Please use this identifier to cite or link to this item:
http://hdl.handle.net/10773/37801
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Ribeiro, Ana C. | pt_PT |
dc.contributor.author | Barba, Francisco J. | pt_PT |
dc.contributor.author | Barber, Xavier | pt_PT |
dc.contributor.author | Silva, J.A. Lopes da | pt_PT |
dc.contributor.author | Saraiva, Jorge A. | pt_PT |
dc.date.accessioned | 2023-05-19T12:02:27Z | - |
dc.date.available | 2023-05-19T12:02:27Z | - |
dc.date.issued | 2023-04-29 | - |
dc.identifier.issn | 2772-753X | pt_PT |
dc.identifier.uri | http://hdl.handle.net/10773/37801 | - |
dc.description.abstract | As a possible alternative to commercial thermal pasteurization1 (TP, 60 ºC/3.5 min) of liquid whole egg2 (LWE), a pasteurization based on the application of pressure pre-treatments (50 – 250 MPa/5 min) before a shorter TP (60 ºC/1.75 min) was investigated. These combined treatments inactivated 3.35 to at least 6.09 log10 cycles of S. Senftenberg 775/W, achieving comparable to greater inactivation as commercial TP (at pressures ≥ 200 MPa). The treated samples presented lower soluble protein and emulsifying activity than non-treated LWE, yet higher viscosity and improved foaming capacity. In contrast to commercial TP, the LWE treated by moderate pressure3 (MP) before a shorter TP (MP-TP) showed higher soluble protein (7 %) and viscosity (49 %), better emulsifying properties (27 – 67 %), and lower total carotenoids content (9 %). Concerning sensory analysis, egg tarts prepared with non-treated and treated LWE obtained similar sensory acceptability. Therefore, the heat sensitization effect induced by pressure pre-treatments on the S. Senftenberg 775/W population allows the reduction of TP time, a lethality effect equivalent to commercial TP and similar or improved functionality, being a very promising alternative to produce safe and better functional quality LWE. | pt_PT |
dc.language.iso | eng | pt_PT |
dc.publisher | Elsevier | pt_PT |
dc.relation | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT | pt_PT |
dc.relation | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F50006%2F2020/PT | pt_PT |
dc.relation | NORTE-01-0145-FEDER-000041 | pt_PT |
dc.relation | info:eu-repo/grantAgreement/FCT/POR_CENTRO/SFRH%2FBD%2F129540%2F2017/PT | pt_PT |
dc.relation | COVID/BD/151876/2021 | pt_PT |
dc.rights | openAccess | pt_PT |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | pt_PT |
dc.subject | Liquid whole egg | pt_PT |
dc.subject | Pressure treatment | pt_PT |
dc.subject | Pasteurization | pt_PT |
dc.subject | Salmonella Senftenberg 775/W | pt_PT |
dc.subject | Functionality | pt_PT |
dc.title | Influence of pressure pre-treatments on liquid whole egg thermal pasteurization – microbiological, physicochemical and functional properties | pt_PT |
dc.type | article | pt_PT |
dc.description.version | published | pt_PT |
dc.peerreviewed | yes | pt_PT |
degois.publication.title | Food Chemistry Advances | pt_PT |
dc.identifier.doi | 10.1016/j.focha.2023.100293 | pt_PT |
dc.identifier.articlenumber | 100293 | pt_PT |
Appears in Collections: | DQ - Artigos REQUIMTE - Artigos |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Influence-of-pressure-pre-treatments-on-liquid-whole-egg-ther_2023_Food-Chem.pdf | 1.58 MB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.