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

Naďa Hasníková-Schenková, Lucie Jiřincová, Markéta Šikulová, Aleš Landfeld, Miroslav Marek, Milan Houška and Michal Voldřich
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Naďa Hasníková-Schenková: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Lucie Jiřincová: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Markéta Šikulová: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Aleš Landfeld: Food Research Institute Prague, Prague, Czech Republic
Miroslav Marek: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
Milan Houška: Food Research Institute Prague, Prague, Czech Republic
Michal Voldřich: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2009, vol. 27, issue 4, 228-233

Abstract: 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.

Keywords: liquid whole egg; high pressure; antimicrobials; functional properties (search for similar items in EconPapers)
Date: 2009
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:27:y:2009:i:4:id:167-2008-cjfs

DOI: 10.17221/167/2008-CJFS

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