Effect of Different Industrial Pasteurization Conditions on Physicochemical Properties of Egg‐Filled Pasta

Abstract

The aim of this study was to estimate the effect of heat treatment using two different industrial pasteurizers (a nascent steam pasteurizer [NSP] and an inject steam pasteurizer [ISP]) on the moisture content, degree of gelatinization, color and furosine content of egg‐filled pasta samples. Moreover, a comparison of samples treated with microwave pasteurization on the packaged product was performed. The results showed that the two pasteurization treatments resulted in significant differences in the sample properties and that all of the parameters correlated well with the thermal treatment intensity (C0) (r value ranged from 0.989 to 0.999; P < 0.05). The application of microwave heat treatment to packaged samples did not significantly alter these differences. The NSP demonstrated lower “thermal damage” with less furosine formation in the pasta and filling; it also reduced certain positive effects, such as starch gelatinization and the presentation of yellow color in terms of hue angle. This difference might be explained by the different apparent heat transfer coefficients observed for the two pasteurizer machines, with the higher value observed for the ISP (347 W/m2 K versus 202 W/m2 K). Practical Applications Pasteurization is the most important step in the industrial fresh pasta process because of its effect on the reduction of the microbial population as well as on the maintenance of the product quality and nutritional characteristics. Thus, the study on the effect of different industrial heat treatment conditions on some pasta properties can benefit the future of food pasta industry. This research focused on the pasta modifications using different industrial pasteurizers (a nascent steam versus an inject steam pasteurizer). Our results confirmed (1) modifications due to heat treatments and (2) correlations between the indices used to quantify the modification and thermal treatment intensity. Furthermore, the utilization of different types of pasteurizers used in industrial fresh pasta production resulted in a significant effect on pasta modifications due to different values of the apparent heat transfer coefficients. Hence, the type of pasteurization equipment used was crucial to determine the final quality of the product.

Quality changes in fresh noodles prepared by different heat treatments during storage

“…After heat treatment and before storage, the hardness and chewiness of fresh noodles increased, while the springiness decreased slightly. Heat treatment could strengthen the interactions between starches and proteins in noodles and formed a compact network structure, which might be responsible for this result (Zardetto & Dalla Rosa, 2015). At 25°C and 4°C, the hardness and chewiness of NT noodles decreased with the extension of storage time, but the heat-treated noodles showed an increasing trend.…”

“…The retrogradation of starch during storage might result in an increase in hardness and a decrease in adhesiveness of heat-treated noodles (Zi et al, 2019). The uneven distribution of moisture in noodles caused by heat treatment might also lead to the increase of noodle hardness (Zardetto & Dalla Rosa, 2015). Whereas the number of microorganisms increased in the middle and late storage, the internal structure of the noodles was destroyed, and the dissolution of starch increased, leading to the increase of adhesiveness (Huis in't Veld, 1996).…”

“…Alamprese et al (2005) observed that heat treatment could increase the break load and Young modulus of fresh egg pasta for the formation of a tight protein network stabilized by disulfide bonds. Moreover, moderate heat treatment could promote the rearrangement of starch chains in amorphous and crystallized regions, strengthen the interaction between protein and starch, and avoid excessive water absorption of pasta and amylose dissolution (Alamprese et al, 2005;Nouviaire et al, 2008;Zardetto & Dalla Rosa, 2015). As a result, the texture and cooking qualities of pasta were improved.…”

“…Nevertheless, the detailed difference in the heat treatment on fresh noodles between before and after the packaging has not been reported. After the heat treatment of unpackaged fresh pasta, the secondary heat treatment is usually performed after packaging to eliminate potential secondary pollution (Zardetto, 2005;Zardetto & Dalla Rosa, 2015), but the effects of single and double heat treatment on the quality of fresh noodles are seldom discussed. In order to further improve the efficiency of sterilization and inactivation, heat treatment can be combined with other means of preservation.…”