Uht treatment of liquid egg yolk

Egg and its product are easily perishable items because of their high moisture content, although they have a very high amount of nutrients, especially protein. Many efforts have been channelled to increase the shelf-life of these products but heat treatment according to literature is the most promising although egg and its products are heat-sensitive. Thus, a very low temperature is needed or a high temperature for a very short time. Ultra-Heat Treatment (UHT) is one of the known technologies that we used for heat-sensitive products. The aim of the study was to investigate the effect of UHT treatment (approximately 67 °C for 190 seconds) on Liquid Egg Yolk (LEY) and Liquid Egg Yolk with additive (LEYA). During twenty-one days, the pH and colour were measured every seven days for all the samples. Emulsion stability was also studied by the methods of heat stability for mayonnaise. pH and colour measurements were used assess the quality of liquid egg yolks after 21 days of storage. From the results, raw LEY had the shortest shelf life and gave off a foul smell after 14 days of storage with significant colour changes. Addition of citric acid as an additive however improved the shelf life of the LEY with a relatively low pH. UHT treated LEY also showed improved shelf life of the LEY with a relatively constant pH from day 14 until the end of the experiment (day 21). UHT treatment of LEY with addition of addition of citric acid as an additive may help optimise the shelf life of the product

EFFECTS OF MINIMAL PROCESSING AND VITAMIN C ENRICHMENT ON MICROBIOLOGICAL SAFETY AND VISCOSITY OF LIQUID EGG WHITE

Emerging technologies, like High Hydrostatic Pressure, heat treatments on low temperatures, and ultra-sonication, have an increasing tendency in industrial application. Vitamin enriched foods, like eggs, are considered as functional foods, but for high retention of biologically active compounds adequate minimal processing technologies are needed. In our study vitamin C enriched liquid egg white was examined to meet consumer expectations. Several combinations of low temperature pasteurization (57 - 63°C, 5 – 7 min) and High Hydrostatic Pressure (350, 5 min) were used to provide microbiological stability of vitamin C enriched (1000 mg/L) liquid egg white. After enrichment and treatments, the samples were examined for mesophyll aerobe and Enterobacteriaceae cell counts and viscosity attributes. Our results show that microbiological stability is not significantly influenced by vitamin C enrichment, but the different parameters of heat treatments and HHP have a strong effect. Viscosity attributes (measured with Anton Paar MCR 92) analysed by Hershel-Bulkley models point out that higher pressure of HHP has a stronger influence on viscosity than the temperature of pasteurization. Our results show a great opportunity for industrial use of minimal processing technologies for liquid egg white. Keywords: High hydrostatic pressure, microbiological safety, viscosity, liquid egg white, vitamin C, functional foo

Uht treatment of liquid egg yolk

Egg and its product are easily perishable items because of their high moisture content, although they have a very high amount of nutrients, especially protein. Many efforts have been channelled to increase the shelf-life of these products but heat treatment according to literature is the most promising although egg and its products are heat-sensitive. Thus, a very low temperature is needed or a high temperature for a very short time. Ultra-Heat Treatment (UHT) is one of the known technologies that we used for heat-sensitive products. The aim of the study was to investigate the effect of UHT treatment (approximately 67 °C for 190 seconds) on Liquid Egg Yolk (LEY) and Liquid Egg Yolk with additive (LEYA). During twenty-one days, the pH and colour were measured every seven days for all the samples. Emulsion stability was also studied by the methods of heat stability for mayonnaise. pH and colour measurements were used assess the quality of liquid egg yolks after 21 days of storage. From the results, raw LEY had the shortest shelf life and gave off a foul smell after 14 days of storage with significant colour changes. Addition of citric acid as an additive however improved the shelf life of the LEY with a relatively low pH. UHT treated LEY also showed improved shelf life of the LEY with a relatively constant pH from day 14 until the end of the experiment (day 21). UHT treatment of LEY with addition of addition of citric acid as an additive may help optimise the shelf life of the product

Acute myocardial infarction in a patient with hypofibrinogenemia: a case report

<p>Abstract</p> <p>Introduction</p> <p>Congenital fibrinogen deficiency is a rare coagulation disorder usually responsible for hemorrhagic diathesis. However, it can be associated with thrombosis and there have been limited reports of arterial thrombotic complications in these patients.</p> <p>Case presentation</p> <p>A 42-year-old Tunisian man with congenital hypofibrinogenemia and no cardiovascular risk factors presented with new onset prolonged angina pectoris. An electrocardiogram showed features of inferior acute myocardial infarction. His troponin levels had reached 17 ng/L. Laboratory findings confirmed hypofibrinogenemia and ruled out thrombophilia. Echocardiography was not useful in providing diagnostic elements but did show preserved left ventricular function. Coronary angiography was not performed and our patient did not receive any anticoagulant treatment due to the major risk of bleeding. Magnetic resonance imaging confirmed myocardial necrosis. Our patient was managed with aspirin, a beta-blocker, an angiotensin-converting enzyme inhibitor and statin medication. The treatment was well tolerated and no ischemic recurrence was detected.</p> <p>Conclusion</p> <p>Although coronary thrombosis is a rare event in patients with fibrinogen deficiency, this condition is of major interest in view of the difficulties observed in managing these patients.</p