Effects of selected phosphate salts on gelling properties and water state of whole egg gel

Li, Junhua; Wang, Chenying; Zhang, Mengqi; Zhai, Yinghong; Zhou, Bei; Su, Yujie; Yang, Yongjian

doi:10.1016/j.foodhyd.2017.08.030

Cited by 54 publications

(25 citation statements)

References 29 publications

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“…More interestingly, when the refrigerated storage time was up to 16 days, the strength of the LWE gel began to increase again. As mentioned above, at day 16, the TAM and TAP counts of pasteurized LWE sample reached ~ 6 log CFU mL −1 , and the large number of microorganisms almost depleted the oxygen in the sample, resulting in almost no pores in the whole egg gel, which probably ultimately caused the increase in the LWE gel's hardness . Meanwhile, the LWE may have undergone complex fermentation under the action of lactic acid bacteria, which may also be the reason for the increase in gel hardness.…”

Section: Resultsmentioning

confidence: 93%

Changes in microbial, physiochemical, and functional properties of pasteurized liquid whole egg during refrigerated storage

Wang

et al. 2020

J Sci Food Agric

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BACKGROUND Liquid eggs have the advantages of high hygiene security, easy use, and convenient transportation, but their shelf life is only limited to 2~3 weeks. The microbial, physiochemical, and functional properties of pasteurized LWE were investigated in this study to evaluate the quality of pasteurized liquid whole egg (LWE) during refrigerated storage. RESULTS The tested shelf life of the pasteurized LWE was 16 days when stored at 4 °C. During refrigerated storage, Pseudomonas gradually became the dominant bacterium in LWE following lactic acid bacteria, although the initial number of Pseudomonas after pasteurization was relatively limited (< 10 CFU mL−1). A total of 23 strains, including six Pseudomonas strains, were obtained. The pH of pasteurized LWE decreased with the growth of microorganisms, while the content of total volatile basic nitrogen (TVB‐N) increased curvilinearly. The average particle size increased almost continuously until the sample reached its shelf life. The functional properties of pasteurized LWE were also reduced after a week of refrigerated storage at 4 °C when the microorganisms in pasteurized LWE entered an exponential growth period and the TVB‐N content of pasteurized LWE reached its first peak. CONCLUSION During refrigerated storage, Pseudomonas was the dominant bacterium in LWE next to lactic acid bacteria. After a week of refrigerated storage at 4 °C, the particle size of LWE increased, while the functional properties of LWE reduced. This study provides a basis for extending the shelf life of liquid egg products in future research. © 2020 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 93%

Changes in microbial, physiochemical, and functional properties of pasteurized liquid whole egg during refrigerated storage

Wang

et al. 2020

J Sci Food Agric

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“…Salt can regulate the desiccation speed: the water loss is progressive to avoid stickiness (too fast) or crusting (too slow). Salt has a major role in obtaining desired technological properties (gelling, binding, or emulsifying power; Li et al, 2018;Pietrasik & Li-Chan, 2002;Ramirez, Uresti, Téllez, & Vázquez, 2002;Saha & Bhattacharya, 2010).…”

Section: Effects Of Salt On Technological Propertiesmentioning

confidence: 99%

Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices

Petit

Jury

Lamballerie

et al. 2019

Comp Rev Food Sci Food Safe

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Currently, there is major consumer concern about dietary salt intake worldwide. However, even with the development of contemporary preservation practices, sodium chloride is still essential in processed meat products. Despite a long history of use, salt is now seriously controversial in food due to health concerns that are mostly related to high blood pressure and cardiovascular risks. Changes in meat processing methods have reduced those potential risks, but different perceptions continue to shape how consumers and society view dietary salt. The current consumer demand for additive‐free food, such as the clean‐label movement, has renewed consumer willingness for naturalness in food products.

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“…It could be seen from Table 1 that the EAI and ESI of the H‐OVA were improved by 55.35% and 28.46%, respectively, compared with the OVA. This was because with the increase of hydrolyzed group in OVA the ability to bind oil droplets was enhanced (Li et al., 2018). The hydrophilic group extended to the aqueous phase, which improved the EAI and ESI of OVA (Xiong & Ma, 2017).…”

Section: Resultsmentioning

confidence: 99%

Effects of synergistic modification with enzymatic hydrolysis and phosphorylation on functional and structural properties of ovalbumin

Liu

Dai

et al. 2020

J. Food Process. Preserv.

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Eggs are rich in quality protein, in which ovalbumin (OVA) accounts for 54%~69% of protein in egg white. OVA is the most important quality protein in Egg White Protein (EWP) (Liu, Meng, Dai, Chen, & Zhu, 2019). OVA is widely used in food industry, due to its nutritional value, functional properties, and availability (Ding et al., 2020; Huang, Tu, Wang, et al., 2017). As an important food ingredient, it can improve the taste and texture of foods, improve product stability, and extend shelf life (Sheng et al., 2019). However, the application of OVA is limited in food processing due to the properties deficiencies, such as the heavy smell, poor solubility, high viscosity,

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Effects of selected phosphate salts on gelling properties and water state of whole egg gel

Cited by 54 publications

References 29 publications

Changes in microbial, physiochemical, and functional properties of pasteurized liquid whole egg during refrigerated storage

Changes in microbial, physiochemical, and functional properties of pasteurized liquid whole egg during refrigerated storage

Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices

Effects of synergistic modification with enzymatic hydrolysis and phosphorylation on functional and structural properties of ovalbumin

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