Physicochemical and functional properties of liquid whole egg treated by the application of Pulsed Electric Fields followed by heat in the presence of triethyl citrate

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• 作者：Silvia Monfort ; Pilar Ma?as ; Santiago Cond¨®n ; Javier Raso ; Ignacio ¨¢lvarez
• 关键词：Liquid whole egg ; Physicochemical properties ; Functional properties ; Pulsed Electric Fields ; Heat ; Triethyl citrate
• 刊名：Food Research International
• 出版年：2012
• 出版时间：October, 2012
• 年：2012
• 卷：48
• 期：2
• 页码：484-490
• 全文大小：299 K

文摘

This paper evaluates the physicochemical and functional properties of liquid whole egg (LWE) processed by alternative treatments based on the application of Pulsed Electric Fields (25 kV/cm, 75 kJ/kg) followed by heat (52 ¡ãC/3.5 min, 55 ¡ãC/2 min or 60 ¡ãC/1 min) in the presence of 2 % triethyl citrate (LWE-TC-PEF-HT), and by current heat pasteurization treatments of 60 ¡ãC/3.5 min or 64 ¡ãC/2.5 min (LWE-HT). LWE-TC-PEF-HT showed a more similar color to the raw LWE (R-LWE), and a foaming and emulsifying capacity 48 % and 26 % higher than LWE-HT, respectively. Designed treatments even improved by 17 and 9 % foaming and emulsifying capacities of R-LWE, respectively, and kept similar texture gelling properties. Considering that the designed processes are lethally equivalent to heat pasteurization treatments but keep better LWE functional properties, the successive application of PEF and heat in the presence of triethyl citrate could be very promising alternatives to the recommended heat pasteurization treatments.