Hyperbaric storage of egg white at room temperature: Effects on hygienic properties, protein structure and technological functionality

Fresh hen (Gallus gallus domesticus) egg white was submitted to hyperbaric storage at 200 MPa room temperature for up 28 days. Control samples were stored 4 °C and 0.1 MPa. Storage conditions compared antimicrobial capacity towards inoculated (circa log CFU g−1) Staphylococcus aureus Salmonella enterica, changes in physical, structural functional properties. S. enterica completely inactivated within 3 h of storage. Prolonged promoted slight yellowing, probably due non-enzymatic browning or riboflavin-protein decomplexation, induced minor protein structure. Partial conversion ovalbumin into S-ovalbumin led slightly decreased gelling capacity. Pressurized proteins also resulted compressed electrically stabilized, becoming more prone solvent interactions. Based on these effects, viscosity increased almost 4-fold foaming by circa 35%. Our work demonstrated the first time that guarantees safety hygiene without detriment its technological functionality. Hyperbaric could represent an interesting alternative refrigeration capability preserve food hygienic Concomitantly, it be used pasteurize even enhance functionality protein-rich ingredients. These goals achieved with negligible energetic consumption if working units made viable industrial application.