Quality Preservation of Liquid Whole Egg

Abstract

Liquid whole egg was homogenized at five different pressures ranging from 1500/500 to 3000/1000 p.s.i. using a single piston two-stage homogenizer. Temperatures of 4 and 52° C. were compared for each homogenization pressure used. Particle size determination, emulsion stability, pH, viscosity and visual observation after seven days of refrigerated storage showed that a pressure of 2500/800 p.s.i. and 52° C. during homogenization give a reasonably good liquid whole egg emulsion.In order to maximize the stability of the emulsion, emulsifier combinations were added to whole egg or to yolks prior to homogenization. There was a marked improvement in the stability of whole egg with the addition of up to 0.5% by weight of Span 60-Tween 60 emulsifiers with a Hydrophile-Lipophile-Balance (HLB) No. of 13.0. There was little advantage, however, in adding the emulsifiers to the yolks first for homogenization and then blending the yolks with the albumen.No detrimental effect was caused to the viscosity, pH, color, functional properties, or sensory qualities of the liquid whole egg due to processing conditions, incorporation of emulsifiers and refrigerated storage. The process described appears to provide a safe and convenient product with longer shelf life and improved quality.

Study of Proximate Composition, Quality Characteristics and Microbial Quality of Microwave Treated Liquid Whole Egg (LWE) Samples

“…The b* values of microwave treated egg liquid was significantly high (50.22 and 74.72) for exotic and indigenous breeds when compared to the b* values of the fresh and control samples and it was noticed that there was increase in b* values upon increasing exposure time levels. Similar results for L*(65.00), a* (10.30), b* (32.2) were obtained by Martinez and Maurer (1975).…”

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

“…A thin layer of a fine, light-yellow, granularlike material was observed on the bottom of cartons after 4 weeks of refrigerated storage and, although not quantified, did not appear to increase during storage beyond 4 weeks. Martinez and Maurer (1975) observed that homogenized egg held for 5 1 week under refrigeration did not separate as quickly as non-homogenized eggs held under the same conditions. The homogenization process applied in this study probably helped to avoid extensive separation and sedimentation of the egg during storage.…”

Flow Behavior of Liquid Whole Egg During Thermal Treatments

“…OF FOOD SCIENCE-Volume 49 (1984) tionality (Pearce and Lavers, 1949;Wertheim, 1964;Martinez and Maurer, 1975). Flow and functional properties of egg products at elevated pasteurization temperatures, various exposure times and shearing forces must be known in order to develop a process for production of a refrigerated product with extended shelf life.…”

“…Previous researchers have mainly been interested in the viscostiy of pasteurized egg products after cooling or after the pasteurized frozen product has been thawed, as a measure of the functionality or quality of the product (Payawal et al, 1946;Sugihara et al, 1966, Reinke andBaker, 1966;Palmer et al, l969a. b, 1970;Ijichi et al, 1970;Martinez and Maurer, 1975;Torten and Eisenberg, 1982). Scalzo et al (1970), however, used capillary viscometers to examine the flow behavior of egg products at temperatures between 5-60°C and shear rates of IO-5000 se?.…”