Quality changes and shelf life of salted duck egg white meringues stored in alternative packages at two temperatures

Abstract

Salted duck egg white meringues stored in alternative packages (paper control, metalized low-density polyethylene (M-LDPE), and polyethylene terephthalate (PET)) and at two alternative storage temperatures (30°C and 40°C) were tested for changes in quality over a period of 120 days. Every 15 days, the meringues were tested for physicochemical and microbial qualities. Package type, storage temperature, and storage time all influenced the overall meringue quality. This study revealed that meringues kept at 40°C experienced more loss of quality than those kept at 30°C. During storage, meringue’s lightness and yellowness diminished while redness increased, and the sample volume shrunk. The control samples were significantly more affected than the other cases. The sample’s weight, moisture, aw, and pH were highest in the control samples when stored at 40°C. Textural profiles such as hardness, chewiness, cohesiveness, fracturability, gumminess, and springiness decreased in all cases with stor-age time, whereas adhesiveness and resilience increased. The M-LDPE and PET packages maintained the sample texture. The radical scavenging abilities of the samples did not significantly differ by the alternatives tested, but a gradual increase was noted during prolonged storage. The control samples had significant levels of pathogenic bacteria (Escherichia coli and Salmonella) and spoilage microorganisms (yeast and mold), reducing the shelf life to 90 days. In contrast, M-LDPE and PET packages maintained the sample qualities throughout the testing period of 120 days. It was found that M-LDPE and PET packages prolonged the shelf life of meringues when stored at 30°C, more so than at 40°C.

The Impact of Processing and Extraction Methods on the Allergenicity of Targeted Protein Quantification as Well as Bioactive Peptides Derived from Egg

“…For instance, purified OVM showed increased IgE binding ability when heated at 50 °C for 96 h in the presence of glucose. This is because, during this process, a Maillard reaction occurred between the OVM and the glucose, resulting in the modification of lysine and arginine residues through glycation, which may alter the affinity/accessibility of allergens for IgE antibodies [ 246 , 247 ]. Watanabe et al evaluated OVA-induced allergies in a mouse model by producing IgE in transgenic mice expressing T-cell receptors specific to OVA [ 228 ].…”

Safety Stressors and Coal Miners’ Safety Performance: The Mediating Role of Resilience and Coping Styles

“…4 Safety performance has always been a hot topic of research because it can improve workplace safety. [5][6][7][8][9] Environmental pollution in soil, 10 food, water resources, 35 air, [36][37][38] is increasing with the industrialization of countries [39][40][41][42][43][44][45][46][47][48][49][50][51][52][53][54] and may reduce workplace safety. These pollutants including mycotoxins, 47,[55][56][57][58][59] radioactive elements, 60 microbial, [61][62][63] heavy metals, [64][65][66][67][68][69][70][71][72] hormones, 73 pesticides, [74][75]…”

Karakteristik Saus yang Ditambahkan berbagai Persentase Kuning Telur Itik Asin

“…However, incorporation of salted egg in other food products, either in form of salted egg yolk or salted egg white, in previous researches were reported. Application of raw egg white in noodles [7,8], raw salted egg white in meringues [9], steamed salted egg white in sufu [10], and salted egg yolk in mayonnaise [11,12] were some of such reports.…”