Consumer and Trained Panel Evaluation of High Pressure Thermally Treated Scrambled Egg Patties

Juliano, Pablo; Clark, Stephanie; Koutchma, Tatiana; Ouattara, Mamadou; Mathews, Jason W.; Dunne, C. Patrick; Barbosa‐Cánovas, Gustavo V.

doi:10.1111/j.1745-4557.2007.00106.x

Cited by 24 publications

(11 citation statements)

References 32 publications

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“…A TA-XT2i texture analyzer (Texture Technologies, Scarsdale, NY) was used to evaluate the hard-boiled egg yolk texture profile. The whole yolk was measured using a modified two-bite (TPA) method of Juliano et al 23 The system was fitted with probe TA-4 (3.8 cm diameter acrylic cylinder of 20 mm tall), pretest speed of 2.0 mm/s, test speed of 1.0 mm/s, posttest speed of 2.0 mm/s, and distance of 15.0 mm. Each egg was measured once and then averaged within the cage for the EU value.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

Supplementation of Laying-Hen Feed with Palm Tocos and Algae Astaxanthin for Egg Yolk Nutrient Enrichment

Walker

Wang²,

Xin³

et al. 2012

J. Agric. Food Chem.

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Adding supplements to hen feed can increase egg nutritional value. Astaxanthin, tocotrienols, and tocopherols are potent antioxidants that provide health benefits to humans. We hypothesized that the addition of these nutrients to hen feed would result in an increased nutrient content in egg yolk with minimum changes in functional properties. Laying hens (Hy-Line W-36 breed) were fed four diets with different supplementation levels of palm toco concentrate and algae biomass containing astaxanthin for 8 weeks. Egg yolks were analyzed for physical, chemical, and functional properties. The feed with the highest nutrient concentration was also studied for stability of these antioxidants using the Arrhenius approach. No significant differences were observed in functional properties except for emulsification capacity and sensory characteristics among eggs from different diet treatments. Changes in egg yolk color reached the maximum values at day 8. Incorporation of tocopherols and tocotrienols increased until day 8, astaxanthin incorporation increased until day 10, and all decreased thereafter. Feed nutrients resulted in a dose-response relationship of these compounds in the egg yolk. The transfer efficiency ranged from 0 to 9.9% for tocotrienols and tocopherols and from 7.6 to 14.9% for astaxanthin at their peak values. Results of the Arrhenius accelerated stability study showed significant differences in the shelf life of various nutrients, and these results can be used to properly formulate and store the feed materials. Agricultural and Food Chemistry, 60, no. 8 (2012): 1989-1999 ABSTRACT: Adding supplements to hen feed can increase egg nutritional value. Astaxanthin, tocotrienols, and tocopherols are potent antioxidants that provide health benefits to humans. We hypothesized that the addition of these nutrients to hen feed would result in an increased nutrient content in egg yolk with minimum changes in functional properties. Laying hens (Hy-Line W-36 breed) were fed four diets with different supplementation levels of palm toco concentrate and algae biomass containing astaxanthin for 8 weeks. Egg yolks were analyzed for physical, chemical, and functional properties. The feed with the highest nutrient concentration was also studied for stability of these antioxidants using the Arrhenius approach. No significant differences were observed in functional properties except for emulsification capacity and sensory characteristics among eggs from different diet treatments. Changes in egg yolk color reached the maximum values at day 8. Incorporation of tocopherols and tocotrienols increased until day 8, astaxanthin incorporation increased until day 10, and all decreased thereafter. Feed nutrients resulted in a dose−response relationship of these compounds in the egg yolk. The transfer efficiency ranged from 0 to 9.9% for tocotrienols and tocopherols and from 7.6 to 14.9% for astaxanthin at their peak values. Results of the Arrhenius accelerated stability study showed significant differences in the shelf life of vari...

