title: High pressure homogenization vs heat treatment: safety and functional properties of liquid whole egg.
abstract: This research investigated the potential of multi-pass homogenization treatment for the inactivation of Salmonella enterica serovar Enteritidis inoculated at different levels in liquid whole egg (LWE) comparing the efficacy of this treatment with a traditional thermal one performed at 65 °C. Moreover, the effects of high pressure treatment (HPH) on structural and functional properties such as viscosity, microstructure and foaming abilities of LWE were investigated. The data obtained suggested that the multi-pass high pressure treatment at 100 MPa of S. enterica serovar Enteritidis inoculated in LWE at 7 and 4 log CFU/ml resulted in a first order inactivation kinetic, while the thermal inactivation curves of S. enterica serovar Enteritidis inoculated at 8 and 4 log CFU/ml presented a non-linear behaviour, with a marked tail after 3 min of treatment at 65 °C. Additionally, HPH treatment caused an increase in foaming capacity of LWE, with respect to the untreated samples, passing from values of 26% of the control to 50% of pressure treated samples.
authors.affiliation: Department of Agricultural and Food Sciences, University of Bologna, Viale Fanin 50, Bo 40127, Italy. francesca.patrignani@unibo.it
authors.forename: Francesca
authors.initials: F
authors.lastname: Patrignani
authors.forename: Lucia
authors.initials: L
authors.lastname: Vannini
authors.forename: Sylvain L
authors.initials: SL
authors.lastname: Sado Kamdem
authors.forename: Isabel
authors.initials: I
authors.lastname: Hernando
authors.forename: Raquel
authors.initials: R
authors.lastname: Marco-Molés
authors.forename: M Elisabetta
authors.initials: ME
authors.lastname: Guerzoni
authors.forename: Rosalba
authors.initials: R
authors.lastname: Lanciotti
mesh_terms: D003257:Consumer Product Safety; D004531:Eggs / Q000032:analysis* / Q000382:microbiology*; D005511:Food Handling / Q000379:methods*; D059022:Food Safety; D006358:Hot Temperature; D011312:Pressure; D012477:Salmonella enteritidis / Q000254:growth & development*; D014783:Viscosity