Functionality and Microbial Stability of Ultrapasteurized, Aseptically Packaged Refrigerated Whole Egg

Abstract

Raw, liquid whole egg was ultrapasteurized and aseptically packaged to extend the refrigerated shelf-life and maintain functional quality. Nine processes ranged from 63.7-72.2"C for 2.7 to 192.2 set and resulted in shelf-lives ranging from 4 to >24 weeks at 4°C. Egg pasteurized by an essentially conventional process (26.2 set, 63.7"C), aseptically packaged and stored at 4°C spoiled in 4-8 weeks. Overall, little or no change was observed in the chemical (protein and solids contents, soluble protein, pH) and functional properties (performance in cakes and custards) of the ultrapasteurized, aseptically packaged, 4°C refrigerated egg compared to raw egg. Egg of acceptable quality may be produced by this process with a 3-6 months shelf-life at 4°C.

Design and evaluation of a high hydrostatic pressure combined process for pasteurization of liquid whole egg

“…Thus, for optimization of HHP processing in LWE, changes of physical properties induced by HHP must be considered along with microbial inactivation, as previously considered by other authors (Lee, Heinz, & Knorr, 2001, Lee et al, 1999. Viscosity of LWE has been selected as a possible indicator of the impact of HHP treatments on these properties since it is a physical property which is very sensitive to variations of pressure or heat, it is easy to measure, and it is an indirect index of protein coagulation or denaturation, and therefore, of deterioration of LWE functional properties (Ball, Hamidsamimi, Foegeding, & Swartzel, 1987;Hamidsamimi et al, 1984;Lee et al, 2001). For example, thermal treatments applied in the egg industry increases LWE viscosity at least 20% with respect to non-treated LWE (Dawson & MartinezDawson, 1998;Mañas, 1999;Martinez et al, 1995;Swartzel, Raleigh, & Ball Jr., 1990).…”

Use of UV-C radiation as a non-thermal process for liquid egg products (LEP)

“…Alternative pasteurization methods including ultrasonic wave treatment, high electric field pulses, high hydrostatic pressure or ultrapasteurization combined with aseptic packaging have been explored to extend the shelf life and minimize disadvantages of thermal processing of LEPs (Ball, Hamid-Samimi, Foegeding, & Swartzel, 1987;Ma, Chang, Barbosa-Canovas, & Swanson, 1997;Ponce, Pla, & Sendra, 1999;Wrigley & Llorca, 1992). Most of these methods cause substantial changes in the structure of liquid egg products by causing coagulation and denaturation of proteins.…”

Effectiveness of Cross‐Flow Microfiltration for Removal of Microorganisms Associated with Unpasteurized Liquid Egg White from Process Plant

“…However, most of these studies were focused on the microbiological point of view, and failed to consider the changes in physico‐chemical properties of liquid eggs influenced by such processes. The alternative technologies reported for processing of liquid egg products include ultrasonic waves (Wrigley and Llorca 1992), irradiation (Ma and others 1993; Badr 2006), ultrapasteurization combined with aseptic packaging (Ball and others 1987), thermoradiation (Schaffner and others 1989), pulsed electric fields (Calderón‐Miranda and others 1999; Fernandez‐Diaz and others 2000; Amiali and others 2006), UV radiation (Unluturk and others 2008), and high hydrostatic pressure (Lee and others 2003, 2001, 1999; Andrassy and others 2006). However, microbial removal efficiencies of these processes were limited.…”