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Influence of pressure pre-treatments on liquid whole egg thermal pasteurization - microbiological, physicochemical and functional properties

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Influence of pressure pre-treatments on liquid whole egg thermal pasteurization - microbiological, physicochemical and functional properties

dc.contributor.author	Ribeiro, Ana Catarina
dc.contributor.author	Barba Orellana, Francisco José
dc.contributor.author	Barber, Xavier
dc.contributor.author	Lopes-da-Silva, José A.
dc.contributor.author	Saraiva, Jorge A.
dc.date.accessioned	2023-09-05T17:13:48Z
dc.date.available	2023-09-05T17:13:48Z
dc.date.issued	2023
dc.identifier.citation	Ribeiro, Ana Catarina Barba Orellana, Francisco José Barber, Xavier Lopes-da-Silva, José A. Saraiva, Jorge A. 2023 Influence of pressure pre-treatments on liquid whole egg thermal pasteurization - microbiological, physicochemical and functional properties Food Chemistry Advances 7 1217813
dc.identifier.uri	https://hdl.handle.net/10550/89087
dc.description.abstract	As a possible alternative to commercial thermal pasteurization1 (TP, 60 ºC/3.5 min) of liquid whole egg2 (LWE), a pasteurization based on the application of pressure pre-treatments (50 - 250 MPa/5 min) before a shorter TP (60 ºC/1.75 min) was investigated. These combined treatments inactivated 3.35 to at least 6.09 log10 cycles of S. Senftenberg 775/W, achieving comparable to greater inactivation as commercial TP (at pressures ≥ 200 MPa). The treated samples presented lower soluble protein and emulsifying activity than non-treated LWE, yet higher viscosity and improved foaming capacity. In contrast to commercial TP, the LWE treated by moderate pressure3 (MP) before a shorter TP (MP-TP) showed higher soluble protein (7%) and viscosity (49%), better emulsifying properties (27 - 67%), and lower total carotenoids content (9%). Concerning sensory analysis, egg tarts prepared with non-treated and treated LWE obtained similar sensory acceptability. Therefore, the heat sensitization effect induced by pressure pre-treatments on the S. Senftenberg 775/W population allows the reduction of TP time, a lethality effect equivalent to commercial TP and similar or improved functionality, being a very promising alternative to produce safe and better functional quality LWE.
dc.language.iso	eng
dc.relation.ispartof	Food Chemistry Advances, 2023, vol. 7, num. 1217813
dc.subject	Tecnologia dels aliments
dc.subject	Proteïnes
dc.title	Influence of pressure pre-treatments on liquid whole egg thermal pasteurization - microbiological, physicochemical and functional properties
dc.type	journal article
dc.date.updated	2023-09-05T17:13:49Z
dc.identifier.doi	10.1016/j.focha.2023.100293
dc.identifier.idgrec	161013
dc.rights.accessRights	open access