High hydrostatic pressure applications on liquid whole egg

Samples prepared from liquid egg yolk (LEY), liquid egg white (LEW) and liquid whole egg (LWE) were processed by high hydrostatic pressure (HHP) using different holding times (60, 180, 300, 420 and 600 s). The aim of our experiment was to examine how different holding times influences technofunctional attributes of liquid egg products. The color of samples changed after 60 s HHP treatment, but visible changes were evaluated just after 180 300 s. The pH of samples was stable, there were no significant changes caused by HHP (one-way ANOVA, a=0,05). The apparent viscosity was measured by a rotational viscometer as a function of shear rate. The shearthinning behavior of LEY and pseudopastic behavior of LEW and LWE were fitted well into HerschelBulkley model (with a satisfying correlation of R2 > 0.96). For the selected shearing rate, viscosity was measured in relation to shearing time. Thixotropic behavior of samples was increased by longer holding time of HHP treatments.

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Destruction of Salmonella enteritidis inoculated in liquid whole egg by high hydrostatic pressure: comparative study in selective and non-selective media

Food Microbiology ◽

10.1006/fmic.1998.0248 ◽

1999 ◽

Vol 16 (4) ◽

pp. 357-365 ◽

Cited By ~ 60

Author(s):

E Ponce ◽

R Pla ◽

E Sendra ◽

B Guamis ◽

M Mor-Mur

Keyword(s):

Hydrostatic Pressure ◽

Comparative Study ◽

High Hydrostatic Pressure ◽

Salmonella Enteritidis ◽

Selective Media ◽

Liquid Whole Egg ◽

Whole Egg

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Combined effect of high hydrostatic pressure treatment and hydrogen peroxide on Salmonella Enteritidis in liquid whole egg

European Food Research and Technology ◽

10.1007/s00217-003-0759-3 ◽

2003 ◽

Vol 217 (3) ◽

pp. 244-248 ◽

Cited By ~ 9

Author(s):

G�lbanu Isiker ◽

G. Candan Gurakan ◽

Alev Bayindirli

Keyword(s):

Hydrogen Peroxide ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Salmonella Enteritidis ◽

Combined Effect ◽

Pressure Treatment ◽

High Hydrostatic Pressure Treatment ◽

Liquid Whole Egg ◽

Whole Egg

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Inactivation of Listeria innocua Inoculated in Liquid Whole Egg by High Hydrostatic Pressure

Journal of Food Protection ◽

10.4315/0362-028x-61.1.119 ◽

1998 ◽

Vol 61 (1) ◽

pp. 119-122 ◽

Cited By ~ 62

Author(s):

E. PONCE ◽

R. PLA ◽

M. MOR-MUR ◽

R. GERVILLA ◽

B. GUAMIS

Keyword(s):

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Prolonged Exposure ◽

Microbial Inactivation ◽

Listeria Innocua ◽

Decimal Reduction Time ◽

First Order Kinetics ◽

Liquid Whole Egg ◽

D Values ◽

Whole Egg

The resistance of Listeria innocua, as a model microorganism for Listeria monocytogenes, to high hydrostatic pressure in liquid whole egg was studied at several pressures (300, 350, 400, and 450 MPa), temperatures (−15, 2, and 20°C), and times (5, 10, and 15 min). Listeria innocua was added to liquid whole egg at approximately 106 CFU/ml. Listeria innocua was not totally inactivated in any of the treatments. In general, reduction was better at 2°C than at room temperature, but the greatest inactivation was obtained at 450 MPa at 20°C for 15 min (over 5 log of reduction). The results indicate that microbial inactivation was increased with prolonged exposure to pressure. D values for Listeria innocua were obtained at 400 MPa for two temperatures (2 and 20°C), and different times (0 to 20 min). The microbial inactivation followed apparent first-order kinetics, exhibiting a decimal reduction time of 7.35 min at 2°C and 8.23 min at 20°C.

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