Skip to main content
SpringerLink
Log in

Egg-Based Product Development for High-Pressure Processes at Low and High Temperature

  • Chapter
  • First Online:
High Pressure Processing of Food

Part of the book series: Food Engineering Series ((FSES))

Abstract

This chapter reviews the current scientific knowledge and future outlook of high pressure processing of egg products. Overall product quality improvement through modification of ingredients, formulation, processing, and packaging has been highlighted. Factors influencing microbial safety of the egg products are highlighted. Consumer acceptance of pressure-treated precooked egg-based products is presented.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 259.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 329.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 329.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Ahn J, Balasubramaniam VM, Yousef AE (2005) Effect of pressure-assisted thermal processing on the inactivation of selected Clostridium and Bacillus surrogate spores [abstract]. Nonthermal Processing Workshop, September 15-16, Philadelphia, PA, USDA Eastern Regional Research Center, USDA ARS Eastern Regional Research Center, Wyndmoor, PA, Abstract no.# p 24

    Google Scholar 

  • Ahn J, Balasubramaniam VM, Yousef AE (2007) Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing. Int J Food Microbiol 113(3):321–329

    Article  CAS  Google Scholar 

  • Ahmed J, Ramaswamy HS, Alli I, Ngadi M (2003) Effect of high pressure on rheological characteristics of liquid egg. Lebensm Wiss Technol 36(5):517–524

    Article  CAS  Google Scholar 

  • American Egg Board (2012) Egg products buyer’s guide. American Egg Board, Park Ridge, IL, pp 25–34

    Google Scholar 

  • Anton M, Chapleau N, Beaumal V, Delépine S, de Lamballerie M (2001) Effect of high-pressure treatment on rheology of oil-in-water emulsions prepared with hen egg yolk. Innov Food Sci Emerg Technol 2:9–21

    Article  CAS  Google Scholar 

  • Balasubramanian S, Balasubramaniam VM (2003) Compression heating influence of pressure transmitting fluids on bacteria inactivation during high pressure processing. Food Res Int 36(7):661–668

    Article  Google Scholar 

  • Balasubramaniam VM, Ting EY, Stewart CM, Robbins JA (2004) Recommendation laboratory practices for conducting high-pressure microbial inactivation experiments. Innov Food Sci Emerg Technol 5:299–306

    Article  CAS  Google Scholar 

  • Balasubramaniam VM (2005) Personal communication, Aug 2005

    Google Scholar 

  • Barbosa-Cánovas GV, Juliano P (2008) Food sterilization by combining high pressure and thermal energy. In: Gutiérrez-López GF, Barbosa-Cánovas GV, Welti-Chanes JS, Parada-Arias E (eds) Food engineering: integrated approaches. Springer, New York, pp 9–46

    Chapter  Google Scholar 

  • Beltran E, Pla R, Yuste J, Mor-Mur M (2001) TBARS analyses in pressure and heat-processed yolk. In: Bilgili SF, Mulder RWAW (eds) IX European symposium on the quality of eggs and egg products. WPSA Turkish Brand, Izmir, Turkey, pp 429–432

    Google Scholar 

  • Bull MK, Olivier SA, van Diepenbeek RJ, Kormelink F, Chapman B (2009) Synergistic inactivation of spores of proteolytic Clostridium botulinum strains by high pressure and heat is strain and product dependent. Appl Environ Microbiol 75(2):434–445

    Article  CAS  Google Scholar 

  • Cooper KL, Call MK, Meyer RS, inventors (2004) Ultra-high pressure vegetable sterilization method and product. US Patent 0,191,382, 2004

    Google Scholar 

  • De Heij WBC, van den Berg RW, van Schepdael L, Hoogland H, Bijmolt H (2005) Sterilization—only better. New Food 8(2):56, 58–61

    Google Scholar 

  • De Heij WBC, van Schepdael LJMM, Moezelaar R, Hoogland H, Matser AM, van den Berg RW (2003) High-pressure sterilization: maximizing the benefits of adiabatic heating. Food Technol 57(3):37–42

    Google Scholar 

  • De Heij WBC (2012) Sterilization with pressure made possible. http://www.slideshare.net/deheij/pats-pressure-assisted-thermal-sterilization-hpp-sterilisation. Last visited 30 May 2013

  • Dunne CP (2005) U.S. Army Natick Soldier Center, Department of Defense, personal communication, Aug 5

    Google Scholar 

  • Farkas DF, Hoover DG (2000) High pressure processing. In: Kinetics of Microbial inactivation for alternative food processing technologies. J. Food Science Supplement, Chicago, IL, pp 47–64

    Google Scholar 

  • Franceschini B, Gola S, Rovere PP, Frustoli M (2005) Application of high hydrostatic pressure to increase the safety and the shelf-life of ready-to-eat (RTE) traditional meals. Ind Conserv 80(4):391–409

