Effect of high hydrostatic pressure at 400 MPa on quality attributes of liquid egg products

Tóth, Adrienn and Németh, Csaba and Juhász, Réka and Zeke, Ildikó and Bertold, Salamon and Bényi, Dóra and Friedrich, László: Effect of high hydrostatic pressure at 400 MPa on quality attributes of liquid egg products. Review on agriculture and rural development, (5) 1-2. pp. 148-152. (2016)

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Abstract

Samples prepared from liquid egg yolk (LEY), liquid egg white (LEW) and liquid whole egg (LWE) were processed by high hydrostatic pressure (HHP) using different holding times (60, 180, 300, 420 and 600 s). The aim of our experiment was to examine how different holding times influences technofunctional attributes of liquid egg products. The color of samples changed after 60 s HHP treatment, but visible changes were evaluated just after 180­ 300 s. The pH of samples was stable, there were no significant changes caused by HHP (one-way ANOVA, a=0,05). The apparent viscosity was measured by a rotational viscometer as a function of shear rate. The shearthinning behavior of LEY and pseudopastic behavior of LEW and LWE were fitted well into HerschelBulkley model (with a satisfying correlation of R2 > 0.96). For the selected shearing rate, viscosity was measured in relation to shearing time. Thixotropic behavior of samples was increased by longer holding time of HHP treatments.

Item Type: Article
Journal or Publication Title: Review on agriculture and rural development
Date: 2016
Volume: 5
Number: 1-2
Page Range: pp. 148-152
ISSN: 2063-4803
Uncontrolled Keywords: Tojástermelés, Tojás - élelmiszer-higiénia
Additional Information: Illusztrációval, bibliogr.: 152. p.
Date Deposited: 2017. Jul. 11. 12:20
Last Modified: 2018. Jun. 25. 09:23
URI: http://acta.bibl.u-szeged.hu/id/eprint/48056

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