Shelf-life modeling for whole egg powder: Application of the general stability index and multivariate accelerated shelf-life test

Zang, Jingnan; Qing, Mingmin; Ma, Yufeng; Chi, Yujie; Chen, Yuan

doi:10.1016/j.jfoodeng.2022.111313

Cited by 16 publications

(4 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This kind of secondary structure of the protein can be reflected in the second derivative infrared spectrum. In the secondary structure of proteins, the amide I band located between 1600 and 1700 cm −1 is an important band region (Qing et al, 2023). Generally, intermolecular β-sheets are between 1600 and 1625 cm −1 , intramolecular β-sheets are between 1626 and 1639 cm −1 , irregular curls are between 1640 and 1650 cm −1 , α-helices are between 1650 and 1660 cm −1 , β-turns are between 1661 and 1690 cm −1 , and intermolecular antiparallel β-sheets are between 1691 and 1700 cm −1 (Ulrichs et al, 2015).…”

Section: Ftir Spectramentioning

confidence: 99%

“…Liquid egg yolk, as the most nutritious part of liquid egg, contains 17.5% protein, 32.5% fat, 48% water, 2% minerals, and multiple vitamins, and its biological value is even better than that of milk protein (Anton, 2007;Zang et al, 2023). Therefore, egg yolk has been widely used in various fields of food processing, such as mayonnaise, salad dressings, and cakes, and is a functional ingredient used in the food processing industry (Ma et al, 2023). At present, liquid egg yolk used for industrial purposes must be pasteurized, and the temperature reaches a certain sterilization intensity to ensure hygiene and safety (Lechevalier et al, 2017;Ribeiro et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Interventional effect of compound sugar and salt on the thermal instability behavior of liquid egg yolk

Yu,

Chi,

Chi

2023

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

In this study, the influence of compound sugar (glucose, sucrose, trehalose, and arabinose) and compound sugar and salt (glucose, sucrose, trehalose, arabinose, and NaCl) on the thermal stability of heat‐treated liquid egg yolk was explored. The results showed that the addition of 4% compound sugar or 4% compound sugar salt could significantly enhance the heat resistance of liquid egg yolk and increase the denaturation temperature of liquid egg yolk to above 77°C. Moreover, the addition of sugar and salt could improve the functional properties of liquid egg yolk to varying degrees, allowing it to maintain excellent emulsification and soluble protein content after heat treatment. Further analysis using Fourier transform infrared spectroscopy showed that the increase in α‐helix content in liquid egg yolk treated with sugar salt also contributes to improving the thermal stability of egg yolk. The method of inhibiting egg yolk aggregation caused by heat treatment provided in this study provides a selective method and theoretical basis for the commercial production of heat‐resistant liquid egg yolk.

show abstract

Section: Ftir Spectramentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Interventional effect of compound sugar and salt on the thermal instability behavior of liquid egg yolk

Yu,

Chi,

Chi

2023

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

show abstract

“…3. PCA is an effective technique to improve the interpretability of data by reducing its dimensionality; hence, PCA, especially the MASLT approach (Zang et al, 2023), is commonly used to predict shelf-life. The models PC1 (55.0%) and PC2 (11.4%) accounted for 66.4%…”

Section: Principal Component Analysismentioning

confidence: 99%

“…Nevertheless, there are several quality attributes that contribute to food quality; therefore, multivariate accelerated shelf-life testing (MASLT) can be applied instead to predict shelf-life. For MASLT, the data is compressed using principal component analysis (PCA) to obtain a principal component (PC) score, and the PC score is applied to prediction models (Zang et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Shelf-life prediction of fresh ginseng packaged with plastic films based on a kinetic model and multivariate accelerated shelf-life testing

Park,

Choi,

Park

et al. 2023

Korean J. Food Preserv.

View full text Add to dashboard Cite

The purpose of this study was to monitor changes in the quality of ginseng and predict its shelf-life. As the storage period of ginseng increased, some quality indicators, such as water-soluble pectin (WSP), CDTA-soluble pectin (CSP), cellulose, weight loss, and microbial growth increased, while others (Na2CO3-soluble pectin/NSP, hemicellulose, starch, and firmness) decreased. Principal component analysis (PCA) was performed using the quality attribute data and the principal component 1 (PC1) scores extracted from the PCA results were applied to the multivariate analysis. The reaction rate at different temperatures and the temperature dependence of the reaction rate were determined using kinetic and Arrhenius models, respectively. Among the kinetic models, zeroth-order models with cellulose and a PC1 score provided an adequate fit for reaction rate estimation. Hence, the prediction model was constructed by applying the cellulose and PC1 scores to the zeroth-order kinetic and Arrhenius models. The prediction model with PC1 score showed higher R2 values (0.877-0.919) than those of cellulose (0.797-0.863), indicating that multivariate analysis using PC1 score is more accurate for the shelf-life prediction of ginseng. The predicted shelf-life using the multivariate accelerated shelf-life test at 5, 20, and 35°C was 40, 16, and 7 days, respectively.

show abstract

Testing adulterated liquid-egg: developing rapid detection techniques based on colorimetry, electrochemistry, and interfacial fingerprinting

Yang,

Dou

et al. 2024

Food Chemistry

View full text Add to dashboard Cite

Shelf-life modeling for whole egg powder: Application of the general stability index and multivariate accelerated shelf-life test

Cited by 16 publications

References 43 publications

Interventional effect of compound sugar and salt on the thermal instability behavior of liquid egg yolk

Interventional effect of compound sugar and salt on the thermal instability behavior of liquid egg yolk

Shelf-life prediction of fresh ginseng packaged with plastic films based on a kinetic model and multivariate accelerated shelf-life testing

Testing adulterated liquid-egg: developing rapid detection techniques based on colorimetry, electrochemistry, and interfacial fingerprinting

Contact Info

Product

Resources

About