    Google Scholar 

  • Gola S, Foman C, Carpi G, Maggi A, Cassara A, Rovere P (1996) Inactivation of bacterial spores in phosphate buffer and in vegetable cream treated with high pressure. High Press Biosci Biotechnol 13:253–259

    Google Scholar 

  • Guamis B, Pla R, Trujillo AJ, Capellas M, Gervilla R, Saldo J, Yuste J (2005) High pressure processing of milk and dairy and egg products. In: Barbosa-Cánovas GV, Tapia MS, Cano MO (eds) Novel food processing technologies. CRC Press, New York, pp 343–360

    Google Scholar 

  • Hayashi R, Kawamura Y, Nakasa T, Okinaka O (1989) Application of high pressure to food processing: pressurization of egg white and yolk, and properties of gels formed. Agric Biol Chem 53:2935–2939

    Article  CAS  Google Scholar 

  • Hjelmqwist J (2005) Commercial high pressure equipment. In: Barbosa-Cánovas GV, Tapia MS, Cano MP (eds) Novel food processing technologies. CRC Press, New York, pp 361–374

    Google Scholar 

  • Juliano P, Clark S, Koutchma T, Ouattara M, Mathews JW, Dunne CP, Barbosa-Cánovas GV (2007) Consumer and trained panel evaluation of high pressure thermally treated scrambled egg patties. J Food Qual 30(1):57–80

    Article  Google Scholar 

  • Juliano P, Li B, Clark S, Mathews JW, Dunne CP, Barbosa-Cánovas GV (2006a) Descriptive analysis of precooked egg products after high-pressure processing combined with low and high temperatures. J Food Qual 29(5):505–530

    Article  CAS  Google Scholar 

  • Juliano P, Toldra M, Koutchma T, Balasubramaniam VM, Clark S, Mathews JW, Dunne CP, Sadler G, Barbosa-Cánovas GV (2006b) Texture and water retention improvement in high pressure thermally sterilized scrambled egg patties. J Food Sci 71(2):52–61

    Article  Google Scholar 

  • Juliano P, Bilbao-Sáinz C, Koutchma T, Balasubramaniam VM, Clark S, Stewart CM, Dunne CP, Barbosa-Cánovas GV (2012) Shelf-stable egg-based products processed by high pressure thermal sterilization. Food Eng Rev 4(1):55–67

    Article  Google Scholar 

  • Knipper AJ, Beam LS, inventors; Michael Foods Egg Products Company, assignee (2002) Enhanced precooked egg product and process for formulation of precooked egg products. US Patent 6,413,572

    Google Scholar 

  • Knoerzer K, Buckow R, Sanguansri P, Versteeg C (2010) Adiabatic compression heating coefficients for high-pressure processing of water, propylene-glycol and mixtures—a combined experimental and numerical approach. J Food Eng 96(2):229–238

    Article  CAS  Google Scholar 

  • Koutchma T, Guo B, Patazca E, Parisi B (2005) High pressure—high temperature inactivation of Clostridium sporogenes spores: from kinetics to process verification. J Food Process Eng 28(6):610–629

    Article  Google Scholar 

  • Krebbers B, Matser AM, Hoogerwerf SW, Moezelaar R, Tomassen MMM, van den Berg RW (2003) Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters. Innov Food Sci Emerg Technol 4(4):377–385

    Article  Google Scholar 

  • Leadley C (2005) High pressure sterilisation: a review. Campden Chorleywood Food Res Assoc 47:1–42

    Google Scholar 

  • Lee DU, Heinz V, Knorr D (1999) Evaluation of processing criteria for the high pressure treatment of liquid whole egg: rheological study. Lebensm Wiss Technol 32(5):299–304

    Article  CAS  Google Scholar 

  • Luechapattanaporn K, Wang Y, Wang J, Tang J, Hallberg LM, Dunne CP (2005) Sterilization of scrambled eggs in military polymeric trays by radio frequency energy. J Food Sci 70(4):288–294

    Article  Google Scholar 

  • Ma L, Chang FJ, Barbosa-Cánovas GV, Swanson BG (2001) Comparison study of pulsed electric fields, high hydrostatic pressure, and thermal processing on the electrophoretic patterns of liquid whole egg. In: Barbosa-Cánovas GV, Zhang H (eds) Pulsed electric fields in food processing: fundamental aspects and applications. Technomic Publishing Co., Lancaster, PA, pp 225–240

    Google Scholar 

  • Margosch D, Ehrmann MA, Gaenzle MG, Vogel RF (2004) Comparison of pressure and heat resistance of Clostridium botulinum and other endospores in mashed carrots. J Food Prot 67(11):2530–2537

    Google Scholar 

  • März A (2002) Method for inactivating microorganisms using high pressure processing. Patent EP 1 201 252 A1

    Google Scholar 

  • März A (2003) Method for inactivating microorganisms using high pressure processing. US Patent 6,635,223

    Google Scholar 

  • Meyer RS, Cooper KL, Knorr D, Lelieveld HLM (2000) High-pressure sterilization of foods. Food Technol 54(11):67–68, 70–72

