naa a22 4500 510726372 CHVBK 20180411082937.0 cr unu---uuuuu 180411e20130801xx s 000 0 eng 10.1007/s11947-012-0918-2 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0918-2 Liquid Whole Egg Ultrapasteurization by Combination of PEF, Heat, and Additives [Elektronische Daten] [S. Monfort, N. Sagarzazu, S. Condón, J. Raso, I. Álvarez] This paper evaluates the possibilities of combined processes based on the successive application of pulsed electric fields (PEF) and heat, in the presence of additives (EDTA and triethyl citrate (TC)), as an alternative to liquid whole egg (LWE) industrial ultrapasteurization. Firstly, the lethality of the combined processes on two heat-resistant microorganisms (Salmonella Senftenberg 775W and Listeria monocytogenes) was evaluated. Secondly, the impact of these processes on LWE physicochemical and functional properties was determined. In the best-case scenario, the application of PEF (25kV/cm; 200kJ/kg) followed by heat (60°C/3.5min) to LWE added with 10mM EDTA or 1% TC inactivated around 5-Log10 cycles of Salmonella Senftenberg 775W and L. monocytogenes, while industrial ultrapasteurization (70-71°C/1.5min) provided 3.5-5.0-Log10 reductions of both microorganisms. LWE treated by the combined processes was less viscous, showed better foaming and emulsifying properties, and formed more mouthfeel gels than the ultrapasteurized product. On the other hand, LWE treated by the combined process in the presence of TC increased by 90% the foaming stability, and the treated in the presence of EDTA improved by 10% the emulsifying capacity of non-treated LWE, whereas thermal ultrapasteurization dramatically reduced both properties. Therefore, the application of PEF (25kV/cm; 200kJ/kg) followed by heat (60°C/3.5min) in the presence of 1% TC or 10mM EDTA could be promising alternatives to the industrial ultrapasteurization since similar or even higher safety level with a lower impact on LWE quality was obtained. Springer Science+Business Media, LLC, 2012 Pulsed electric fields nationallicence Heat nationallicence Additives nationallicence Liquid whole egg nationallicence L. monocytogenes nationallicence Salmonella Senftenberg 775 W nationallicence Monfort S. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50.013, Zaragoza, Spain aut Sagarzazu N. Centro Nacional de Tecnología y Seguridad Alimentaria, 31570, San Adrián, Navarra, Spain aut Condón S. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50.013, Zaragoza, Spain aut Raso J. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50.013, Zaragoza, Spain aut Álvarez I. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50.013, Zaragoza, Spain aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 2070-2080 1935-5130 6:8<2070 2013 6 11947 https://doi.org/10.1007/s11947-012-0918-2 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0918-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Monfort S. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50.013, Zaragoza, Spain aut NATIONALLICENCE 700 1- Sagarzazu N. Centro Nacional de Tecnología y Seguridad Alimentaria, 31570, San Adrián, Navarra, Spain aut NATIONALLICENCE 700 1- Condón S. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50.013, Zaragoza, Spain aut NATIONALLICENCE 700 1- Raso J. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50.013, Zaragoza, Spain aut NATIONALLICENCE 700 1- Álvarez I. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, Miguel Servet 177, 50.013, Zaragoza, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 2070-2080 1935-5130 6:8<2070 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer