Pasteurization Design Criteria for Production of Extended Shelf-Life Refrigerated Liquid Whole Egg

Abstract

Pasteurization schedules of liquid whole egg are designed for inacti‐vation of pathogens. Postprocess contamination and survival of heat resistant spoilage bacteria make it necessary to keep the product frozen for extended shelf‐life. In this study, criteria required for production of a refrigerated pasteurized liquid whole egg are discussed. Pasteurization schedules which yield up to 5% soluble protein loss are suggested as the highest level of heat treatment. A combination of such heat treatment and aseptic packaging is suggested as a potential route for production of a long shelf‐life pasteurized liquid whole egg.

Behavior of Escherichia coli Bacteria in Whey Protein Concentrate and Corn Meal during Twin Screw Extrusion Processing at different Temperatures

“…The product flow rates were higher, on average, for CM 119.3 to 123.9 g/min and 54.1 to 79.2 g/ min for WPC80. The feed rates were slightly affected by the difference in bulk density 1.48 g/cm 3 for CM, and 1.43 g/cm 3 for WPC80, respectively. The screw elements were selected to provide low shear at 300 rpm; melt temperature and pressure were measured at die [5].…”

“…Physical and chemical treatments are used in food processing to eliminate or at least reduce the presence of pathogenic and spoilage microorganisms in foods [1][2][3]. Functionalized healthy food ingredients have been developed using micro-texturing and micro structuring processes such as micro articulation, micro-shear, and extrusion texturization processes [4].…”

Functional properties of pasteurised liquid whole egg products as affected by the hygienic quality of the raw eggs

“…Actually, many factors have been identified as sources of variation for these functional properties (Rossi, 1999). Some of them are related to the quality of the raw material in terms of egg freshness and composition (Donovan, 1977;Hammershoj, Larsen, Andersen, & Qvist, 2002;Jones, 2007;Meehan, Sugihara, & Kline, 1962;Rossi, Fessas, & Pompei, 2001), others are linked to processing treatments such as homogenisation, pasteurisation and freezing (Allais, Edoura-Gaena, Gros, & Trystram, 2006;Dawson, 1996;Garibaldi, Donovan, Davis, & Cimino, 1968;Guilmineau & Kulozik, 2007;Hamid-Samimi & Swartzel, 1984;Jaekel, Dautel, & Ternes, 2008;Lechevalier et al, 2005;Rossi, Pompei, & Casiraghi, 1997;Yang & Cotteril, 1989). Studying the industrial processing of pasteurised liquid egg white, Lechevalier et al (2005) tried to quantify the influence of the different factors on functional properties, concluding that the quality of the raw material is the main source of variation, accounting for 70% of variability.…”

Modeling inactivation kinetics of liquid egg white exposed to UV-C irradiation

“…Therefore the use of liquid egg white (LEW) requires an application of a preservation method to inactivate food borne pathogens. Although thermal pasteurization is an effective method of killing microorganisms; it causes some undesirable effects on the volume, quality and functional properties of the LEW (Hamid-Samimi and Swartzel, 2007;Herald and Smith, 1989;Ponce et al, 1999;Gongora-Nieto et al, 2003;Hermawan et al, 2004).…”