Journal of Food, Agriculture and Environment
Vol 9,
Issue 3&4,2011
Online ISSN: 1459-0263
Print ISSN: 1459-0255
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Near infrared spectroscopic measurements in liquid egg white products kept at 50, 55 and 60°C
Author(s):
Csaba Németh *,
Ádám Pataki, Gábor Jónás, József Surányi, László Friedrich, Klára Pásztor-Huszár, Csaba BallaRecieved Date: 2011-06-02, Accepted Date: 2011-09-30
Abstract:There is an increasing need for liquid egg products preserving the beneficial features of egg but at the same time having long shelf-life. An alternative to produce such a product is to treat the non-pasteurized liquid eggs in their packaging for a long time, for 10 to 24 h at a temperature lower than the usual temperature of egg pasteurization in Hungary. Our purpose was to assess if the changes in proteins or their structure in liquid egg white kept at 50, 55, 60°C for 24 h can be detected by Near Infrared Spectroscopy (NIR). Spectra were evaluated by mathematical statistics. Polar Qualification System (PQS) and discriminance analysis were applied. In case of storage at 50°C, 100% of samples were correctly classified, this was also 100% with storage at 55°C and 97.4% at 60°C. At 55°C no changes in proteins or their structure occur based on NIR measurements; therefore, this method allows the development of a technology where the product preserves its features characteristic to the raw egg with the reduction of viable cell count to 0 CFU/g.
Keywords:Liquid egg white,
near infrared spectroscopyJournal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 3&4
Category: Food and Health
Pages: 49-52
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