The impact of alternative processing technologies on the quality of eggs and egg products
نویسنده
چکیده
The paper is a review of the late treatments proposed in the literature to improve shell egg sanitisation and egg product pasteurisation. In a first part, the recent opinions adopted by the European Food Safety Authority on the washing and cooling of table eggs, as possible methods to reduce the risk for consumers, are presented and discussed. In the second part, the effects of in-shell treatments of eggs, such as the cryogenic cooling, the microwave treatment, and the gamma irradiation are presented, as well as the effects on egg products of various processing technologies. In particular, gamma radiation and high-pressure processing are considered as tools for liquid egg pasteurisation, also taking into account the influence of such technologies on the composition, functionality, allergenicity, and physicochemical characteristics of the final egg products.
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