Consumer acceptance of UV-C treated liquid egg products and preparations with UV-C treated eggs

Souza, Poliana Mendes de; Fernández, Avelina

doi:10.1016/j.ifset.2011.12.005

Cited by 22 publications

(4 citation statements)

References 29 publications

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“…e similar results showing the maintained foaming ability and foaming stability in treated liquid whole eggs were also reported by Ma et al [33], who sterilized the liquid whole eggs with UV-C to reveal the improved foaming ability and stability of the eggs. ese results are also supported by the consumer survey studies conducted by de Souza and Fernández [34]. In contrast, studies have shown that treating eggs with the conventional pasteurization significantly reduces their foaming ability and stability [35].…”

Section: Foaming Ability and Stability Of Uht-pasteurized Andsupporting

confidence: 57%

Effects of Ultrahigh Temperature Pasteurization on the Liquid Components and Functional Properties of Stored Liquid Whole Eggs

Liu

Zhao

et al. 2020

BioMed Research International

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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.

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Section: Foaming Ability and Stability Of Uht-pasteurized Andsupporting

confidence: 57%

Effects of Ultrahigh Temperature Pasteurization on the Liquid Components and Functional Properties of Stored Liquid Whole Eggs

Liu

Zhao

et al. 2020

BioMed Research International

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“…de Souza and Fernandez (2012) reported that mayonnaise, prepared with UV‐C‐treated whole eggs, had a higher score in terms of texture, firmness, and creaminess compared to heat‐treated and control samples. In addition to this, pudding (prepared with UV‐C‐treated eggs) showed higher firmness while angel cake (prepared with UV‐C‐treated eggs) achieved higher texture and firmness values.…”

Section: Rheological Propertiesmentioning

confidence: 99%

Evaluation of the impact of UV radiation on rheological and textural properties of food

Pandiselvam

Gök

Yüksel

et al. 2022

Journal of Texture Studies

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Demand for healthy, safe, and high‐quality foods and disadvantages of thermal processing methods such as quality losses supported the improvement of the novel, affordable, and quick nonthermal food preservation techniques such as UV light. UV‐C light (200–280 nm) radiation is an emerging technology for the disinfection of pathogen microorganisms, increasing the shelf life of foods, and used for pasteurization, surface sterilization, cleaning of equipment and water, and so on. Sensory perceptions of foods are effective on the consumer choice, acceptability, and consumption of foods. Rheology term, which also includes texture and mouthfeel, is primarily important for sensory perception, processing of foods, and shelf stability. Therefore, the determination of the effect of different processing methods on the textural and rheological properties of the food products is important. Rheological and textural changes generally occur in the surface of UV‐C‐irradiated samples due to the low penetration of UV‐C light. The UV light treatment may cause internal disruption of cell membranes, which in turn cause loss of turgidity, weaken the cell walls, and contraction of tissues, which are related to the changes in the textural and rheological properties of foods. The present review focuses on the effect of UV‐C radiation on the rheology and textural properties of food products.

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“…LEW was prepared according to previous methods [22] with a slight modification. Eggs were rinsed with running water, scrubbed with 75% alcohol, and dried on a bench top.…”

Section: Preparation Of Lewmentioning

confidence: 99%

The Quality Analysis and Deterioration Mechanism of Liquid Egg White during Storage

et al. 2022

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The quality of liquid egg white (LEW) during storage is critical for the development of the egg industry. In order to effectively control its storage quality, the effects of packaging materials and storage conditions on the quality of LEW were investigated. High-throughput sequencing (HTS) was applied to explore changes in bacterial population proportions and microflora in the spoilage of LEW. The shelf life of LEW packaged with glass (LEW-PG), plastic (LEW-PP), and tinplate (LEW-PT) was preliminarily determined to be 8, 5, and 7 days, respectively. LEW-PG possessed superior sensory scores (65) and L values (87.5), and a lower growth rate of total volatile basic nitrogen (TVB-N) content among the three samples on the last day of shelf life, and was chosen for further study. During 24 days of storage, the sensory scores of the LEW-PG in 10 °C and 4 °C groups decreased by 32.7% and 25.7%, respectively. There was no significant difference in foaming properties of LEW-PG between the 10 °C and 4 °C groups (p > 0.05). HTS analysis showed that the abundance of species composition in the 10 °C samples was higher than that in the 4 °C samples, though the latter possessed a higher community diversity. At the genus level, the dominant bacteria in the 10 °C group were Pseudomonas (21.79%), others (19.21%), and Escherichia (11.21%), while others (37.5%), Escherichia (30.40%), and Bifidobacterium (17.72%) were highly abundant in the 4 °C samples. It is hoped that this study could provide theoretical support for quality control of LEW during storage.

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Consumer acceptance of UV-C treated liquid egg products and preparations with UV-C treated eggs

Cited by 22 publications

References 29 publications

Effects of Ultrahigh Temperature Pasteurization on the Liquid Components and Functional Properties of Stored Liquid Whole Eggs

Effects of Ultrahigh Temperature Pasteurization on the Liquid Components and Functional Properties of Stored Liquid Whole Eggs

Evaluation of the impact of UV radiation on rheological and textural properties of food

The Quality Analysis and Deterioration Mechanism of Liquid Egg White during Storage

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