Research advances on the effects of thermal and non-thermal processing techniques on the physicochemical properties and microbiological control of liquid eggs

Eggs are often hailed as “the ideal nutrient reservoir for human beings”, however, due to the problems of fragility, transportation, and storage of shell eggs, and the tendency to carry foodborne pathogens (Salmonella, Listeria monocytogenes, Escherichia coli), liquid eggs have gradually become a su...
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Gespeichert in:

Autor*in:	Wang, Qi [verfasserIn] Yang, Yaqin [verfasserIn] Li, Zhe [verfasserIn] Jin, Haobo [verfasserIn] Shu, Dewei [verfasserIn] Jin, Yongguo [verfasserIn] Jin, Guofeng [verfasserIn] Sheng, Long [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	Liquid eggs Conventional sterilization Alternative sterilization Sterilization mechanism Physicochemical properties

Übergeordnetes Werk:	Enthalten in: Food control - Amsterdam [u.a.] : Elsevier Science, 1990, 155
Übergeordnetes Werk:	volume:155

DOI / URN:	10.1016/j.foodcont.2023.110106

Katalog-ID:	ELV06482859X

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520			\|a Eggs are often hailed as “the ideal nutrient reservoir for human beings”, however, due to the problems of fragility, transportation, and storage of shell eggs, and the tendency to carry foodborne pathogens (Salmonella, Listeria monocytogenes, Escherichia coli), liquid eggs have gradually become a substitute for shell eggs. Pasteurization is a common international method of thermal processing method for liquid eggs. While pasteurization ensures the microbiological safety of liquid eggs, it may also negatively affect the organoleptic and functional properties of liquid eggs, such as reduced emulsification, foaming, or gelling properties. Additionally, pasteurized liquid eggs are constrained to a storage period of 2–3 weeks at 4 °C. To overcome these drawbacks, new processing methods are gradually being adopted for liquid eggs, such as high pressure treatment, ultrasound and ultraviolet light, etc. These methods not only exhibit the capability to effectively eradicate foodborne pathogens and further extending the shelf life of liquid eggs, but also uphold the physicochemical integrity of liquid eggs. Remarkably, they even hold the potential to enhance functional attributes. In light of these advantages, they present themselves as compelling alternatives to traditional pasteurization. This comprehensive review critically assesses the ramifications of diverse processing approaches (including thermal and non-thermal) on microbial content and physicochemical properties of liquid eggs in the egg industry. Emphasis rests on elucidating the mechanisms underlying non-thermal processing techniques and delineating their current research landscape. The ultimate aim is to equip the egg industry and researchers with insights to judiciously select the most fitting liquid egg treatment modality.
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650		4	\|a Conventional sterilization
650		4	\|a Alternative sterilization
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650		4	\|a Physicochemical properties
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700	1		\|a Li, Zhe \|e verfasserin \|4 aut
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700	1		\|a Shu, Dewei \|e verfasserin \|4 aut
700	1		\|a Jin, Yongguo \|e verfasserin \|4 aut
700	1		\|a Jin, Guofeng \|e verfasserin \|4 aut
700	1		\|a Sheng, Long \|e verfasserin \|4 aut
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allfields	10.1016/j.foodcont.2023.110106 doi (DE-627)ELV06482859X (ELSEVIER)S0956-7135(23)00506-6 DE-627 ger DE-627 rda eng 630 640 VZ 58.34 bkl Wang, Qi verfasserin aut Research advances on the effects of thermal and non-thermal processing techniques on the physicochemical properties and microbiological control of liquid eggs 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Eggs are often hailed as “the ideal nutrient reservoir for human beings”, however, due to the problems of fragility, transportation, and storage of shell eggs, and the tendency to carry foodborne pathogens (Salmonella, Listeria monocytogenes, Escherichia coli), liquid eggs have gradually become a substitute for shell eggs. Pasteurization is a common international method of thermal processing method for liquid eggs. While pasteurization ensures the microbiological safety of liquid eggs, it may also negatively affect the organoleptic and functional properties of liquid eggs, such as reduced emulsification, foaming, or gelling properties. Additionally, pasteurized liquid eggs are constrained to a storage period of 2–3 weeks at 4 °C. To overcome these drawbacks, new processing methods are gradually being adopted for liquid eggs, such as high pressure treatment, ultrasound and ultraviolet light, etc. These methods not only exhibit the capability to effectively eradicate foodborne pathogens and further extending the shelf life of liquid eggs, but also uphold the physicochemical integrity of liquid eggs. Remarkably, they even hold the potential to enhance functional attributes. In light of these advantages, they present themselves as compelling alternatives to traditional pasteurization. This comprehensive review critically assesses the ramifications of diverse processing approaches (including thermal and non-thermal) on microbial content and physicochemical properties of liquid eggs in the egg industry. Emphasis rests on elucidating the mechanisms underlying non-thermal processing techniques and delineating their current research landscape. The ultimate aim is to equip the egg industry and researchers with insights to judiciously select the most fitting liquid egg treatment modality. Liquid eggs Conventional sterilization Alternative sterilization Sterilization mechanism Physicochemical properties Yang, Yaqin verfasserin aut Li, Zhe verfasserin aut Jin, Haobo verfasserin aut Shu, Dewei verfasserin aut Jin, Yongguo verfasserin aut Jin, Guofeng verfasserin aut Sheng, Long verfasserin aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 155 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:155 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 Lebensmitteltechnologie VZ AR 155
spelling	10.1016/j.foodcont.2023.110106 doi (DE-627)ELV06482859X (ELSEVIER)S0956-7135(23)00506-6 DE-627 ger DE-627 rda eng 630 640 VZ 58.34 bkl Wang, Qi verfasserin aut Research advances on the effects of thermal and non-thermal processing techniques on the physicochemical properties and microbiological control of liquid eggs 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Eggs are often hailed as “the ideal nutrient reservoir for human beings”, however, due to the problems of fragility, transportation, and storage of shell eggs, and the tendency to carry foodborne pathogens (Salmonella, Listeria monocytogenes, Escherichia coli), liquid eggs have gradually become a substitute for shell eggs. Pasteurization is a common international method of thermal processing method for liquid eggs. While pasteurization ensures the microbiological safety of liquid eggs, it may also negatively affect the organoleptic and functional properties of liquid eggs, such as reduced emulsification, foaming, or gelling properties. Additionally, pasteurized liquid eggs are constrained to a storage period of 2–3 weeks at 4 °C. To overcome these drawbacks, new processing methods are gradually being adopted for liquid eggs, such as high pressure treatment, ultrasound and ultraviolet light, etc. These methods not only exhibit the capability to effectively eradicate foodborne pathogens and further extending the shelf life of liquid eggs, but also uphold the physicochemical integrity of liquid eggs. Remarkably, they even hold the potential to enhance functional attributes. In light of these advantages, they present themselves as compelling alternatives to traditional pasteurization. This comprehensive review critically assesses the ramifications of diverse processing approaches (including thermal and non-thermal) on microbial content and physicochemical properties of liquid eggs in the egg industry. Emphasis rests on elucidating the mechanisms underlying non-thermal processing techniques and delineating their current research landscape. The ultimate aim is to equip the egg industry and researchers with insights to judiciously select the most fitting liquid egg treatment modality. Liquid eggs Conventional sterilization Alternative sterilization Sterilization mechanism Physicochemical properties Yang, Yaqin verfasserin aut Li, Zhe verfasserin aut Jin, Haobo verfasserin aut Shu, Dewei verfasserin aut Jin, Yongguo verfasserin aut Jin, Guofeng verfasserin aut Sheng, Long verfasserin aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 155 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:155 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 Lebensmitteltechnologie VZ AR 155
allfields_unstemmed	10.1016/j.foodcont.2023.110106 doi (DE-627)ELV06482859X (ELSEVIER)S0956-7135(23)00506-6 DE-627 ger DE-627 rda eng 630 640 VZ 58.34 bkl Wang, Qi verfasserin aut Research advances on the effects of thermal and non-thermal processing techniques on the physicochemical properties and microbiological control of liquid eggs 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Eggs are often hailed as “the ideal nutrient reservoir for human beings”, however, due to the problems of fragility, transportation, and storage of shell eggs, and the tendency to carry foodborne pathogens (Salmonella, Listeria monocytogenes, Escherichia coli), liquid eggs have gradually become a substitute for shell eggs. Pasteurization is a common international method of thermal processing method for liquid eggs. While pasteurization ensures the microbiological safety of liquid eggs, it may also negatively affect the organoleptic and functional properties of liquid eggs, such as reduced emulsification, foaming, or gelling properties. Additionally, pasteurized liquid eggs are constrained to a storage period of 2–3 weeks at 4 °C. To overcome these drawbacks, new processing methods are gradually being adopted for liquid eggs, such as high pressure treatment, ultrasound and ultraviolet light, etc. These methods not only exhibit the capability to effectively eradicate foodborne pathogens and further extending the shelf life of liquid eggs, but also uphold the physicochemical integrity of liquid eggs. Remarkably, they even hold the potential to enhance functional attributes. In light of these advantages, they present themselves as compelling alternatives to traditional pasteurization. This comprehensive review critically assesses