Research Progress on Effects of Ultra High Pressure Sterilization on Microorganism and Physicochemical Properties of Liquid Whole Eggs

Gensheng ZHANG; Weibao SUN; Xiaoxia YUE; Yunxiong LV

doi:10.13386/j.issn1002-0306.2020070097

Volume 42 Issue 10

May 2021

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Science and Technology of Food Industry > 2021 > 42(10): 410-415. > DOI: 10.13386/j.issn1002-0306.2020070097

ZHANG Gensheng, SUN Weibao, YUE Xiaoxia, et al. Research Progress on Effects of Ultra High Pressure Sterilization on Microorganism and Physicochemical Properties of Liquid Whole Eggs[J]. Science and Technology of Food Industry, 2021, 42(10): 410−415. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070097.

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Research Progress on Effects of Ultra High Pressure Sterilization on Microorganism and Physicochemical Properties of Liquid Whole Eggs

Food Engineering College, Harbin University of Commerce, Harbin 150028, China

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Received Date: July 08, 2020
Available Online: March 14, 2021

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Abstract

Abstract

Liquid whole eggs are convenient to produce and process but are susceptible to microorganism invasion which eventually lead to spoilage of product. Common thermal processing technology have negative impact on physical and chemical qualities of liquid whole eggs. While ultra-high pressure pasteurization belongs to non-thermal processing technology and almost have no influence on color, flavor and nutrition of liquid whole eggs. This study summarized the current situation of ultra-high pressure technology on pasteurization of microorganisms in liquid whole eggs and the impact on the physical and chemical properties of liquid whole eggs, analyzed the current problems and proposed suggestions for further study, in order to provide ideas and theoretical basis for ultra high pressure sterilization of liquid whole eggs.
- liquid eggs,
- ultra high pressure sterilization,
- microorganism,
- physical and chemical properties,
- research progress

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Research Progress on Effects of Ultra High Pressure Sterilization on Microorganism and Physicochemical Properties of Liquid Whole Eggs