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Effects of Ultrahigh Temperature Pasteurization on the Liquid Components and Functional Properties of Stored Liquid Whole Eggs
Joint Authors
Liu, Tong
Yu, Hansong
Lv, Bo
Zhao, Weixuan
Wang, Yuhua
Piao, Chunhong
Dai, Weichang
Hu, Yaohui
Liu, Junmei
Sun, Feng-Jie
Source
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-10, 10 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-01-11
Country of Publication
Egypt
No. of Pages
10
Main Subjects
Abstract EN
Ultrahigh temperature (UHT) pasteurization is often used to sterilize liquid whole eggs in egg processing enterprises in China.
Although this treatment generates satisfactory sterilization effect, there are few studies on the processing characteristics and physical and chemical properties of the liquid whole eggs treated by UHT pasteurization.
We compared the physical and chemical properties (i.e., foaming ability and stability, emulsification ability and stability, viscosity, thiol content, gel strength, and color) of unsterilized eggs and liquid whole eggs pasteurized with UHT over five weeks of storage.
The emulsifying properties of sterilized liquid whole eggs were initially low and decreased further with the storage time.
The emulsification stability index of UHT-pasteurized liquid whole eggs was higher than that of unsterilized eggs and increased by 21.9%, from 7.850 to 9.567.
The foaming ability of UHT-pasteurized and unsterilized liquid whole eggs increased by 33.38% and 15.48%, respectively.
The viscosity, gel strength, and soluble protein content were higher in UHT-pasteurized liquid whole eggs than those in unsterilized liquid whole eggs and increased further with storage time.
Our results demonstrate that UHT pasteurization preserves and improves the processing characteristics and shelf life of liquid whole eggs.
American Psychological Association (APA)
Liu, Tong& Lv, Bo& Zhao, Weixuan& Wang, Yuhua& Piao, Chunhong& Dai, Weichang…[et al.]. 2020. Effects of Ultrahigh Temperature Pasteurization on the Liquid Components and Functional Properties of Stored Liquid Whole Eggs. BioMed Research International،Vol. 2020, no. 2020, pp.1-10.
https://search.emarefa.net/detail/BIM-1133185
Modern Language Association (MLA)
Liu, Tong…[et al.]. Effects of Ultrahigh Temperature Pasteurization on the Liquid Components and Functional Properties of Stored Liquid Whole Eggs. BioMed Research International No. 2020 (2020), pp.1-10.
https://search.emarefa.net/detail/BIM-1133185
American Medical Association (AMA)
Liu, Tong& Lv, Bo& Zhao, Weixuan& Wang, Yuhua& Piao, Chunhong& Dai, Weichang…[et al.]. Effects of Ultrahigh Temperature Pasteurization on the Liquid Components and Functional Properties of Stored Liquid Whole Eggs. BioMed Research International. 2020. Vol. 2020, no. 2020, pp.1-10.
https://search.emarefa.net/detail/BIM-1133185
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1133185