Abstract
This study compared the effects of high-pressure processing (HPP) and irradiation on the shelf life and quality of plant-based whole hard-boiled eggs. The objective was to determine the optimal treatment doses for microbial inactivation and shelf life, and to assess their impacts on the product's physical, chemical, and sensory properties. Irradiation treatments were applied at 0, 2, 3.5, and 5 kGy, while HPP was conducted at 0, 300, 400, and 500 MPa. Post-treatment analysis included assessments of physical, chemical, and microbial quality, focusing on Clostridium perfringens, and sensory evaluations using a 9-point hedonic scale. Shelf life was predicted using accelerated shelf-life testing (ASLT) at 40°C and 50°C, employing the temperature acceleration factor (Q10) and temperature quotient (Q1). Results showed that gamma irradiation at 3.5 kGy and electron beam irradiation at 5 kGy both provided a predicted shelf life of 217 days, while HPP at 500 MPa resulted in a predicted shelf life of 146 days. All treatments initially eliminated microorganisms effectively, but HPP showed potential for spore germination during extended storage. Sensory evaluations indicated that electron beam irradiation and HPP better maintained product quality compared to gamma irradiation at higher doses. This study provides valuable insights for food manufacturers seeking to enhance the safety and quality of plant-based egg alternatives using non-thermal processing methods.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.