Combined Effects of Heat and PEF on Microbial Inactivation and Quality of Liquid Egg Whites
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Wei Zhao
Combined effects of heat and pulsed electric fields treatment (20 and 40oC, 0-800 µs at 30 kV/cm) on microbial inactivation inoculated in egg whites were studied. Pulsed electric fields treatment time and processing temperature had profound effects on microbial inactivation. Pulsed electric fields treatment with a bipolar pulse (2 µs wide), an intensity of 30 kV/cm, a frequency of 100 Hz, the processing temperature of 40 oC and treatment time for 800 µs, was sufficient to achieve pasteurization conditions using S. enteritidis , E. coli and S. aureus, common spoilage and pathogenic micro-organisms in egg products. This treatment produced a non-significant (p>0.05) increase in foaming capacity and stability and an increase (p<0.05) in emulsifying capacity and stability. Surface free sulfhydryls and hydrophobicity of egg white proteins increased with the increment of the PEF treatment time due to the partial unfolding of egg white proteins. Almost 50 % of trypsin inhibitory activity of ovomucoid in liquid egg white was decreased when the treatment time extended to 800 µs. These results suggested that combined treatment of heat and pulsed electric fields could be applied to process liquid egg whites to get desired products.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Articles in the same Issue
- Shorter Communication
- Measurements of the Crystallization Rates of Amorphous Sucrose and Lactose Powders from Spray Drying
- Fuzzy Identification and Modeling of a Gum-Protein Emulsifier in a Model Mayonnaise Color Development System
- Quality of Wastewater of the Sudanese Fermentation Industry
- Effect of Pretreatment of Milk Quality Characteristics of Jibna-Beida (White Cheese)
- Article
- Development of a Permeability Model for Palm Fruit Cake
- Modelling of the Internal Cooling of Fish during Ice Storage
- Assessment of Decimal Reduction of Pathogens in Frozen Chicken Products Using Surface Pasteurization
- Quality and Physiochemical Properties of Banana Paste under Vacuum Dehydration
- Microstructural Characteristics of Dried Carrot Pieces and Real Time Observations during Their Exposure to Moisture
- Simplified Kinetics and Colour Formation in Sucrose Solutions Based on A-Dicarbonyl Compounds
- Interactions of WPI and Xanthan in Microstructure and Rheological Properties of Gels and Emulsions
- Moisture Sorption Behavior, and Effect of Moisture Content and Sorbitol on Thermo-Mechanical and Barrier Properties of Pectin Based Edible Films
- Combined Effects of Heat and PEF on Microbial Inactivation and Quality of Liquid Egg Whites
- An Investigation of the Stability of Double Fortified Salt during Storage and Distribution in Nigeria
- Extraction and Purification of C-Phycocyanin from Spirulina Platensis Employing Aqueous Two Phase Systems
- Critical Review
- Improvement in Food Packaging Industry with Biobased Nanocomposites