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Section: ■ Materials and Methodsmentioning

confidence: 99%

Supplementation of Laying-Hen Feed with Palm Tocos and Algae Astaxanthin for Egg Yolk Nutrient Enrichment

Walker

Wang²,

Xin³

et al. 2012

J. Agric. Food Chem.

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“…In HP-HT sterilization, the volumetric temperature increases to above 100°C when using pressures above 600 MPa, with a holding time of 3-5 min, compared to 20-40 min in retort processing; this technique has been shown to achieve microbial spore inactivation [29]. Therefore, the reduced exposure of the product to high temperatures can produce shelf-stable products with [22,38,42]. For instance, pressurization temperatures of 90-116°C combined with pressures of 500-700 MPa for 3-5 min have been used to inactivate a number of strains of C. botulinum spores [13,40].…”

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confidence: 97%

Polymeric-Based Food Packaging for High-Pressure Processing

et al. 2010

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High-pressure processing (HPP) of foods mainly utilizes flexible packaging materials for commercial products. Many materials have been evaluated for their adequacy in the process. There are a number of integrity requirements for these packaging materials that must be complied with for acceptance and use in different product applications. These include visual integrity, gas permeability, seal and physical strength properties, and global migration of packaging components into the food, some of which are specific to either refrigerated or shelf-stable products. Different laminate options reported in the literature were reviewed in this article with the aim of classifying suitable packaging materials for HPP at both lowand high-temperature conditions according to these requirements. Packaging materials currently utilized in industry are also listed. The suitability of standards to assess requirement deviations after HPP is also discussed. Current scientific literature has shown to lack information on one or more of these requirements to provide a complete picture for their suitability. Studies have shown that EVOH-based and other high-pressure-high-temperaturetreated materials do not follow the barrier requirements established by the US Army for shelf-stable products. However, they still show potential for their utilization in the development of commercial products. The importance of package headspace on package integrity is also highlighted. Studies on transport phenomena such as material sorption and diffusion of components from the food and the pressurization fluid are described. Methods such as SEM, C-SAM, DSC, FT-IR, and X-Ray diffraction provide complementary information to assess the structural and barrier changes observed during HPP. The article concludes by providing preliminary recommendations according to specific requirements that are met after the process. Other types of materials not yet evaluated for HPP are presented as potential alternatives to be explored for this technology.

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“…During a 6-month storage period, there were no signs of decomposition in the product. The results of this study could be very promising in the development of auto-stable egg products [45][46][47].…”

Section: Dairy and Egg Productsmentioning

confidence: 88%

An Update on High Hydrostatic Pressure, from the Laboratory to Industrial Applications

2010

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High hydrostatic pressure has become an industrial reality, and although there are still many aspects under research, today it is possible to buy high-pressurized products in many countries. Indeed, pasteurization of food products using elevated pressure at room temperature has been accepted by regulatory agencies for commercial use. The quality displayed in such products includes better nutritional retention, fresh-like flavor, improved color, texture, and taste, and extended shelf life compared to thermally pasteurized products. There are several applications of high hydrostatic pressure (HHP) use today in processing fruits, vegetables, meats, seafood, dairy and egg products, including the intelligent combination of pressure, temperature, and time to generate specific characteristics in certain products. One of the biggest challenges in highpressure application is in the sterilization of low-acid foods with combined elevated pressure (600-800 MPa), moderate temperatures (30-90°C), and short processing times (less than 5 min). Combined pressure and temperature, also known as pressure-assisted thermal sterilization (PATS), was recently approved by the FDA in 2009 for commercial sterilization. This manuscript is an update of the stateof-the-art in high-pressure technology, showing the advances achieved in past years and its most recent applications today in food processing. Inactivation of different microorganisms and the potential use of mathematical models to describe and validate the process are also mentioned, including using PATP to achieve sterilization parameters. Facts pertaining to equipment and operation costs are included as well to show that as a new technology, high-pressure use would likely require high initial investment. However, given the productivity and capability of this technology to enhance food quality, it may well deserve this initial investment, as many food companies have indicated in their annual cost reports.

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Consumer and Trained Panel Evaluation of High Pressure Thermally Treated Scrambled Egg Patties

Cited by 24 publications

References 32 publications

Supplementation of Laying-Hen Feed with Palm Tocos and Algae Astaxanthin for Egg Yolk Nutrient Enrichment

Supplementation of Laying-Hen Feed with Palm Tocos and Algae Astaxanthin for Egg Yolk Nutrient Enrichment

Polymeric-Based Food Packaging for High-Pressure Processing

An Update on High Hydrostatic Pressure, from the Laboratory to Industrial Applications

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