Influence of pressure pre-treatments on liquid whole egg thermal pasteurization – microbiological, physicochemical and functional properties

Ribeiro, Ana C.; Barba, Francisco J.; Barber, Xavier; Silva, J.A. Lopes da; Saraiva, Jorge A.

doi:10.1016/j.focha.2023.100293

Cited by 3 publications

(2 citation statements)

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“…Concerning MP pre-treatment, a treatment of 50 MPa for 5 min was previously explored in another study [ 31 ], showing no major changes in quality but a diminished impact on microbial inactivation, revealing that it could be a suitable condition for combination with other technologies.…”

Section: Resultsmentioning

confidence: 99%

“…A synergy was observed for MP–TP and MP–US–TP combinations, in which the combined effect was greater than the additive sum of each individual treatment, while US–TP and US–MP–TP combinations exhibited only additive effects. The MP–TP combination has been studied and been described in another work [ 31 ], whereas the US–TP combination does not appear to be a feasible better alternative, taking into account the microbiological results (inactivated 3.54 log 10 cycles, which were far from the 5.25 log 10 cycles of commercial TP) and the large increase in US treatment time required to achieve satisfactory possible microbial inactivation (which could result in quality deterioration, as observed in the pre-tests section). Therefore, only the optimization of the MP–US–TP combination was studied by increasing the US treatment time (1–3 min, without signs of a burning smell) or the MP intensity (50–160 MPa), as an attempt to replace commercial TP in achieving satisfactory microbial inactivation.…”

Section: Resultsmentioning

confidence: 99%

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Effects of Sequential Combination of Moderate Pressure and Ultrasound on Subsequent Thermal Pasteurization of Liquid Whole Egg

Ribeiro

Casal

Lopes‐da‐Silva

et al. 2023

Foods

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As an alternative to commercial whole egg thermal pasteurization (TP), the sequential combination of moderate pressure (MP) and/or ultrasound (US) pre-treatments prior to a shorter TP was evaluated. The use of US alone or in combination with MP or TP resulted in an inactivation that was far from that of commercial TP. Nevertheless, when these three technologies were combined (MP–US–TP, 160 MPa/5 min–50% amplitude/1 min–60 °C/1.75 min), a safety level comparable to that of commercial TP was established. This was likely due to a decrease in the thermal resistance of Salmonella Senftenberg 775/W caused by MP and US pre-treatments. Regarding liquid whole egg (LWE) properties, using raw LWE as a reference, TP and MP treatments each decreased protein solubility (7–12%), which was accompanied by a viscosity increment (41–59%), whereas the US-only and MP–US–TP treatments improved protein solubility (about 4%) and reduced viscosity (about 34%). On average, all treatments lowered the emulsifying properties of LWE by 35–63%, with the MP–US–TP treatment having a more dramatic impact than commercial TP. In addition, the US-only, MP-only, and MP–US–TP treatments had the greatest impact on the volatile profile of LWE, lowering the concentration of the total volatile components. In comparison to commercial TP, LWE treated with MP–US–TP exhibited greater protein solubility (19%), lower viscosity (56%), and comparable emulsifying stability, but with a decreased emulsifying capacity (39%) and a lower total volatile compounds content (77%). Considering that a combined treatment (MP–US–TP) is lethally equivalent to commercial TP, but the latter better retained the quality properties of raw LWE, including volatiles, the application of MP followed by US pre-treatments before a shorter TP did not demonstrate significant advantages on quality parameters in comparison to commercial TP.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%