Influence of pasteurisation, freezing and storage on properties of egg products made from eggs stored for 7 and for 28 days

Abstract

The influence of the age of eggs before breaking, pasteurisation, freezing and storage at -1 7 "~ and the method of whipping on the foaming power, foam stability and viscosity of liquid egg albumen and liquid whole egg were studied. The foaming power (relative volume of foam) and the foam stability were determined with the aid of a Hobart whipping machine N 50. The viscosity was measured with a Brookfeld viscometer type L V.Liquid egg albumen from 28-day-old eggs had a better foaming power with better stability than that from 7-day-old eggs. The viscosity of the liquid egg albumen from 7-day-old eggs was higher than that from 28-day-old eggs. When pasteurised with aluminium sulphate, the foaming power and the foam stability of all liquid egg albumens increased. When pasteurised without aluminium sulphate, both properties increased for liquid egg albumen from 7-day-old eggs and decreased for that from 28-day-old During the first weeks of storage of the egg white at --17"c, the foaming power, foam stability and viscosity gradually increased.Whipping for I rnin at setting 2 and 2 min at setting 3 yielded a higher foaming power and a higher stability of the foam than whipping for I min at setting 2 and then a few minutes at position 3 until visually the optimum had been reached. These differences were significant ( P < 0.01) for the foaming power and foam stability.There was no significant difference between the foaming power and stability of the foam for liquid whole egg prepared from 7-day-old eggs and that from 28-day-old eggs.Pasteurisation (3 rnin at 65"c) gave a decrease in foaming power and foam stability and an increase in viscosity, These differences were significant ( P < 0.01) for the foaming power and viscosity. Storage resulted in lower foaming power and higher foam stability. In this case, higher viscosity values were also obtained. eggs.The whipping method did not give any significant diferences.

Improvement of Foaming Characteristics and Stability of Sterilized Liquid Egg with Egg White Hydrolysate (EWH)

“…Most eggs are sterilized by pasteurization; however, the sterilization process may cause protein denaturation [2]. Although pasteurization can reduce contamination by Salmonella or other harmful microorganisms, if the duration is too long or the temperature is too high, proteins will denature and destroy the processing properties, including the foaming properties of egg whites [3,4] and stability of whipped egg whites [5,6]. This is because the coagulation temperature of egg white is 57 • C, whereas that of egg yolk is 65 • C [7,8].…”

Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties

“…Thus, pasteurisation for 2 to 10 minutes from 60 to 68°C modifies whole egg electrophoretic pattern by especially decreasing ovotransferrin, livetin, ovalbumin, apovitellenin, lysozyme and/or ovomucin band intensity (Dixon & Cotterill, 1981;Martinez et al, 1994;Mendes de Souza & Fernandez, 2013;Scholtyssek et al, 1981;Woodward & Cotterill, 1983). Moreover, an increase of whole egg viscosity is observed at temperature as low as 56°C (Cunningham, 1995), and whereas pasteurisation has little influence on liquid whole egg functionality when heated up to 60°C (Ball et al, 1987;Cunningham, 1995;Herald & Smith, 1988), heating above this temperature decreases foaming and emulsifying properties (Janssen, 1971;Montfort et al, 2012), custard height (Ball et al, 1987;Cunningham, 1995) or pie filling expansion (Herald & Smith, 1988).…”