Abstract
<p>Effect of high pressure processing (HPP) on physicochemical characteristics like color and texture of whole liquid egg (WLE), egg white (EW) and egg yolk (EY) were evaluated. A full factorial design involving several pressure levels (600-900 MPa) and treatment time (0-15 min) was employed for this study and the high pressure treatment were given in a temperature and pressure controlled pilot scale HP unit. HPP caused significant changes in various physic-chemical properties in various egg components. Use of pressure levels <span style="text-decoration: underline;">&gt;</span> 600 MPa resulted in formation of solid gels for all components of eggs. Pressure induced gels were soft and highly elastic. Hardness and cohesiveness of all egg components were found to increase (<em>p</em> &lt; 0.05) with increase in treatment intensity, and increase in EY was higher than in other egg components. The springiness of WLE increased with pressure and treatment time and were higher than in EW and EY. Color changes as indicated by the total color difference (?E) showed a significant (<em>p</em> &lt; 0.05) increase with an increase in pressure level and treatment time.</p>
Highlights
Heat treatments can cause changes in covalent bonds which can increase the formation of off-flavors and quality degradation (Ngarize et al, 2005)
high pressure processing (HPP) has been demonstrated to be an alternative method to satisfy microbiological stability and to retain fresh like characteristics of foods because HPP affected only non-covalent bonds, causing unfolding of protein chains leading to formation of intermolecular bonds between protein molecules while leaving little effect on chemical constituents associated with desirable food qualities such as flavor, color and nutritional content (Hayashi et al, 1989)
There were significant (p < 0.05) changes caused in their color parameters with variation of the process variables
Summary
Heat treatments can cause changes in covalent bonds which can increase the formation of off-flavors and quality degradation (Ngarize et al, 2005). HPP has been demonstrated to be an alternative method to satisfy microbiological stability and to retain fresh like characteristics of foods because HPP affected only non-covalent bonds, causing unfolding of protein chains leading to formation of intermolecular bonds between protein molecules while leaving little effect on chemical constituents associated with desirable food qualities such as flavor, color and nutritional content (Hayashi et al, 1989). These intermolecular bonds cause the stabilization of secondary, tertiary and quaternary structure of proteins. HPP treatment has been shown to result in product stabilization and microbial destruction without affecting their sensory qualities (Basak & Ramaswamy, 1998)
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