Effects of protease-hydrolyzed egg white on the meringue batter properties and meringue textural and sensory properties during storage

Yüceer, Muhammed; Caner, Cengiz

doi:10.1016/j.ijgfs.2021.100409

Cited by 21 publications

(11 citation statements)

References 31 publications

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“…Typically, the meringue products are stored in paper-laminated PE packages, as they are inexpensive and can have information printed on them. Yuceer and Caner (2021) observed that storing meringue products in high-density polyethylene (HDPE) package could also be able to store the meringues for up to 90 days with fewer loss in the physicochemical characteristics.…”

Section: Meringue Preparation and Storagementioning

confidence: 99%

Quality changes and shelf life of salted duck egg white meringues stored in alternative packages at two temperatures

Noonim

Venkatachalam

2021

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Salted duck egg white meringues stored in alternative packages (paper control, metalized low-density polyethylene (M-LDPE), and polyethylene terephthalate (PET)) and at two alternative storage temperatures (30°C and 40°C) were tested for changes in quality over a period of 120 days. Every 15 days, the meringues were tested for physicochemical and microbial qualities. Package type, storage temperature, and storage time all influenced the overall meringue quality. This study revealed that meringues kept at 40°C experienced more loss of quality than those kept at 30°C. During storage, meringue’s lightness and yellowness diminished while redness increased, and the sample volume shrunk. The control samples were significantly more affected than the other cases. The sample’s weight, moisture, aw, and pH were highest in the control samples when stored at 40°C. Textural profiles such as hardness, chewiness, cohesiveness, fracturability, gumminess, and springiness decreased in all cases with stor-age time, whereas adhesiveness and resilience increased. The M-LDPE and PET packages maintained the sample texture. The radical scavenging abilities of the samples did not significantly differ by the alternatives tested, but a gradual increase was noted during prolonged storage. The control samples had significant levels of pathogenic bacteria (Escherichia coli and Salmonella) and spoilage microorganisms (yeast and mold), reducing the shelf life to 90 days. In contrast, M-LDPE and PET packages maintained the sample qualities throughout the testing period of 120 days. It was found that M-LDPE and PET packages prolonged the shelf life of meringues when stored at 30°C, more so than at 40°C.

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Section: Meringue Preparation and Storagementioning

confidence: 99%

Quality changes and shelf life of salted duck egg white meringues stored in alternative packages at two temperatures

Noonim

Venkatachalam

2021

qas

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“…Egg whites are known to satisfy the requirements of many food formulations because of their excellent functional and nutritional properties. Its significant foaming properties (foaming ability and stability) are widely used in the food industry to produce bakery products [ [1] , [2] , [3] ]. For instance, ovalbumin in egg whites significantly contributes to the foaming, gelling and emulsifying properties [ [3] , [4] , [5] , [6] , [7] ].…”

Section: Introductionmentioning

confidence: 99%

“…Its significant foaming properties (foaming ability and stability) are widely used in the food industry to produce bakery products [ [1] , [2] , [3] ]. For instance, ovalbumin in egg whites significantly contributes to the foaming, gelling and emulsifying properties [ [3] , [4] , [5] , [6] , [7] ]. In addition, these foams serve as a unique colloidal system in many food products, such as beer, coffee flavorings, dairy products, and mousses, giving unique flavors and textures to foods.…”

Section: Introductionmentioning

confidence: 99%

Application of egg white hydrolysate (EWH) to improve frothing functionality of pasteurized liquid egg in large quantity production

Huang

Hazeena

Qiu

et al. 2023

Heliyon

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“…It is highly retained in our body and has excellent physical and nutritional properties. Therefore, it is an important ingredient in various foods such as baked products, meat products, noodles, and meringues [ 5 , 6 , 7 ]. Additionally, in the course of processing and storage, EWP is regularly prone to oxidation and denaturation that results in adverse changes in its constituents and properties [ 1 , 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time

et al. 2022

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Egg white protein (EWP) is susceptible to denaturation and coagulation when exposed to high temperatures, adversely affecting its flavour, thereby influencing consumers’ decisions. Here, we employ high-voltage cold plasma (HVCP) as a novel nonthermal technique to investigate its influence on the EWP’s flavour attributes using E-nose, E-tongue, and headspace gas-chromatography-ion-mobilisation spectrometry (HS-GC-IMS) due to their rapidness and high sensitivity in identifying flavour fingerprints in foods. The EWP was investigated at 0, 60, 120, 180, 240, and 300 s of HVCP treatment time. The results revealed that HVCP significantly influences the odour and taste attributes of the EWP across all treatments, with a more significant influence at 60 and 120 s of HVCP treatment. Principal component analyses of the E-nose and E-tongue clearly distinguish the odour and taste sensors’ responses. The HS-GC-IMS analysis identified 66 volatile compounds across the treatments. The volatile compounds’ concentrations increased as the HVCP treatment time was increased from 0 to 300 s. The significant compounds contributing to EWP characterisation include heptanal, ethylbenzene, ethanol, acetic acid, nonanal, heptacosane, 5-octadecanal, decanal, p-xylene, and octanal. Thus, this study shows that HVCP could be utilised to modify and improve the EWP flavour attributes.

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Effects of protease-hydrolyzed egg white on the meringue batter properties and meringue textural and sensory properties during storage

Cited by 21 publications

References 31 publications

Quality changes and shelf life of salted duck egg white meringues stored in alternative packages at two temperatures

Quality changes and shelf life of salted duck egg white meringues stored in alternative packages at two temperatures

Application of egg white hydrolysate (EWH) to improve frothing functionality of pasteurized liquid egg in large quantity production

Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time

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