Thermoultrasonication Eliminates Salmonellae from Intact Eggshells without Changing the Functional Properties of their Components

Abstract

ABSTRACTWe have previously reported that the simultaneous application of heat and ultrasound (thermoultrasonication) to intact eggs allows a reduction in the number of Salmonella enterica serovar Enteritidis present on the shell to a safe hygienic level in less severe conditions (temperature and time) than those usually recommended for common pasteurization. In the present work, the effect of thermoultrasonication on selected functional properties of egg compounds (shelf‐life, emulsifying and foaming capacities, emulsion and foam stabilities, texture properties of egg white gel, breakage resistance of shell, and sensory properties of cooked egg) has been studied under the conditions previously defined (54 °C for 5 min) for the developed treatment. No significant differences were obtained in any of properties assayed between thermoultrasonicated and untreated (fresh) eggs. We concluded that it is possible to pasteurize the surface of intact eggs by applying a thermoultrasonic treatment yielding a product with a safe level of S. Enteritidis and cause negligible damage to the thermolabile egg components.