The aim of this study was to compare some physico-chemical properties of non packed eggs (control) with eggs packed in high barrier plastic pouches with two different atmospheres (air, 100% CO2) during 28 days of storage at 25°C. Fresh eggs and egg samples were analysed for weight loss, albumen pH and dissolved CO2, Haugh unit (HU), texture of the coagulated albumen and albumen foam stability. 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. This phenomenon was responsible for the better maintenance of the HU value of CO2 samples. The foam stability was improved from CO2-MAP, while thermal coagulation of the albumen of these samples promotes the formation of a very alveolar and soft coagulum. The present research evidenced the beneficial effect of high CO2 MAP on egg freshness maintenance; in addition the exposition of shell egg to CO2 improved some technological performances of the albumen, showing also high potentiality in order to modulate the hardness of coagulated albumen.
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