Czech J. Food Sci., 2009, 27(4):228-233 | DOI: 10.17221/167/2008-CJFS
The influence of high pressure and/or antimicrobials on some functional properties of liquid whole egg
- 1 Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
- 2 Food Research Institute Prague, Prague, Czech Republic
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
Published: August 31, 2009 Show citation
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