Ayari Emna

Friedrich László

Németh Csaba

Pintér-Nagy Orsolya

Tóth Adrienn

Zeke Ildikó

English

University of Szeged

 Book of Abstracts | 16th Wellmann International Scientific Conference| ISBN 978-963-306-589-1  86  EFFECTS OF MINIMAL PROCESSING AND VITAMIN C ENRICHMENT ON MICROBIOLOGICAL SAFETY AND VISCOSITY OF LIQUID EGG WHITE  ADRIENN TÓTH1, CSABA NÉMETH2, EMNA AYARI1, ORSOLYA PINTÉR-NAGY1, ILDIKÓ ZEKE1, LÁSZLÓ FRIEDRICH1  1Szent István University, Department of Refrigeration and Livestock Product’s Technologies, Budapest 1118, Ménesi út 43-45., Hungary 2Capriovus Ltd., 2317 Szigetcsép, Dunasor 073/72 hrsz. toth.adrienn@etk.szie.hu   Emerging technologies, like High Hydrostatic Pressure, heat treatments on law temperatures, ultra-sonication, have an increasing tendency in industrial application. Vitamin enriched foods, like eggs, are considered as functional foods, but for high retention of biological active compounds adequate minimal processing technologies are needed. In our study vitamin C enriched liquid egg white was examined to meet consumer’s expectations. Several combinations of law temperature pasteurization (57 - 63°C, 5 – 7 min) and High Hydrostatic Pressure (350 – 400 MPa, 5 min) were used to provide microbiological stability of vitamin C enriched (1000 mg/l) liquid egg white. After enrichment and treatments samples were examined for mesophyll aerobe and Enterobacteriaceae cell counts and viscosity attributes. Our results show that microbiological stability is not significant 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 have 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.  Acknowledgments Our research is supported by the ÚNKP-17-3 New National Excellence Program Of The Ministry of Human Capacities and by EFOP-3.6.3.- VEKOP-16-2017-00005, we are very thankful for that.  

Effects of minimal processing and vitamin C enrichment on microbiological safety and viscosity of liquid egg white

http://acta.bibl.u-szeged.hu/73028/1/wellmann_abstracts_2018_086.pdf

Effects of minimal processing and vitamin C enrichment on microbiological safety and viscosity of liquid egg white

Abstract

Similar works

Full text

Available Versions

University of Szeged