    Google Scholar 

  • Monfort S, Ramos S, Meneses N (2012) Design and evaluation of a high hydrostatic pressure combined process for pasteurization of liquid whole egg. Innov Food Sci Emerg Technol 14:1–10

    Article  CAS  Google Scholar 

  • Montero P, Gómez-Guillén MC (2005) High pressure applications on myosystems. In: Cano MP, Barbosa-Cánovas GV, Tapia MS (eds) Novel food processing technologies. CRC Press, New York, pp 311–342

    Google Scholar 

  • NC Hiperbaric (2012) Personal communication (Carole Tonello), 12 Oct 2012

    Google Scholar 

  • Olivier SA, Bull MK, Stone G, van Diepenbeek RJ, Kormelink F, Jacops L, Chapman B (2011) Strong and consistently synergistic inactivation of spores of spoilage-associated Bacillus and Geobacillus spp. by high pressure and heat compared with inactivation by heat alone. Appl Environ Microbiol 77(7):2317–2324

    Article  CAS  Google Scholar 

  • Palou E, López-Malo A, Barbosa-Cánovas GV, Swanson BG (1999) High pressure treatment in food preservation. In: Rahman MS (ed) Handbook of food preservation. Marcel Dekker, New York, pp 533–576

    Google Scholar 

  • Patazca E, Koutchma T, Balasubramaniam VM (2007) Quasi-adiabatic temperature increase during high pressure processing of selected foods. J Food Eng 80(1):199–205

    Article  Google Scholar 

  • Ponce E, Pla R, Capellas M, Guamis B, Mor-Mur M (1998) Inactivation of Escherichia coli inoculated in liquid whole egg by high hydrostatic pressure. Food Microbiol 15:265–272

    Article  Google Scholar 

  • Rajan S, Ahn J, Balasubramaniam VM, Yousef AE (2006a) Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in mashed egg patty mince. J Food Prot 69(4):853–860

    CAS  Google Scholar 

  • Rajan S, Pandrangi S, Balasubramaniam VM, Yousef AE (2006b) Inactivation of Bacillus stearothermophilus spores in egg patties by pressure assisted thermal processing. LWT-Food Sci Technol 39(8):844–851

    Article  CAS  Google Scholar 

  • Raso J, Barbosa-Cánovas GV, Swanson BG (1998) Sporulation temperature affects initiation of germination and inactivation by high hydrostatic pressure of Bacillus cereus. J Appl Microbiol 85:17–24

    Article  CAS  Google Scholar 

  • Rovere P, Gola S, Maggi A, Scaramuzza N, Miglioli L (1998) Studies on bacterial spores by combined pressure-heat treatments: possibility to sterilize low-acid foods. In: Isaacs NS (ed) High pressure food science, bioscience and chemistry. The Royal Society of Chemistry, Cambridge, UK, pp 354–363

    Chapter  Google Scholar 

  • Ting E, Avure Technologies (2005). Future of egg product manufacturing using high pressure and heat. Personal communication, 5 Dec 2005

    Google Scholar 

  • Turner J (2003) Eggs-traordinary!. Food Prod Des. 13(8): November supplement

    Google Scholar 

  • Van der Plancken I, Van Loey A, Hendrickx ME (2007) Foaming properties of egg white proteins affected by heat or high pressure treatment. J Food Eng 78(4):1410–1426

    Article  Google Scholar 

  • Van Schepdael LJMM, de Heij WBC, Hoogland H (2002) Method for high pressure preservation. Patent PCT WO 02/45528 A1

    Google Scholar 

  • Wilson MJ, Baker R (2000) High temperature/ultra-high pressure sterilization of foods. US Patent 6,086,936

    Google Scholar 

  • Wilson, MJ, Baker, R (2003) High temperature/ultra-high pressure sterilization of low acid foods. Patent EU 1 295 537 A2

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. CSIRO Food and Nutrition, 671 Sneydes Road, Werribee, VIC, 3030, Australia

    Pablo Juliano

Authors
  1. Pablo Juliano
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Pablo Juliano .

Editor information

Editors and Affiliations

  1. Dept of Food Ag Biological Engineering, CFAES Dept Food Science & Technology, Columbus, Ohio, USA

    V.M. Balasubramaniam

  2. Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA

    Gustavo V. Barbosa-Cánovas

  3. Formerly Unilever R&D, Bilthoven, Utrecht, The Netherlands

    Huub L.M. Lelieveld

Rights and permissions

Reprints and permissions

Copyright information

© 2016 Springer Science+Business Media New York

About this chapter

Cite this chapter

Juliano, P. (2016). Egg-Based Product Development for High-Pressure Processes at Low and High Temperature. In: Balasubramaniam, V., Barbosa-Cánovas, G., Lelieveld, H. (eds) High Pressure Processing of Food. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-3234-4_28

Download citation

Publish with us

Policies and ethics

Search

Navigation