Abstract
AbstractStarting from mechanical revolution, each day new methods and new equipment have emerged. Today, the Ultra Heat Treatment (UHT) is one of the important technologies that permits to the industry to reduce processing time while maintaining the same quality of the products. Egg and egg products are known as heat-sensitive products, so the UHT enables us to preserve their qualities after a heat treatment.Our aim is to study the effect of UHT treatment (approximately 67 °C for 190 s) on the Liquid Egg Yolk (LEY). For twenty-one days, the color and the apparent viscosity were measured every seven days, we also studied the damage of protein using DSC (Differential Scanning Calorimetry).Comparing the two graphs of DSC, the denaturation of protein is distinct. The endothermic peak decreased. This could be seen also on the rheological curves. The apparent viscosity is diminished from 231 mPa.s on the 1st day of storage to 224 mPa.s on 21st day. However, the treated LEY could be stored for longer period than the raw LEY.
Highlights
Unauthenticated | Downloaded 11/02/21 12:57 PM UTCProgress in Agricultural Engineering Sciences 16 (2020) S1, 123–129 content that are needed for a healthy diet (Zaheer K., 2015)
Egg and egg products are known as heat-sensitive products, so the Ultra Heat Treatment (UHT) enables us to preserve their qualities after a heat treatment
Our aim is to study the effect of UHT treatment on the Liquid Egg Yolk (LEY)
Summary
Progress in Agricultural Engineering Sciences 16 (2020) S1, 123–129 content that are needed for a healthy diet (Zaheer K., 2015) They can be an excellent substrate for spoilage related microorganisms and food-borne pathogens so they are a highly perishable product even under refrigeration (Mendes de Souza P. et al, 2015). Minimum temperature and holding time requirements for the egg yolk is 60 8C and 6.2 min. Our aim is to study the effect of heat treatment on the liquid egg yolk because when it is thermally treated the gel network formation can cause unpredictable structure changes through protein denaturation (Blume et al, 2015)
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