Sensory and physico-chemical characteristics of desserts prepared with egg products processed by freeze and spray drying

Jesús, Marcelo Nunes de; Zanqui, Ana Beatriz; Valderrama, Patrícia; Tanamati, Augusto; Maruyama, Swami Arêa; Souza, Nilson Evelázio de; Matsushita, Makoto

doi:10.1590/s0101-20612013005000083

Cited by 21 publications

(11 citation statements)

References 29 publications

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“…These products can be classified as refrigerated liquid, frozen, and dried products. Traditionally, eggs are marketed as shell eggs, but in recent years, egg consumption in the form of egg products has increased (de Jesús et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effect of egg storage duration on the rheology of liquid egg products

Kumbár

Nedomová

Strnková

et al. 2015

Journal of Food Engineering

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Section: Introductionmentioning

confidence: 99%

Effect of egg storage duration on the rheology of liquid egg products

Kumbár

Nedomová

Strnková

et al. 2015

Journal of Food Engineering

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“…Following traversing of the eggshell, the associated membrane of the egg becomes permeable to Salmonella and other pathogens (Dadashi, Kiani, Rahimi, & Mousavi, the use of shelled egg in food production, as a raw material, has been reduced with the technological developments around the world food industry, and egg products such as frozen egg, and pasteurized liquid egg products have gained popularity (Koc et al, 2011;Ndife et al, 2010). Industrially, dehydrated eggs have many advantages over fresh ones, like inhibition of microorganism development, easier handing and a significant extension in their shelf life (de Jesus et al, 2013;Kumaravel et al, 2011). Drying is a technique used for preserving liquid food, by converting it to a powder form.…”

Section: Introductionmentioning

confidence: 99%

Improvement of microbiological quality of hen egg powder using gamma irradiation

Al-Bachir

2020

Int. J. Food Stud.

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Eggs and their products such as desserts, confectioneries, bakery mixes, mayonnaise and many convenience foods have been implicated in food-borne disease outbreaks due to microorganism contamination. The effect of gamma irradiation on the presence of microorganisms in egg powder was investigated. Egg powder samples were exposed to several doses of irradiation: 0, 5, 10 and 15 kGy and stored for up to 12 months at ambient temperature (25 oC). Results indicated that the total viable count (TVC) (5.56 log10 cfu g-1), total coliform counts (TCC) (6.46 log10 cfu g-1) and mold and yeast counts (MYC) (9.12 log10 cfu g) in un-irradiated (control) samples of egg powder were higher than the maximum limits (4.88, 2.00 and 1.70 log10 cfu g-1, respectively). Application of the higher doses (10 and 15 kGy) decreased the TVC, TCC and MYC of the egg powder samples to less than 1 log10 cfu g-1 and the counts remained almost constant during storage for 12 months. D10 values for Escherichia coli and Salmonella typhimurium were 0.714 and 0.278 kGy, respectively. Gamma irradiation treatment could be chosen on the basis of preliminary microbiological tests including TVC, TCC and MYC and help improve the hygienic quality by killing and reducing the microorganisms that might be present inside of egg powder to meet national and international standards.

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“…Egg is used as ingredient in bakeries, biscuits, pasta e.g., (Stadelmann and Cotterill, 1995). In recent years, egg consumption in the form of egg components has increased compared to marketed shell eggs (Jesús et al, 2013). The egg components characteristics such as colour, pH and viscosity are influenced by the diet administered to laying hens (Lomakina and Mikova, 2006).…”

Section: Introductionmentioning

confidence: 99%

Liquid egg products characterization during storage as a response of novel phyto-additives added in hens diet

2019

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This study aims to assess the effect of novel phyto-additives (bilberry leaves, walnut leaves, sea-buckthorn pomace and a mix of bilberry leaves, walnut leaves and sea-buckthorn pomace) added in hens diet on the liquid egg components (egg albumen, egg yolk and whole liquid egg) during storage. The phyto-additives added to the basic feed remarkably affected almost all the characteristics investigated, colour, pH and rheological behaviour of liquid egg products. The changes of egg yolk and albumen's colour and pH were not uniform. The supplementation of feeding with walnut leaves decreases significantly (p < 0.01) the luminosity of egg yolk, whereas the luminosity of egg albumen increases compared to the control. The pH values were influenced by the type of phyto-additive added in the hens diet, but its variations were only slightly dependent on the storage time of eggs. The rheological properties showed a pseudoplasticity of egg components depending on the hens diet and egg storage time. Ostwald-de Waele model fitted well with the rheological data, offering information on the changes of the apparent viscosity in relation to the diet type and storage time. The results indicated that these novel phyto-additives could be incorporated in hens diet for production of improved eggs quality and walnut leaves having a remarkable effect.

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Sensory and physico-chemical characteristics of desserts prepared with egg products processed by freeze and spray drying

Cited by 21 publications

References 29 publications

Effect of egg storage duration on the rheology of liquid egg products

Effect of egg storage duration on the rheology of liquid egg products

Improvement of microbiological quality of hen egg powder using gamma irradiation

Liquid egg products characterization during storage as a response of novel phyto-additives added in hens diet

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