The impact of alternative processing technologies on the quality of eggs and egg products.
The impact of alternative processing technologies on the quality of eggs and egg products.
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替代加工技术对鸡蛋和蛋制品质量的影响。
DOI：
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发表时间：
2009
期刊：
影响因子：
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通讯作者：
M. Rossi
中科院分区：
文献类型：
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作者：
M. Rossi
本文综述了文献中提出的后期处理方法，以改善带壳蛋的消毒和蛋制品的巴氏杀菌。在第一部分中，介绍和讨论了欧洲食品安全局最近通过的关于清洗和冷却鸡蛋的意见，作为降低消费者风险的可能方法。在第二部分中，介绍了鸡蛋的壳内处理，如低温冷却，微波处理和γ辐照的效果，以及各种加工技术对蛋制品的影响。特别是，伽马辐射和高压处理被认为是液态蛋巴氏灭菌的工具，同时考虑到这些技术对最终蛋产品的成分，功能，过敏性和理化特性的影响。
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.