scholarly journals Effect of high hydrostatic pressure at 400 MPa on quality attributes of liquid egg products

2016 ◽  
Vol 5 (1-2) ◽  
pp. 148-152
Author(s):  
Adrienn Tóth ◽  
Csaba Németh ◽  
Réka Juhász ◽  
Ildikó Zeke ◽  
Salamon Bertold ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Egg Yolk ◽  
Rotational Viscometer ◽  
Egg Products ◽  
Thixotropic Behavior ◽  
Liquid Whole Egg ◽  
Whole Egg ◽  
One Way Anova ◽  
Shearthinning Behavior

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.

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.

Design and evaluation of a high hydrostatic pressure combined process for pasteurization of liquid whole egg

2012 ◽  
Vol 14 ◽  
pp. 1-10 ◽  
Author(s):  
Silvia Monfort ◽  
Sergio Ramos ◽  
Nicolás Meneses ◽  
Dietrich Knorr ◽  
Javier Raso ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Combined Process ◽  
Liquid Whole Egg ◽  
Whole Egg

scholarly journals Effects of HPH processing at 400 MPa on proteins of liquid egg products

2016 ◽  
Vol 5 (1-2) ◽  
pp. 153-157
Author(s):  
Adrienn Tóth ◽  
Csaba Németh ◽  
Réka Juhász ◽  
Ildikó Zeke ◽  
Barbara Csehi ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Protein Structures ◽  
Egg Yolk ◽  
Food Preservation ◽  
Minimal Processing ◽  
Processing Technologies ◽  
Egg Products ◽  
Result Show ◽  
Micro Dsc

In food preservation technologies there are pursuits to apply minimal processing technologies which don’t influence product quality attributes like protein structure. High hydrostatic pressure (HHP) is one of the minimal processing technologies. The effect of high hydrostatic pressure (HHP) was studied at 400 MPa 600 s on proteins of liquid egg products (egg yolk, LEY and whole egg, LWE). Thermo-physical, calorimetrical properties were examined on Micro DSC III (differential scanning calorimeter). Our result show that whole egg’s proteins are not desaturated by HHP, but 40% of egg yolk’s proteins had denaturation caused by processing. Aggregation and separation of protein groups can be observed by both products. Changes in protein structures caused texture modifications.

Development of an Effective Two-Step Enrichment Process to Enhance Bax System Detection of Healthy and Injured Salmonella Enteritidis in Liquid Whole Egg and Egg Yolk

2020 ◽  
Vol 83 (3) ◽  
pp. 397-404
Author(s):  
SHISHI HUANG ◽  
TAY BOON HUI ◽  
HYUN-GYUN YUK ◽  
QIANWANG ZHENG
Keyword(s):  
False Negative ◽  
Brain Heart Infusion ◽  
Egg Yolk ◽  
Target Cells ◽  
Detection Accuracy ◽  
Egg Products ◽  
Liquid Whole Egg ◽  
Inhibitory Components ◽  
Enrichment Process ◽  
Whole Egg

ABSTRACT The BAX system for pathogen detection has been highly accurate in a variety of food products. However, false-negative results have been reported for the detection of pathogens in liquid egg products because of failed pathogen resuscitation and the existence of inhibitory components. In this study, a short-time enrichment step was used to simultaneously resuscitate the target cells to the detection level and to dilute the inhibitory components to reduce detection interference. The MP medium (BAX system) enabled faster multiplication of healthy Salmonella cells than did buffered peptone water (BPW) in tested liquid whole egg and egg yolk. However, MP failed to resuscitate heat-injured cells even after 24 h of incubation. Therefore, MP was replaced with BPW as the enrichment broth for the BAX system. However, the use of BPW for a one-step enrichment was not effective for removal of PCR inhibitors in egg yolk, and unstable detection results were obtained. To improve detection accuracy, a second step of enrichment with brain heart infusion was added. This two-step enrichment process shortened the enrichment time to 14 h and greatly increased the number of samples in which the pathogen was detected during the same enrichment time, especially in the liquid egg yolk samples. The validation study revealed 100% diagnostic accuracy of the two-step enrichment process plus the BAX system. These results indicate that a two-step enrichment process added to the BAX system can improve the detection of pathogenic Salmonella in liquid egg products. HIGHLIGHTS

Textura de geles de huevo obtenidos por alta presión / Texture of egg gels induced by high hydrostatic pressure

1999 ◽  
Vol 5 (3) ◽  
pp. 191-201 ◽  
Author(s):  
A. Ibarz ◽  
E. Sangronis ◽  
G.V. Barbosa-Cánovas ◽  
B.G. Swanson
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Egg Yolk ◽  
Egg White ◽  
Gel Strength ◽  
Processing Times ◽  
Lower Luminosity ◽  
Hardness Values ◽  
Whole Egg

Egg yolk, egg white and whole egg samples were placed under high hydrostatic pressure in the range 410 to 690 MPa for several processing times between 1 and 30 min. Egg yolk samples gelled completely over 410 MPa, while egg white and whole egg formed hard gels over 620 MPa. Heat- induced gels showed greater gel strength and hardness than did pressure-induced gels. In general, increasing the pressure and treatment times resulted in higher gel strength and hardness values. In the case of egg yolk it was observed that at the highest pressures (650-690 MPa) and processing times exceeding 15 min the gels collapsed in many cases. The pressure-induced egg yolk and whole egg gels showed lower luminosity than heat-induced gels, but were more reddish. The egg white gel luminosity did not show significant differences for different pressures and processing times.

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