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Production of sliced egg using high hydrostatic pressures at temperatures below 0 °C.

Elaboración de flanes de huevo mediante alta presión hidrostática a temperaturas inferiores a 0 °C.

Author(s) : PONCE E., SENDRA E., BELTRÁN E., et al.

Type of article: Article

Summary

The use of high pressure processing (450 MPa for 60 or 30 + 30 min at -15 and 50 °C) to manufacture a caramel cream-type dessert (20 or 40% liquid whole egg) is evaluated and compared with conventional heating (85 °C for 30 min). Under pressure, at -15 °C, mixes with 20% egg did not form a gel, but samples with 40% egg formed stable gels. No gelation was achieved at 50 °C, although the viscosity increased strongly. Heat caramel creams maintained the original pale colour of the raw mix, whereas pressure-treated ones had an attractive orange colour. Flavour was much better in pressure-treated caramel creams; heat generated the typical cooked flavour. Addition of k-carrageenan (0.25%) and locust bean gum (0.08%) did not improve texture despite the increase in water holding capacity, which was higher in heat caramel creams. Confocal scanning light microscopy observations showed considerable structural differences between gels.

Details

  • Original title: Elaboración de flanes de huevo mediante alta presión hidrostática a temperaturas inferiores a 0 °C.
  • Record ID : 2003-0304
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 39 - n. 335
  • Publication date: 2002
  • Document available for consultation in the library of the IIR headquarters only.

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