Effect of High Pressure Processing on Color and Textural Properties of Eggs

Abstract

<p>Effect of high pressure processing (HPP) on physicochemical characteristics like color and texture of whole liquid egg (WLE), egg white (EW) and egg yolk (EY) were evaluated. A full factorial design involving several pressure levels (600-900 MPa) and treatment time (0-15 min) was employed for this study and the high pressure treatment were given in a temperature and pressure controlled pilot scale HP unit. HPP caused significant changes in various physic-chemical properties in various egg components. Use of pressure levels <span style="text-decoration: underline;">></span> 600 MPa resulted in formation of solid gels for all components of eggs. Pressure induced gels were soft and highly elastic. Hardness and cohesiveness of all egg components were found to increase (<em>p</em> < 0.05) with increase in treatment intensity, and increase in EY was higher than in other egg components. The springiness of WLE increased with pressure and treatment time and were higher than in EW and EY. Color changes as indicated by the total color difference (?E) showed a significant (<em>p</em> < 0.05) increase with an increase in pressure level and treatment time.</p

Can acceptable quality angel food cakes be made using pasteurized shell eggs? The effects of mixing factors on functional properties of angel food cakes

“…A major component of angel food cake meringue is egg white, so it suggests that longer mixing times of egg white can aid in meringue formation from pasteurized shell eggs. While evaluating these foaming properties of egg whites, it is important to keep in mind that during foam formation, the proteins undergo additional denaturation at the interface (Singh & Ramaswamy, , ; Singh et al., ). It has been known since the 1960s that pasteurization of liquid egg white product decreases the foaming ability, and increasing the mixing time can improve foaming (Kline et al., ; Singh, ), but very limited research is available about the effects of mixing speed and time on the foaming, and functionality of meringues and angel food cakes.…”

“…Egg whites are used in many food formulations due to their foaming, emulsification, and leavening ability. This foaming ability contributes toward improving the structure/texture of batters and baked products (Singh & Ramaswamy, ; Van der Plancken, Van Loey, & Hendrickx, ). The quality of these products is mainly determined by the foaming properties of egg white.…”

Inactivation and Damage of Histamine-Forming Bacteria by Treatment with High Hydrostatic Pressure

“…In a commercial setting, HHP was used at a pressure above 300 MPa to kill spoilage and pathogenic microorganisms for shelf-life extension and safety improvement of jams, fruit juices, guacamole, meats, dairy and egg products, and seafood [8,9]. The usage of HHP treatment to preserve the freshness of food was also shown to not affect some of the food quality characteristics such as the color, natural flavor, and nutrients [9,10]. However, HHP technology can have some disadvantages on the quality of fish including color changes with higher L* values associated with higher opacity, harder textures, and lipid oxidation [11,12].…”

Effects of High Hydrostatic Pressure Processing on Hen Egg Compounds and Egg Products

“…HHP can induce modifications in the quaternary and tertiary structures of a protein, which leads to denaturation, aggregation, and gelation, and this subsequently enhances the texture and mouth‐feel of the food product (Balny and Masson ; Cheftel and Culioli ; Singh and Ramaswamy ). A recent study examined the effect of HHP treatment on changes in color and texture of whole liquid egg, egg white, and egg yolk, through a factorial design using several pressure levels (600, 700, 800, and 900 MPa) and treatment times (0, 5, 10, and 15 min) (Singh and Ramaswamy ). The HHP treatment was controlled using a pilot‐scale unit.…”