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The influence of high pressure and/or antimicrobials on some functional properties of liquid whole egg

Author

Listed:
  • Naďa Hasníková-Schenková

    (Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Lucie Jiřincová

    (Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Markéta Šikulová

    (Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Aleš Landfeld

    (Food Research Institute Prague, Prague, Czech Republic)

  • Miroslav Marek

    (Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Milan Houška

    (Food Research Institute Prague, Prague, Czech Republic)

  • Michal Voldřich

    (Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

Abstract

The influence of the high pressure treatment of 300 MPa/200 s, possibly combined with antimicrobial additives, on the quality of liquid whole egg (LWE) in terms of rheology, foaming and emulsification properties, colour changes, and microbial quality was studied and compared to the characteristics of commercially available pasteurised liquid whole egg (65°C, 3 min). It can be concluded that the above-mentioned regime of LWE pressurisation did not deteriorate its functional properties and can be used, after the addition of some antimicrobial agents, as a preservation technique keeping its organoleptic and nutritive qualities.

Suggested Citation

  • Naďa Hasníková-Schenková & Lucie Jiřincová & Markéta Šikulová & Aleš Landfeld & Miroslav Marek & Milan Houška & Michal Voldřich, 2009. "The influence of high pressure and/or antimicrobials on some functional properties of liquid whole egg," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(4), pages 228-233.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:4:id:167-2008-cjfs
    DOI: 10.17221/167/2008-CJFS
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