Effect of High Pressure Processing on Color and Textural Properties of Eggs

Ajaypal Singh, Hosahalli Ramaswamy


Effect of high pressure processing (HPP) on physicochemical characteristics like color and texture of whole liquid egg (WLE), egg white (EW) and egg yolk (EY) were evaluated. A full factorial design involving several pressure levels (600-900 MPa) and treatment time (0-15 min) was employed for this study and the high pressure treatment were given in a temperature and pressure controlled pilot scale HP unit. HPP caused significant changes in various physic-chemical properties in various egg components. Use of pressure levels > 600 MPa resulted in formation of solid gels for all components of eggs. Pressure induced gels were soft and highly elastic. Hardness and cohesiveness of all egg components were found to increase (p < 0.05) with increase in treatment intensity, and increase in EY was higher than in other egg components. The springiness of WLE increased with pressure and treatment time and were higher than in EW and EY. Color changes as indicated by the total color difference (?E) showed a significant (p < 0.05) increase with an increase in pressure level and treatment time.

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DOI: https://doi.org/10.5539/jfr.v2n4p11


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Journal of Food Research   ISSN 1927-0887 (Print)   ISSN 1927-0895 (Online)  E-mail: jfr@ccsenet.org

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