Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Effects of Combination Treatments of Nisin and High-intensity Ultrasound with High Pressure on the Functional Properties of Liquid Whole Egg

  • Lee, Dong-Un (Department of Food Science & Technology, Chung-Ang University)
  • Published : 2009.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Liquid whole egg (LWE) was subjected to high hydrostatic pressure (HHP), a consecutive combination of nisin and HHP (nisin-HHP), or a consecutive combination of ultrasound and HHP (ultrasound-HHP), and functional properties of processed LWE were compared to those of raw LWE. Little changes in foaming and emulsifying properties were observed by the application of HHP alone and the combined process of nisin and HHP. In contrast, ultrasound-HHP combination resulted in significant changes in color, foaming, and emulsifying properties. The maintenance of functional properties after HHP treatment agreed with expectation, because the HHP processing condition had been selected where minimal rheological changes had occurred.

Keywords

References

  1. Cunningham FE. Egg-product pasteurization. pp. 289-376. In: Egg Science and Technology. Stadelman WJ, Cotterill OJ (eds). Food Products Press, New York, NY, USA (1995)
  2. Herald TJ, Smith DM. Functional properties and composition of liquid whole egg proteins as influenced by pasteurization and frozen storage. Poultry Sci. 68: 1461-1469 (1989) https://doi.org/10.3382/ps.0681461
  3. Yang SC, Baldwin RE. Functional properties of eggs in foods. pp. 405-463. In: Egg Science and Technology. Stadelman WJ, Cotterill OJ (eds). Food Products Press, New York, NY, USA (1995)
  4. Kiessling M, Franke K. Effects of freezing on the properties of egg products. Lebensm. Verpackungstech. 44: 217-221 (1999)
  5. Lee DU, Heinz V, Knorr D. Evaluation of processing criteria for the high hydrostatic pressure treatment of liquid whole egg: Rheological study. Lebensm. -Wiss. Technol. 32: 299-304 (1999) https://doi.org/10.1006/fstl.1999.0553
  6. Lee DU, Heinz V, Knorr D. Biphasic inactivation kinetics of Escherichia coli in liquid whole egg by high hydrostatic pressure treatment. Biotechnol. Progr. 17: 1020-1025 (2001) https://doi.org/10.1021/bp010095o
  7. Lee DU, Heinz V, Knorr D. Effects of combination treatments of nisin and high-intensity ultrasound with high pressure on the microbial inactivation in liquid whole egg. Innov. Food Sci. Emerg. 4: 387-393 (2003) https://doi.org/10.1016/S1466-8564(03)00039-0
  8. Dawson PL, Martinez-Dawson R. Using response surface analysis to optimize the quality of ultrapasteurized liquid whole egg. Poultry Sci. 77: 468-474 (1998)
  9. Phillips LG, German JB, O'Neill TE, Foegeding EA, Harwalkar VR, Kilara A, Lewis BA, Mangino ME, Morr CV, Regenstein JM, Smith DM, Kinsella JE. Standardized procedure for measuring foaming properties of three proteins, a collaborative study. J. Food Sci. 55: 1441-1444, 1453 (1990) https://doi.org/10.1111/j.1365-2621.1990.tb03953.x
  10. Richwin A, Raasch A, Teichgraber P, Knorr D. Effects of combined temperature and high pressure treatment on the functionality of egg white proteins. Z. Lebensm. Wirtschaft 43: 27-31 (1992)
  11. Iametti, S, Donnizzelli E, Pittia P, Rovere P, Squarcina N, Bonomi F. Characterization of high-pressure-treated egg albumen. J. Agr. Food Chem. 47: 3611-3616 (1999) https://doi.org/10.1021/jf9808630
  12. Ball HR, Hamid-Samimi M, Foegeding PM, Swartzel KR. Functionality and microbial stability of ultrapasteurized, aseptically packaged refrigerated whole egg. J. Food Sci. 52: 1212-1218 (1987) https://doi.org/10.1111/j.1365-2621.1987.tb14046.x
  13. Das KP, Kinsella JE. Droplet size and coalescence stability of whey protein stabilized milkfat peanut oil emulsions. J. Food Sci. 58: 439-444 (1993) https://doi.org/10.1111/j.1365-2621.1993.tb04293.x
  14. Sala FJ, Burgos J, Condon S, Lopez P, Raso J. Effect of heat and ultrasound on microorganisms and enzymes. pp. 176-204. In: New Methods of Food Preservation. Gould GW (ed). Blackie Academic & Professional, Glasgow, UK (1995)
  15. Rhim JW, Jones VA, Swartzel KR. Initial whitening phenomenon of skim milk on heating. Lebensm. -Wiss. Technol. 21: 339-341 (1998)
  16. Shigehisa T, Ohmori T, Saito A, Taji S, Hayashi R. Effects of high hydrostatic pressure on characteristics of pork slurries and inactivation of microorganisms associated with meat and meat products. Int. J. Food Microbiol. 12: 207-216 (1991) https://doi.org/10.1016/0168-1605(91)90071-V
  17. Carlez A, Veciana-Nogues T, Cheftel JC. Changes in colour and myoglobin of minced beef meat due to high pressure processing. Lebensm. -Wiss. Technol. 28: 528-538 (1995) https://doi.org/10.1006/fstl.1995.0088
  18. Kessler HG, Fink R. Changes in heated and stored milk with an interpretation by reaction kinetics. J. Food Sci. 51: 1105-1111, 1155 (1986) https://doi.org/10.1111/j.1365-2621.1986.tb13059.x
  19. Tan AT, Woodworth RC. Ultraviolet difference spectral studies of conalbumin complexes with transition metal ions. Biochemistry 8: 3711-3716 (1969) https://doi.org/10.1021/bi00837a033