Selected post-heating properties of microwave or hot water heated egg white for in-shell pasteurization

International Journal of Food Properties

Volumn 13, Issue 4, 2010, Pages 778-788

  Dev, S R S ^a   Orsat, V ^a   Gariepy Y ^a   Raghavan, G S V ^a   Ruiz Feria, C ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Microwave in shell pasteurization; Post Processing Quality; Shell eggs

Indexed keywords

EGG WHITE; FOAM DENSITIES; FUNCTIONAL PROPERTIES; HOT WATER; IN-SHELL; POST PROCESSING; SHELL EGGS; STABLE FOAMS; WATER BATHS;

DIELECTRIC PROPERTIES; ENTHALPY; FOAMS; HEAT TREATMENT; HEATING; MICROWAVES; TURBIDITY; VISCOSITY; WATER;

SHELLS (STRUCTURES);

EID: 77955490758     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910902894906     Document Type: Article

References (21)

1. Li-Chan, E. C.Y.; Powrie, W.D.; Nakai, S. The chemistry of eggs and egg products. In Egg Science and Technology, Stadelman,W.J.; Cotterill, O.J.; Eds.; Food Products Press: New York, 1995; 90-145
2. Van der Plancken, I.; Van Loey, A.; Hendrickx E.M. Effect of heat-treatment on the physicochemical properties of egg white proteins: A kinetic study. Journal of Food Engineering 2006, 75 (3), 316-326.
3. Schroeder, C.M.; Naugle, A.L.; Schlosser, W.D.; Hogue, A.T.; Angulo, F.J.; Rose, J.S.; Ebel, E.D.; Disney, W.T.; Holt, K.G.; Goldman, D.P. Estimate of Illnesses from Salmonella Enteritidis in Eggs, United States, 2000. Emerging Infectious Diseases 2005, 11 (1), 113-115.
4. Woodward, D.L.; Khakhria, R.; Johnson W.M Human Salmonellosis Associated with Exotic Pets. Journal of Clinical Microbiology 1997, 35 (11), 2786-2790.
5. St. Louis, M.E.; Morse, D.L.; Potter, M.E. The Emergence of grade A eggs as a major source of Salmonella enteritidis infections: new implications for the control of salmonellosis. Journal of American Medical Association 1988, 259, 2103-2107.
6. Mermelstein, N.H. Pasteurization of Shell Eggs. Food Technology 2001, 12, 72, 73,79.
7. Griffiths, M.W. Issues Related to the Safety of Eggs and Egg Products; Hidalgo, H., Ed. VIII International Seminar of Pathology and Poultry Production, 9-10 October. University of Chile: Chile. AMEVEA. Santiago, Chile, 2002.
8. FSIS-USDA. Risk Assessments for Salmonella enteritidis in Shell Eggs and Salmonella spp. in Egg Products. FSIS: Omaha, NE, 2006. Available online at: oppde/rdad/FRPubs/04-034N/Hazard-Identification.pdf. (Accessed 2 July 2010).
9. Hou, H.; Singh, R.K.;Muriana, P.M.; Stadelman,W. J. Pasteurization of intact shell eggs. Food Microbiology1996, 13, 93-101.
10. McDonnell, L.R.; Feeney, R.E.; Hanson, H.L.; Campbell, A.; Sugihara, T.F. The functional properties of the egg white proteins. Food Technology 1955, 9,49-53.
11. Cunnningham, F.E. Egg-Product Pasteurization. In Egg Science and Technology; Stadelman, W.J.; Cotterill, O.J.; Eds.; Food Products Press: New York, 1995; 225-282.
12. Dev, S.R.S.; Raghavan, G.S.V.; Gariepy, Y. Dielectric properties of egg components and microwave heating for in-shell pasteurization of eggs. Journal of Food Engineering 2008, 86, 207-214.
13. Fleischman, G.J. Microwave pasteurization of shell eggs. In Proceedings of 2005 IFT Annual Meeting, 15-20 July. IFT: Las Vegas, 2004.
14. Rehkopf, A. Quality validation of a microwave-pasteurization process for shell-eggs, IFT Annual Meeting, at New Orleans, Louisiana, 2005.
15. Canadian Egg Marketing Agency (CEMA). The Canadian Egg Industry Fact Sheet; CEMA; Ed.; Canadian Egg Marketing Agency: Ottawa, Canada, 2004.
16. Schuman, J.D.; Sheldon, B.W.; Vandepopuliere, J.M.; Ball Jr., H.R. Immersion heat treatments for inactivation of Salmonella enteritidis with intact eggs. Journal of Applied Microbiology 1997, 83, 438-444.
17. Bircan, C., and S.A. Barringer. Use of dielectric properties to detect egg protein denaturation. Journal of Microwave and Electromagnetic Energy 2002, 37 (2), 89-96.
18. HP. Dielectric Probe Kit 85070A. In Test and Measure Measurements; Unit, R.D.; Ed.; Hewlett Packard Corporation: Palo Alto, CA:, 1992.
19. Ahmed, J.; Ramaswamy, H.S.; Alli, I.; Raghavan, G.S.V. Protein Denaturation, Rheology, and Gelation Characteristics of Radio-Frequency Heated Egg White Dispersions, International Journal of Food Properties 2007, 10 (1),145-161.
20. Pitsilis, J.G.; Walton, H.V.; Cotterill, O.J. The apparent viscosity of egg white at various temperatures and pH levels. Transactions of ASABE 1975, 18, 347-349.
21. Atlgan, M.R.; Unluturk, S. Rheological Properties of Liquid Egg Products (LEPS), International Journal of Food Properties 2008, 11 (2), 296-309.