Abstract:

The effects of high hydrostatic pressure processing (HHP) at different pressures for different time periods on
inactivation of microorganisms including total aerobic bacteria (TAB) and coliform microflora, color, emulsifying properties
(emulsifying activity and emulsion stability index), and foaming properties (foamability and foam stability) of liquid whole
eggs (LWE) were studied. The results showed that the microbiological quality of LWE was up to the national standard after
the processing at 200 MPa for 10 min. As compared with control samples, the emulsifying activity and emulsion stability of
LWE were significantly enhanced after the processing at 400 MPa for 10 min, the foaming capacity was increased by HHP
at 300 MPa for 20 min or 400 MPa for 10 min. The color of HHP-treated LWE was brighter at 400 MPa for 10–15 min
or 500 MPa for 5-15 min. Therefore, proper HHP treatment could achieve the purpose of sterilizing LWE and meanwhile
improving its quality.

Key words: high hydrostatic pressure (HHP), fresh, liquid egg, microorganism, quality