Effect of citric acid addition on functional properties of pasteurized liquid whole eggs

Abstract

The aim of this study was to examine the influence of different concentrations of citric acid (0, 300, 400 and 500 mg/L) on the physical and functional properties of pasteurized liquid whole eggs (LWE) over 4 weeks of storage. The properties tested include pH, conductivity, colour, particle size, rheological, and textural properties, as well as protein solubility, foaming and emulsification. The 4 weeks of storage had a statistically significant (P < 0.05) effect on every tested parameter, while the addition of citric acid had a statistically significant (P < 0.05) effect on pH, conductivity, L* and b* values, protein solubility, emulsion activity index, emulsion capacity, emulsion stability, and an increase in foaming and texture parameters, but not on rheological parameters. Citric acid addition and a storage period of 4 weeks resulted in a change of pH and an increase in protein solubility. It also led to a lower foaming capacity and a larger drainage of the system, which causes a lower power (work load) requirement to break formed gels. Apparent viscosity did not change significantly in the samples with citric acid.

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Correspondence to Nives Marušić Radovčić.

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Marušić Radovčić, N., Karlović, S., Medić, H. et al. Effect of citric acid addition on functional properties of pasteurized liquid whole eggs. J Food Sci Technol (2020). https://doi.org/10.1007/s13197-020-04613-0

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Keywords

  • Liquid whole eggs
  • Physical properties
  • Functional properties
  • Citric acid
  • Storage