In this study, the effects of high hydrostatic pressure treatment on quality characteristics and protein structure vacuum-packed fresh pork wild boar meats were investigated. Based results, an optimal value was determined that would not cause sensory properties treated flesh to differ from untreated but effectively contribute extension shelf life. The conclusion made performed at 200 MPa did lead denaturation meat proteins had no significant effect pH or color parameters. However, life could...

Hemp drink-based vegan ice creams were manufactured with different plant proteins (hemp, rice, almond, walnut) and texture modifiers (guar gum, microbial transglutaminase). Ice analysed for pH, dry matter content, colour, melting properties, rheological penetration test, thermophysical properties Differential Scanning Calorimetry (DSC) sensory properties. Results of this study show that the applied are dominating colour final independent other ingredients. Based on prepared cream samples can...

In our tests, we artificially infected liquid whole egg samples with Salmonella enteritidis, Listeria monocytogenes, and Staphylococcus aureus bacteria, then treated the in “Food Lab900” high hydrostatic pressure (HHP) instrument for 3–17 min at 200–400 MPa. Subsequently, change of viable cell count specific bacteria has been tested. addition to various non-infected were also each test count, colour viscosity upon effect treatment. summary, it can be concluded that investigations, S....

Effect of cryogenic freezing on the rheological and calorimetric properties pasteurized liquid egg yolk | Karina Ilona Hidas, Csaba Németh, Lien Le Phuong Nguyen, Anna Visy, Adrienn Tóth, Annamária Barkó, László Friedrich, Attila Nagy, Ildikó Csilla Nyulas-Zeke Agricultural Journals

Egg yolk undergoes an irreversible gelation process at temperatures below −6 °C, which greatly impairs its application and increases apparent viscosity. This work was aimed to investigate the effect of salt pH in preventing frozen-thawed egg yolk. Before freezing, 5% added into pasteurized liquid yolk, then adjusted different levels (5.7, 6.0 6.3) with citric acid. After that, stored −18 °C for four weeks. Rheological thermal properties fresh were measured. In addition, colour, turbidity...

High hydrostatic pressure (HHP) treatment of egg proteins partially limits their sensitivity to pressure. According the literature, at 450 MPa level, denaturation some sets in extent that sensory and functional characteristics are impacted. This study involved treating liquid (egg white, yolk, melange) less than above-mentioned value, after which microbiological effect was examined. For study, pouches were filled with 100ml raw per pouch. Then samples treated 200, 250, 300 350 MPa. In each...

In the experiments pork loin and beef sirloin were treated by pressures of 100 to 600 MPa steps for 5 min. Colour changes samples proteins investigated. The latter examined with isoelectric focusing SDS polyacrylamide gel electrophoresis. We found that myoglobin behaved completely differently in case two different species. Myoglobin has mostly lost its native state at 300 pressure pork, but could remain even up 500 MPa. treatment or higher values caused almost complete aggregation...

The aim of the present study was to examine infuence hydrolyzed, nanofltered concentrate ultrafltered permeate (HNF concentrate) acid whey on quality characteristics milk-based ice cream. Thermophysical properties were determined by differential scanning calorimeter, consistency measured oscillatory rheometer, and sensorial evaluated scoring method. It concluded that did not increase melting product, reduced freezing point. Cryoscopic temperature, onset point, glass transition temperature...

Palm fat is one of the most commonly used fats in food industry. The main role palm to develop desired texture products. Fat blends were developed find appropriate mixture fitting technological needs. In our work mid fraction (PMF) was mixed with anhydrous milk (AMF), goose (G), and lard (L) a 1:1 ratio. Anhydrous represents consisting wide range fatty acids. Goose soft, easily melting fat, characterized as animal temperature interval. measurements aimed establish miscibility effect on...

The aim of the study was to select most suitable freezing and thawing method for preserving quality pasta flata type Parenica cheese comparing different methods: slow, shock (circulated air) cryogenic at room temperature in a refrigerator, respectively. To observe effects these methods on some properties weight, pH, dry-matter content were measured, stringiness examined, compression test performed texture analysis. Thermophysical determined by DSC: unfreezable water content, onset point...

Abstract The objective of this work was to compare the physical and thermal characteristics two coconut oils their blends which were observed by results differential scanning calorimetry (DSC) pulsed nuclear magnetic resonance (pNMR). Fat composed different ratios (fully hydrogenated oil / non-hydrogenated oil: 25/75, 50/50 75/25) prepared examined for solid fat content. content samples determined as a function temperature pNMR. DSC technique determines index measuring heat fusion...

