Risk Management of Egg and Egg Products: Advanced Methods Applied

Abstract

Generally, foods are thermally processed to destroy the vegetative microorganisms for food preservation. However, only thermal treatment triggers many unwanted biochemical reactions, which leads to undesirable sensorial and nutritional effects. Therefore, a number of nontraditional preservation techniques are being developed to satisfy consumer demand. Ensuring food safety and at the same time meeting such demands for retention of nutrition and quality attributes has resulted in increased interest in emerging preservation techniques. The techniques are mainly focused on liquid foods and/or vegetable matrix, a lack of data is observed concerning animal food products. On this way, this chapter discusses about the alternative technologies developed and implemented considering sanitation and preservation of eggs.

Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures

“…Since eggs are a great culture medium for microorganisms, keeping the color, taste, scent, and texture of boiled eggs under refrigeration is a challenge that many restaurants and other sectors must overcome ( de Souza et al, 2019 ). During cold storage, egg whites become rubbery, granular, watery, and separate into small crumbs or layers ( Woodroof, 1942 ).…”