the ramifications of diverse processing approaches (including thermal and non-thermal) on microbial content and physicochemical properties of liquid eggs in the egg industry. Emphasis rests on elucidating the mechanisms underlying non-thermal processing techniques and delineating their current research landscape. The ultimate aim is to equip the egg industry and researchers with insights to judiciously select the most fitting liquid egg treatment modality. Liquid eggs Conventional sterilization Alternative sterilization Sterilization mechanism Physicochemical properties Yang, Yaqin verfasserin aut Li, Zhe verfasserin aut Jin, Haobo verfasserin aut Shu, Dewei verfasserin aut Jin, Yongguo verfasserin aut Jin, Guofeng verfasserin aut Sheng, Long verfasserin aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 155 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:155 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 Lebensmitteltechnologie VZ AR 155
allfieldsGer	10.1016/j.foodcont.2023.110106 doi (DE-627)ELV06482859X (ELSEVIER)S0956-7135(23)00506-6 DE-627 ger DE-627 rda eng 630 640 VZ 58.34 bkl Wang, Qi verfasserin aut Research advances on the effects of thermal and non-thermal processing techniques on the physicochemical properties and microbiological control of liquid eggs 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Eggs are often hailed as “the ideal nutrient reservoir for human beings”, however, due to the problems of fragility, transportation, and storage of shell eggs, and the tendency to carry foodborne pathogens (Salmonella, Listeria monocytogenes, Escherichia coli), liquid eggs have gradually become a substitute for shell eggs. Pasteurization is a common international method of thermal processing method for liquid eggs. While pasteurization ensures the microbiological safety of liquid eggs, it may also negatively affect the organoleptic and functional properties of liquid eggs, such as reduced emulsification, foaming, or gelling properties. Additionally, pasteurized liquid eggs are constrained to a storage period of 2–3 weeks at 4 °C. To overcome these drawbacks, new processing methods are gradually being adopted for liquid eggs, such as high pressure treatment, ultrasound and ultraviolet light, etc. These methods not only exhibit the capability to effectively eradicate foodborne pathogens and further extending the shelf life of liquid eggs, but also uphold the physicochemical integrity of liquid eggs. Remarkably, they even hold the potential to enhance functional attributes. In light of these advantages, they present themselves as compelling alternatives to traditional pasteurization. This comprehensive review critically assesses the ramifications of diverse processing approaches (including thermal and non-thermal) on microbial content and physicochemical properties of liquid eggs in the egg industry. Emphasis rests on elucidating the mechanisms underlying non-thermal processing techniques and delineating their current research landscape. The ultimate aim is to equip the egg industry and researchers with insights to judiciously select the most fitting liquid egg treatment modality. Liquid eggs Conventional sterilization Alternative sterilization Sterilization mechanism Physicochemical properties Yang, Yaqin verfasserin aut Li, Zhe verfasserin aut Jin, Haobo verfasserin aut Shu, Dewei verfasserin aut Jin, Yongguo verfasserin aut Jin, Guofeng verfasserin aut Sheng, Long verfasserin aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 155 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:155 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 Lebensmitteltechnologie VZ AR 155
allfieldsSound	10.1016/j.foodcont.2023.110106 doi (DE-627)ELV06482859X (ELSEVIER)S0956-7135(23)00506-6 DE-627 ger DE-627 rda eng 630 640 VZ 58.34 bkl Wang, Qi verfasserin aut Research advances on the effects of thermal and non-thermal processing techniques on the physicochemical properties and microbiological control of liquid eggs 2023 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Eggs are often hailed as “the ideal nutrient reservoir for human beings”, however, due to the problems of fragility, transportation, and storage of shell eggs, and the tendency to carry foodborne pathogens (Salmonella, Listeria monocytogenes, Escherichia coli), liquid eggs have gradually become a substitute for shell eggs. Pasteurization is a common international method of thermal processing method for liquid eggs. While pasteurization ensures the microbiological safety of liquid eggs, it may also negatively affect the organoleptic and functional properties of liquid eggs, such as reduced emulsification, foaming, or gelling properties. Additionally, pasteurized liquid eggs are constrained to a storage period of 2–3 weeks at 4 °C. To overcome these drawbacks, new processing methods are gradually being adopted for liquid eggs, such as high pressure treatment, ultrasound and ultraviolet light, etc. These methods not only exhibit the capability to effectively eradicate foodborne pathogens and further extending the shelf life of liquid eggs, but also uphold the physicochemical integrity of liquid eggs. Remarkably, they even hold the potential to enhance functional attributes. In light of these advantages, they present themselves as compelling alternatives to traditional pasteurization. This