Variation in the Fatty Acid and Amino Acid Profiles of Pasteurized Liquid Whole Hen Egg Products Stored in Four Types of Packaging

Abstract

This study aimed to determine the ability of high-density polyethylene, polyethylene terephthalate, Tetra Rex® Bio-based packaging, and Doypack (stand-up pouches) packaging to maintain the nutritional quality and safety of liquid whole egg products for 35 days of refrigerated storage. High-grade hen eggs were used for the preparation of liquid whole egg products (LWEPs). The conformity of eggs quality to grade A was supported by the initial screening of the raw materials’ physical–chemical attributes, which remained unchanged during the 25 days of storage. The obtained results indicated that the content of fatty acids in LWEPs was affected by both storage time and packaging material. However, the better preservation of monounsaturated fatty acids was achieved by polyethylene terephthalate, followed by high-density polyethylene packaging. Meanwhile, a statistically significant advantage of polyethylene terephthalate over other packaging materials was also confirmed regarding the maintenance of polyunsaturated fatty acids during 35 days of LWEPs storage. Relative fluctuations in the number of fatty acids in Tetra Rex® Bio-based and Doypack-stored LWEPs revealed their disadvantages manifested by exfoliation of composite layers, which perhaps was the main cause of extensive moisture loss. Overall, due to superior barrier properties, polyethylene terephthalate packaging demonstrated better preservation of amino acids. Only as much as a 2.1% decrease was observed between the initial value and the 35th day of LWEP storage. From a microbiological standpoint, all materials demonstrated the ability to ensure the microbiological safety of products during 35 days of storage, as the maximum allowed limit of 105 CFU g−1 was not exceeded.

Effect of egg type and storage conditions on the quality of crispy Thai pancake (Thong Phap)

“…During storage, the function of ovomucin-lysozyme which determines the viscosity in albumen also destabilized. When pH increased, because of CO 2 escaping into the air, the viscosity of the egg white declined (Kocetkovs et al, 2022). Lower H.U.…”

“…Banerjee et al (2011) reported the pH of fresh chicken eggs as 7.6 to 8.5, while Chaiyasit et al (2019) reported the initial pH of duck eggs at 9.0. During storage, proteolysis of egg white occurs, leading to quality deterioration, with the pH of albumen increasing and becoming more with decreased viscosity and thickness (Kocetkovs et al, 2022). Lysozyme is an antibacterial enzyme that functions with ovomucin to make the egg white viscous (Mine and Zhang, 2013;Wang et al, 2019).…”