Liquid whole egg fractionation: Effect of centrifugation on physicochemical attributes of quality

2021 ◽  
Vol 45 (4) ◽  
Author(s):  
Gema Puertas ◽  
Manuel Vázquez
Keyword(s):  
Liquid Whole Egg ◽  
Whole Egg ◽  
Fractionation Effect

Survival of Salmonella senftenberg 775W to current liquid whole egg pasteurization treatments

2003 ◽  
Vol 20 (5) ◽  
pp. 593-600 ◽  
Author(s):  
Pilar Mañas ◽  
Rafael Pagán ◽  
Ignacio Alvarez ◽  
Santiago Condón Usón
Keyword(s):  
Liquid Whole Egg ◽  
Salmonella Senftenberg ◽  
Whole Egg

Nonthermal Inactivation of Pseudomonas fluorescens in Liquid Whole Egg

2019 ◽  
pp. 193-211
Author(s):  
M. M. Góngora-Nieto ◽  
L. Seignour ◽  
P. Riquet ◽  
P. M. Davidson ◽  
G. V. Barbosa-Cánovas ◽  
...  
Keyword(s):  
Pseudomonas Fluorescens ◽  
Liquid Whole Egg ◽  
Whole Egg

scholarly journals HOW DOES CRYOGENIC FREEZING AFFECT THE CALORIMETRIC PROPERTIES OF LIQUID EGG PRODUCTS?

2019 ◽  
Vol 11 (1) ◽  
Author(s):  
Hidas Karina Ilona ◽  
Ildikó Csilla Nyulas-Zeke ◽  
László Friedrich ◽  
Anna Visy ◽  
Judit Csonka ◽  
...  
Keyword(s):  
Liquid Nitrogen ◽  
Frozen Storage ◽  
Colour Change ◽  
Egg Yolk ◽  
Egg White ◽  
Dry Matter Content ◽  
Scanning Calorimetry ◽  
Egg Products ◽  
Liquid Whole Egg ◽  
Whole Egg

Eggs are widely utilized because of their high nutrient value, coagulating, foaming, emulsifying and sometimes even colouring or flavouring facilities in food manufacturing. Production of processed egg products shows an increasing trend. Frozen products belong to first processing, their shelf life can increase up to 1 year. By freezing, a large reduction in microbial loss can be achieved. But different undesirable processes can occur. The effect of freezing on animal cells is highly dependent on freezing parameters. It has a different effect on egg subtituents. Egg yolk undergoes a gelation process while proteins can denaturate. In our study pasteurized liquid egg products (liquid egg white, liquid egg yolk and liquid whole egg) were frozen by dripping into liquid nitrogen. After that, a 14-day frozen storage experiment was carried out at -18°C. Before freezing and on the 1th, 7th and 14th days of storage experiment pH, dry matter content, colour and calorimetric properties (denaturation temperatures and enthalpy of denaturation) with differential scanning calorimetry were tested. For statistical analysis, one-way ANOVA (α = 0.05) was employed. In our experiment, we found no significant change in calorimetric properties of liquid egg white after freezing, but significant decreasing of enthalpy and denaturation temperatures of liquid egg yolk and liquid whole egg was identified. In contrast, frozen storage had a decreasing effect in all these products. Freezing caused a clearly visible colour change in LEW, a visible change in colour of LWE and a very clearly visible change in colour of LEY. In case of LEW and LEY changes increased to clearly visible 14 days. In conclusion, our results show that frozen storage had a greater effect on liquid egg products properties than freezing in liquid nitrogen.

The use of the bacteriocin, nisin, as a preservative in pasteurized liquid whole egg

1992 ◽  
Vol 15 (4) ◽  
pp. 133-136 ◽  
Author(s):  
J. Delves-Broughton ◽  
G.C. Williams ◽  
Samantha Wilkinson
Keyword(s):  
Liquid Whole Egg ◽  
Whole Egg

Thermal Resistance of Aeromonas hydrophila in Liquid Whole Egg†

1997 ◽  
Vol 60 (3) ◽  
pp. 231-236 ◽  
Author(s):  
JAMES D. SCHUMAN ◽  
BRIAN W. SHELDON ◽  
PEGGY M. FOEGEDING
Keyword(s):  
Thermal Resistance ◽  
Aeromonas Hydrophila ◽  
Animal Origin ◽  
Inactivation Kinetics ◽  
Processing Plant ◽  
Decimal Reduction Time ◽  
Heat Resistant ◽  
Liquid Whole Egg ◽  
D Values ◽  
Whole Egg

Aeromonas hydrophila (AH) is a psychrotrophic spoilage bacterium and potential pathogen which has been isolated from a variety of refrigerated foods of animal origin, including raw milk, red meat, poultry, and commercially broken raw liquid whole egg (LWE). Decimal reduction times (D values) of 4 strains of AH (1 egg isolate, 2 egg processing plant isolates, 1 ATCC type strain) were determined in LWE using an immersed sealed capillary tube (ISCT) procedure. Initial populations (7.0 to 8.3 log CFU/tube in 0.05 ml LWE) were heated at 48, 51, 54, 57, and 60°C, and survivors were plated onto starch ampicillin agar (48 h at 28°C). D values ranged from 3.62 to 9.43 min (at 48°C) to 0.026 to 0.040 min (at 60°C). Both processing plant isolates were more heat resistant than the ATCC strain. Decimal reduction time curves (r2 ≤ 0.98) yielded ZD values of 5.02 to 5.59°C, similar to those for other non-spore-forming bacteria. D values of the most heat resistant AH strain were also determined in LWE at 48, 51, and 54°C using a conventional capped test tube procedure (10 ml/tube). Cells heated in test tubes yielded nonlinear (tailing) survivor curves and larger (P ≤ 0.05) apparent D values at each temperature than those obtained using the ISCT method. This study provides the first thermal resistance data for AH in LWE and the first evidence that straight-line semilogarithmic thermal inactivation kinetics may be demonstrated for Aeromonas using the ISCT procedure.

Synthesis, characterisation and use of 2-tetradecylcyclobutanone together with other cyclobutanones as markers for irradiated liquid whole egg

1993 ◽  
Vol 62 (4) ◽  
pp. 361-367 ◽  
Author(s):  
Anne V J Crone ◽  
Mark V Hand ◽  
John T G Hamilton ◽  
Narain D Sharma ◽  
Derek R Boyd ◽  
...  
Keyword(s):  
Liquid Whole Egg ◽  
Whole Egg

Inactivation of Salmonella spp. in liquid whole egg using pulsed electric fields, heat, and additives

2012 ◽  
Vol 30 (2) ◽  
pp. 393-399 ◽  
Author(s):  
S. Monfort ◽  
G. Saldaña ◽  
S. Condón ◽  
J. Raso ◽  
I. Álvarez
Keyword(s):  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Salmonella Spp ◽  
Liquid Whole Egg ◽  
Whole Egg
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