| Autor: |
Ana C. Ribeiro, Francisco J. Barba, Xavier Barber, J.A. Lopes da Silva, Jorge A. Saraiva |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
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| Zdroj: |
Food Chemistry Advances, Vol 2, Iss , Pp 100293- (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2772-753X |
| DOI: |
10.1016/j.focha.2023.100293 |
| Popis: |
As a possible alternative to commercial thermal pasteurization11 Thermal pasteurization (TP) (TP, 60 ºC/3.5 min) of liquid whole egg22 Liquid whole egg (LWE) (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 pressure33 Moderate pressure (MP) (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. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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