Sublethal moderated pressure pre-treatments for subsequent shorter and improved egg white thermal pasteurization
The possibility of using a sublethal moderate pressure11 Moderate pressure (MP).(MP) pre-treatment followed by a shorter and so gentler thermal pasteurization22 Thermal Pasteurization (TP). (TP), (MP-TP), was assessed, as an alternative to commercial egg white33 Egg White (EW). (EW) TP, by evaluatin...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-12-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222001597 |
| _version_ | 1811201607092666368 |
|---|---|
| author | Ana C. Ribeiro Susana Casal Francisco J. Barba José A. Lopes-da-Silva Jorge A. Saraiva |
| author_facet | Ana C. Ribeiro Susana Casal Francisco J. Barba José A. Lopes-da-Silva Jorge A. Saraiva |
| author_sort | Ana C. Ribeiro |
| collection | DOAJ |
| description | The possibility of using a sublethal moderate pressure11 Moderate pressure (MP).(MP) pre-treatment followed by a shorter and so gentler thermal pasteurization22 Thermal Pasteurization (TP). (TP), (MP-TP), was assessed, as an alternative to commercial egg white33 Egg White (EW). (EW) TP, by evaluating the lethal efficacy against Salmonella Senftenberg and influence on the functional and physicochemical properties of EW. MP-TP treatments applied at pressures ≥ 90 MPa resulted in a synergistic lethal effect, thus reducing the thermal resistance of S. Senftenberg, leading to at least 4.4 log10 cycles inactivation. In addition, a similar reduction was obtained for L. innocua using MP-TP. EW processed by MP-TP was less viscous (44%), showed better foaming capacity (119%), and produced harder (9–21%) and stiffer (17%) heat-induced gels than commercial TP samples. For the latter (TP samples), a higher increase in turbidity and soluble protein loss (about 35%), suggests higher protein aggregation than in MP-TP EW. Additionally, the volatile profile of EW was affected by all the treatments, with the greatest impact being caused by commercial TP, which had highest content of hydrocarbons compounds, butyl acetate, esters and eucalyptol. Meringues prepared with EW treated by MP-TP and commercial TP had similar global acceptability. Overall, shorter (and so gentler) TP for MP-TP samples resulted in better retention of EW properties than commercial TP. |
| first_indexed | 2024-04-12T02:24:27Z |
| format | Article |
| id | doaj.art-835aea9dda0845fbaddb57b07b62a361 |
| institution | Directory Open Access Journal |
| issn | 2772-5022 |
| language | English |
| last_indexed | 2024-04-12T02:24:27Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj.art-835aea9dda0845fbaddb57b07b62a3612022-12-22T03:52:02ZengElsevierApplied Food Research2772-50222022-12-0122100200Sublethal moderated pressure pre-treatments for subsequent shorter and improved egg white thermal pasteurizationAna C. Ribeiro0Susana Casal1Francisco J. Barba2José A. Lopes-da-Silva3Jorge A. Saraiva4Associate Laboratory LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, PortugalAssociate Laboratory LAQV-REQUIMTE, Faculty of Pharmacy, Department of Chemistry, University of Porto, 4050-313 Porto, PortugalFaculty of Pharmacy, University of Valencia, 46100 Burjassot, Valencia, SpainAssociate Laboratory LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, PortugalAssociate Laboratory LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; Corresponding author.The possibility of using a sublethal moderate pressure11 Moderate pressure (MP).(MP) pre-treatment followed by a shorter and so gentler thermal pasteurization22 Thermal Pasteurization (TP). (TP), (MP-TP), was assessed, as an alternative to commercial egg white33 Egg White (EW). (EW) TP, by evaluating the lethal efficacy against Salmonella Senftenberg and influence on the functional and physicochemical properties of EW. MP-TP treatments applied at pressures ≥ 90 MPa resulted in a synergistic lethal effect, thus reducing the thermal resistance of S. Senftenberg, leading to at least 4.4 log10 cycles inactivation. In addition, a similar reduction was obtained for L. innocua using MP-TP. EW processed by MP-TP was less viscous (44%), showed better foaming capacity (119%), and produced harder (9–21%) and stiffer (17%) heat-induced gels than commercial TP samples. For the latter (TP samples), a higher increase in turbidity and soluble protein loss (about 35%), suggests higher protein aggregation than in MP-TP EW. Additionally, the volatile profile of EW was affected by all the treatments, with the greatest impact being caused by commercial TP, which had highest content of hydrocarbons compounds, butyl acetate, esters and eucalyptol. Meringues prepared with EW treated by MP-TP and commercial TP had similar global acceptability. Overall, shorter (and so gentler) TP for MP-TP samples resulted in better retention of EW properties than commercial TP.http://www.sciencedirect.com/science/article/pii/S2772502222001597Egg whiteModerate pressureThermal pasteurizationSalmonella SenftenbergPhysicochemical/functional properties |
| spellingShingle | Ana C. Ribeiro Susana Casal Francisco J. Barba José A. Lopes-da-Silva Jorge A. Saraiva Sublethal moderated pressure pre-treatments for subsequent shorter and improved egg white thermal pasteurization Applied Food Research Egg white Moderate pressure Thermal pasteurization Salmonella Senftenberg Physicochemical/functional properties |
| title | Sublethal moderated pressure pre-treatments for subsequent shorter and improved egg white thermal pasteurization |
| title_full | Sublethal moderated pressure pre-treatments for subsequent shorter and improved egg white thermal pasteurization |
| title_fullStr | Sublethal moderated pressure pre-treatments for subsequent shorter and improved egg white thermal pasteurization |
| title_full_unstemmed | Sublethal moderated pressure pre-treatments for subsequent shorter and improved egg white thermal pasteurization |
| title_short | Sublethal moderated pressure pre-treatments for subsequent shorter and improved egg white thermal pasteurization |
| title_sort | sublethal moderated pressure pre treatments for subsequent shorter and improved egg white thermal pasteurization |
| topic | Egg white Moderate pressure Thermal pasteurization Salmonella Senftenberg Physicochemical/functional properties |
| url | http://www.sciencedirect.com/science/article/pii/S2772502222001597 |
| work_keys_str_mv | AT anacribeiro sublethalmoderatedpressurepretreatmentsforsubsequentshorterandimprovedeggwhitethermalpasteurization AT susanacasal sublethalmoderatedpressurepretreatmentsforsubsequentshorterandimprovedeggwhitethermalpasteurization AT franciscojbarba sublethalmoderatedpressurepretreatmentsforsubsequentshorterandimprovedeggwhitethermalpasteurization AT josealopesdasilva sublethalmoderatedpressurepretreatmentsforsubsequentshorterandimprovedeggwhitethermalpasteurization AT jorgeasaraiva sublethalmoderatedpressurepretreatmentsforsubsequentshorterandimprovedeggwhitethermalpasteurization |