable Foods

1952 ◽  
Vol 72 (4) ◽  
pp. 411-423 ◽  
Author(s):  
M. Ingram ◽  
J. Brooks
Keyword(s):  
Health Hazard ◽  
Egg Products ◽  
Egg Albumen ◽  
Liquid Whole Egg ◽  
Whole Egg ◽  
Spray Dried

Consideration is given to the bacteria found in naturally-clean, dirty, and washed hens' eggs, both fresh and stored ; and to the bacteriology of the most important egg products-liquid whole egg, frozen whole egg, spray-dried whole egg, and dried egg albumen. The bacteriological tests hitherto proposed for these products are discussed. The occurrence of salmonellas, which may cause a health hazard, is described together with the results of pasteurization treatments which offer a prospect of eliminating these bacteria.

High pressure homogenization vs heat treatment: Safety and functional properties of liquid whole egg

2013 ◽  
Vol 36 (1) ◽  
pp. 63-69 ◽  
Author(s):  
Francesca Patrignani ◽  
Lucia Vannini ◽  
Sylvain L. Sado Kamdem ◽  
Isabel Hernando ◽  
Raquel Marco-Molés ◽  
...  
Keyword(s):  
Heat Treatment ◽  
High Pressure ◽  
Functional Properties ◽  
High Pressure Homogenization ◽  
Liquid Whole Egg ◽  
Treatment Safety ◽  
Whole Egg

LIQUID AND FROZEN EGG: V. VISCOSITY, BAKING QUALITY, AND OTHER MEASUREMENTS ON FROZEN EGG PRODUCTS

1949 ◽  
Vol 27f (5) ◽  
pp. 231-240 ◽  
Author(s):  
Jesse A. Pearce ◽  
C. G. Lavers
Keyword(s):  
Sodium Chloride ◽  
Mechanical Treatment ◽  
Freezing Time ◽  
Baking Quality ◽  
Mechanical Pretreatment ◽  
Egg Products ◽  
Whole Egg

Freezing irreversibly increased the viscosity of yolk and whole egg, but did not affect the white. Vigorous mechanical treatment before freezing reduced the viscosity of defrosted yolk, white, and whole egg. The viscosity of defrosted yolk and whole egg increased with increase in freezing or thawing time. Mechanical pretreatment or differences in freezing time did not affect the baking quality of defrosted egg products. Freezing reduced the baking quality of yolk and whole egg, but the baking quality improved after storage for about three months at − 10° and 0° F., and then decreased. A thawing time of four hours resulted in yolk or whole egg of better baking quality than thawing times of 0.03, 24, or 48 hr. There was no relation between viscosity and the baking quality of these egg products. The addition of 2% sodium chloride was equivalent to the addition of 8% sucrose in preserving the foaming quality of frozen yolk.

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