In food preservation technologies there are pursuits to apply minimal processing which don’t influence product quality attributes like protein structure. High hydrostatic pressure (HHP) is one of the technologies. The effect high was studied at 400 MPa 600 s on proteins liquid egg products (egg yolk, LEY and whole egg, LWE). Thermo-physical, calorimetrical properties were examined Micro DSC III (differential scanning calorimeter). Our result show that egg’s not desaturated by HHP, but 40%...

In the last few decades, convenience has become one of most important factors for consumers. Therefore, food products that take a short time to prepare are gaining in popularity. The aim this study was develop gluten-free egg-pie product which is quick-frozen pre-baked form and remains usable long time. Besides, it satisfies various consumer needs while remaining sustainable by not having great impact on environment. A dough containing rice, millet, buckwheat flour developed. fillings also...

The aim of this study was to investigate the utilization buttermilk, a by-product butter production, in ice cream. Butterfly pea flower, which provides natural coloring and antioxidant properties, added buttermilk for investigating its improving effect on techno-functional sensory attributes Ice cream mixes were prepared with varying concentrations (0%, 20%, 40%, 60%, 80%, 100%) as first factor research. In addition, fermentation also investigated second experiment. ingredients included...

Abstract The aim of this work was to evaluate the effect packaging perforation on quality carrot slices during cold storage at 5 °C. Polyethylene bags with different number perforations (3, 4, and 6) were used in experiment. Headspace oxygen concentration, respiration, weight loss, surface color, firmness, pH, soluble solid content examined throughout storage. It observed, that all investigated effective maintaining compared control. There no symptom decay until 12 days. In addition,...

Abstract Eggs are commonly used in the food industry because of their excellent nutrient value and also for coagulating, foaming, emulsifying, colouring flavouring properties. Manufacturers substitute shell eggs with processed egg products, such as liquid whole egg, yolk or albumin. They have a shelf life few weeks, but freezing can increase it to 1 year. However, causes gelation case yolk. This process is highly dependent on conditions thawing. In our study, raw was frozen stored 14 days at...

Abstract Minimal processing technologies, like High Hydrostatic Pressure (HHP), heat treatments at low temperatures have an increasing role in food industry. Eggs are considered as functional foods, but for high retention of biological active compounds adequate minimal technologies needed during preservation procedure. In our study, liquid egg yolk (LEY) was examined to meet consumer's expectations. Combinations pasteurization (57–63 °C, 5–7 min) and HHP (350–400 MPa, 5 were used provide...

Abstract There are numerous new technologies whose implementation in food industry is hampered by the fact that people hesitate to invest expensive systems which they cannot be sure will work or at least questionable terms of a given product. Until recently, preservation HHP, high hydrostatic pressure, was such technology, and still today some branches industry. Investigations were conducted answer question whether literature, laboratory, industrial (or pilot plant) measurements results...

Samples prepared from liquid egg yolk (LEY), white (LEW) and whole (LWE) were processed by high hydrostatic pressure (HHP) using different holding times (60, 180, 300, 420 600 s). The aim of our experiment was to examine how influences technofunctional attributes products. color samples changed after 60 s HHP treatment, but visible changes evaluated just 180­ 300 s. pH stable, there no significant caused (one-way ANOVA, a=0,05). apparent viscosity measured a rotational viscometer as function...

Abstract Freezing can enhance the storage time of liquid egg products, but yolk undergoes an irreversible textural and structural change when it is cooled to –6 °C. In this study, effects different salt concentrations on physical properties frozen-thawed were investigated. The pasteurised (LEY) was treated with 4, 5, 6% NaCl before freezing stored at –18 °C for 4 weeks. colour, pH, rheological characteristics (firmness, consistency, cohesiveness, index viscosity) samples evaluated after...

Butter and anhydrous milk fat are considered valuable raw materials, therefore it is important to detect the presence of foreign fats declare their purity. In this study, authors compared physical properties pure its contaminated forms which were binary blends made with lard palm fat. Tests pulsed NMR DSC carried out ignoring any solvents or chemicals observe melting crystallization processes. Based on results, small amounts (5-10 V/V %) can modify fat’s behavior in perceptible extent....