comprehensive review critically assesses the ramifications of diverse processing approaches (including thermal and non-thermal) on microbial content and physicochemical properties of liquid eggs in the egg industry. Emphasis rests on elucidating the mechanisms underlying non-thermal processing techniques and delineating their current research landscape. The ultimate aim is to equip the egg industry and researchers with insights to judiciously select the most fitting liquid egg treatment modality. Liquid eggs Conventional sterilization Alternative sterilization Sterilization mechanism Physicochemical properties Yang, Yaqin verfasserin aut Li, Zhe verfasserin aut Jin, Haobo verfasserin aut Shu, Dewei verfasserin aut Jin, Yongguo verfasserin aut Jin, Guofeng verfasserin aut Sheng, Long verfasserin aut Enthalten in Food control Amsterdam [u.a.] : Elsevier Science, 1990 155 Online-Ressource (DE-627)320604772 (DE-600)2020604-5 (DE-576)259271756 0956-7135 nnns volume:155 GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 Lebensmitteltechnologie VZ AR 155
language	English
source	Enthalten in Food control 155 volume:155
sourceStr	Enthalten in Food control 155 volume:155
format_phy_str_mv	Article
bklname	Lebensmitteltechnologie
institution	findex.gbv.de
topic_facet	Liquid eggs Conventional sterilization Alternative sterilization Sterilization mechanism Physicochemical properties
dewey-raw	630
isfreeaccess_bool	false
container_title	Food control
authorswithroles_txt_mv	Wang, Qi @@aut@@ Yang, Yaqin @@aut@@ Li, Zhe @@aut@@ Jin, Haobo @@aut@@ Shu, Dewei @@aut@@ Jin, Yongguo @@aut@@ Jin, Guofeng @@aut@@ Sheng, Long @@aut@@
publishDateDaySort_date	2023-01-01T00:00:00Z
hierarchy_top_id	320604772
dewey-sort	3630
id	ELV06482859X
language_de	englisch
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author	Wang, Qi
spellingShingle	Wang, Qi ddc 630 bkl 58.34 misc Liquid eggs misc Conventional sterilization misc Alternative sterilization misc Sterilization mechanism misc Physicochemical properties Research advances on the effects of thermal and non-thermal processing techniques on the physicochemical properties and microbiological control of liquid eggs
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topic_title	630 640 VZ 58.34 bkl Research advances on the effects of thermal and non-thermal processing techniques on the physicochemical properties and microbiological control of liquid eggs Liquid eggs Conventional sterilization Alternative sterilization Sterilization mechanism Physicochemical properties
topic	ddc 630 bkl 58.34 misc Liquid eggs misc Conventional sterilization misc Alternative sterilization misc Sterilization mechanism misc Physicochemical properties
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title	Research advances on the effects of thermal and non-thermal processing techniques on the physicochemical properties and microbiological control of liquid eggs
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title_full	Research advances on the effects of thermal and non-thermal processing techniques on the physicochemical properties and microbiological control of liquid eggs
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title_sort	research advances on the effects of thermal and non-thermal processing techniques on the physicochemical properties and microbiological control of liquid eggs
title_auth	Research advances on the effects of thermal and non-thermal processing techniques on the physicochemical properties and microbiological control of liquid eggs
abstract	Eggs are often hailed as “the ideal nutrient reservoir for human beings”, however, due to the problems of fragility, transportation, and storage of shell eggs, and the tendency to carry foodborne pathogens (Salmonella, Listeria monocytogenes, Escherichia coli), liquid eggs have gradually become a substitute for shell eggs. Pasteurization is a common international method of thermal processing method for liquid eggs. While pasteurization ensures the microbiological safety of liquid eggs, it may also negatively affect the organoleptic and functional properties of liquid eggs, such as reduced emulsification, foaming, or gelling properties. Additionally, pasteurized liquid eggs are constrained to a storage period of 2–3 weeks at 4 °C. To overcome these drawbacks, new processing methods are gradually being adopted for liquid eggs, such as high pressure treatment, ultrasound and ultraviolet light, etc. These methods not only exhibit the capability to effectively eradicate foodborne pathogens and further extending the shelf life of liquid eggs, but also uphold the physicochemical integrity of liquid eggs. Remarkably, they even hold the potential to enhance functional attributes. In light of these advantages, they present themselves as compelling alternatives to traditional pasteurization. This comprehensive review critically assesses the ramifications of diverse processing approaches (including thermal and non-thermal) on microbial content and physicochemical properties of liquid eggs in the egg industry. Emphasis rests on elucidating the mechanisms underlying non-thermal processing techniques and delineating their current research landscape. The ultimate aim is to equip the egg industry and researchers with insights to judiciously select the most fitting liquid egg treatment modality.
