Introduction: Modified atmosphere packaging (MAP) is a widely used food storage technique that receives consumer perception as a natural and additive-free technique. The aim of this study was to compare some physico-chemical and technological properties of albumen of not-packed eggs (control) with that of eggs packed in high barrier plastic pouches, in air and in atmospheres with high CO2 levels. Methodology: Fresh eggs and egg samples during 28 days at 25 °C of storage were analysed for weight loss, albumen pH and dissolved CO2, Haugh unit (HU), texture of the coagulated albumen, albumen foam stability and meringues crispness. Results and Discussion: MAP was effective in the reduction of water loss. While the albumen of the control sample showed a constant increase of pH, attributed to the loss of CO2 through the shell pores, CO2-packed eggs showed a rapid reduction of this parameter, reaching values of about 7 after 8 height days of storage for 100% CO2-packed eggs. This phenomenon was responsible for the better maintenance of the HU value of samples packed in CO2 compared with the control. The foam stability and texture of meringues were improved from CO2-MAP, while thermal coagulation of the albumen of these samples promotes the formation of a very alveolar and soft coagulum. Conclusions: The present research evidenced the beneficial effect of high CO2 MAP on egg freshness maintenance. In addition our findings showed that the exposition of shell egg to CO2, improved some technological performances of the albumen (e.g. meringue crispness), showing also high potentiality in order to modulate the hardness of coagulated albumen. In the optic of fresh shell eggs commercialization, CO2 MAP eggs could represent a tailored innovative food product, with specific characteristics bound to its destination (e.g. fresh shell eggs special for meringue) that could give an added value to the product.
CO2 MAP for the improvement of shell egg quality / P.Rocculi; E. Cocci; S. Romani; M.Dalla Rosa. - ELETTRONICO. - (2010), pp. P1020-P1020. (Intervento presentato al convegno IUFOST 2010 - !5th World Congress of Food Science and Technology The International Union of Food Science and Technology (IUFoST) is the global scientific organization for food science and technology supporting programmes and projects to increase the safety and security of the of the world’s food supply. IUFoST is a not-for-profit country member organization, each country represented by its national food science organization. tenutosi a Cape Town - South Africa nel 22-26 August 2010).
CO2 MAP for the improvement of shell egg quality
ROCCULI, PIETRO;COCCI, EMILIANO;ROMANI, SANTINA;DALLA ROSA, MARCO
2010
Abstract
Introduction: Modified atmosphere packaging (MAP) is a widely used food storage technique that receives consumer perception as a natural and additive-free technique. The aim of this study was to compare some physico-chemical and technological properties of albumen of not-packed eggs (control) with that of eggs packed in high barrier plastic pouches, in air and in atmospheres with high CO2 levels. Methodology: Fresh eggs and egg samples during 28 days at 25 °C of storage were analysed for weight loss, albumen pH and dissolved CO2, Haugh unit (HU), texture of the coagulated albumen, albumen foam stability and meringues crispness. Results and Discussion: MAP was effective in the reduction of water loss. While the albumen of the control sample showed a constant increase of pH, attributed to the loss of CO2 through the shell pores, CO2-packed eggs showed a rapid reduction of this parameter, reaching values of about 7 after 8 height days of storage for 100% CO2-packed eggs. This phenomenon was responsible for the better maintenance of the HU value of samples packed in CO2 compared with the control. The foam stability and texture of meringues were improved from CO2-MAP, while thermal coagulation of the albumen of these samples promotes the formation of a very alveolar and soft coagulum. Conclusions: The present research evidenced the beneficial effect of high CO2 MAP on egg freshness maintenance. In addition our findings showed that the exposition of shell egg to CO2, improved some technological performances of the albumen (e.g. meringue crispness), showing also high potentiality in order to modulate the hardness of coagulated albumen. In the optic of fresh shell eggs commercialization, CO2 MAP eggs could represent a tailored innovative food product, with specific characteristics bound to its destination (e.g. fresh shell eggs special for meringue) that could give an added value to the product.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
