Abstract
Liquid whole eggs are convenient to produce and process but are susceptible to microorganism invasion which eventually lead to spoilage of product. Common thermal processing technology have negative impact on physical and chemical qualities of liquid whole eggs. While ultra-high pressure pasteurization belongs to non-thermal processing technology and almost have no influence on color, flavor and nutrition of liquid whole eggs. This study summarized the current situation of ultra-high pressure technology on pasteurization of microorganisms in liquid whole eggs and the impact on the physical and chemical properties of liquid whole eggs, analyzed the current problems and proposed suggestions for further study, in order to provide ideas and theoretical basis for ultra high pressure sterilization of liquid whole eggs.
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