abstractGer	Eggs are often hailed as “the ideal nutrient reservoir for human beings”, however, due to the problems of fragility, transportation, and storage of shell eggs, and the tendency to carry foodborne pathogens (Salmonella, Listeria monocytogenes, Escherichia coli), liquid eggs have gradually become a substitute for shell eggs. Pasteurization is a common international method of thermal processing method for liquid eggs. While pasteurization ensures the microbiological safety of liquid eggs, it may also negatively affect the organoleptic and functional properties of liquid eggs, such as reduced emulsification, foaming, or gelling properties. Additionally, pasteurized liquid eggs are constrained to a storage period of 2–3 weeks at 4 °C. To overcome these drawbacks, new processing methods are gradually being adopted for liquid eggs, such as high pressure treatment, ultrasound and ultraviolet light, etc. These methods not only exhibit the capability to effectively eradicate foodborne pathogens and further extending the shelf life of liquid eggs, but also uphold the physicochemical integrity of liquid eggs. Remarkably, they even hold the potential to enhance functional attributes. In light of these advantages, they present themselves as compelling alternatives to traditional pasteurization. This comprehensive review critically assesses the ramifications of diverse processing approaches (including thermal and non-thermal) on microbial content and physicochemical properties of liquid eggs in the egg industry. Emphasis rests on elucidating the mechanisms underlying non-thermal processing techniques and delineating their current research landscape. The ultimate aim is to equip the egg industry and researchers with insights to judiciously select the most fitting liquid egg treatment modality.
abstract_unstemmed	Eggs are often hailed as “the ideal nutrient reservoir for human beings”, however, due to the problems of fragility, transportation, and storage of shell eggs, and the tendency to carry foodborne pathogens (Salmonella, Listeria monocytogenes, Escherichia coli), liquid eggs have gradually become a substitute for shell eggs. Pasteurization is a common international method of thermal processing method for liquid eggs. While pasteurization ensures the microbiological safety of liquid eggs, it may also negatively affect the organoleptic and functional properties of liquid eggs, such as reduced emulsification, foaming, or gelling properties. Additionally, pasteurized liquid eggs are constrained to a storage period of 2–3 weeks at 4 °C. To overcome these drawbacks, new processing methods are gradually being adopted for liquid eggs, such as high pressure treatment, ultrasound and ultraviolet light, etc. These methods not only exhibit the capability to effectively eradicate foodborne pathogens and further extending the shelf life of liquid eggs, but also uphold the physicochemical integrity of liquid eggs. Remarkably, they even hold the potential to enhance functional attributes. In light of these advantages, they present themselves as compelling alternatives to traditional pasteurization. This comprehensive review critically assesses the ramifications of diverse processing approaches (including thermal and non-thermal) on microbial content and physicochemical properties of liquid eggs in the egg industry. Emphasis rests on elucidating the mechanisms underlying non-thermal processing techniques and delineating their current research landscape. The ultimate aim is to equip the egg industry and researchers with insights to judiciously select the most fitting liquid egg treatment modality.
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title_short	Research advances on the effects of thermal and non-thermal processing techniques on the physicochemical properties and microbiological control of liquid eggs
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author2	Yang, Yaqin Li, Zhe Jin, Haobo Shu, Dewei Jin, Yongguo Jin, Guofeng Sheng, Long
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up_date	2024-07-06T20:53:51.720Z
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Research advances on the effects of thermal and non-thermal processing techniques on the physicochemical properties and microbiological control of liquid eggs

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