Majd Elayan, Csaba Németh, Munkhnasan Enkhbold, László Friedrich, Adrienn Tóth

The effect of storage on protein fortified liquid whole egg rheological properties

Introduction

The effect of storage on protein fortified liquid whole egg rheological properties. Discover the effect of egg white protein fortification and cold storage on liquid whole egg rheological properties. We analyze viscosity changes over 21 days at varying protein concentrations.

Abstract

Liquid egg products are globally recognized and increasingly used in large-scale industries due to their microbiological stability and ease of handling. A 100 g of liquid whole egg contains 76.15 g of water, 9.5 g of fat, and 12.56 g of protein. Egg proteins are high quality proteins, characterized by an amino acid score of 100 and the highest net protein utilization rate among dietary proteins. Many studies have examined the characteristics and health benefits of egg white proteins, revealing that their consumption can promote muscle mass and strength, reduce visceral fat, and lower blood cholesterol levels. Given these health advantages, this study aimed to enhance the nutritional value of liquid whole egg by fortifying it with powdered egg white protein. The impact of this addition was assessed through the evaluation of the rheological properties of liquid whole egg. Powdered egg white protein was added in varying concentrations (3%, 5%, and 10%) to 200 g of raw, homogenized liquid whole egg. The mixtures were then subjected to heat treatment at 65 °C for 15 minutes in a water bath and subsequently stored at 4 °C for 21 days. Rheological measurements, specifically viscosity, were performed on days 1, 7, 14, and 21 using an MCR 92 rheometer at 15 °C. The results demonstrated that viscosity was influenced by both the concentration of egg white protein and the duration of storage, exhibiting notable changes throughout the experimental period.

Review

This study addresses a pertinent topic in food science, focusing on enhancing the nutritional profile and understanding the stability of liquid whole egg products. Given the increasing industrial utilization of liquid eggs and the well-documented health benefits of high-quality egg proteins, the objective to fortify liquid whole egg with powdered egg white protein is highly relevant. The authors clearly outline their aim to assess the impact of this fortification on critical rheological properties, specifically viscosity, under controlled storage conditions. The experimental design, involving varying protein concentrations and a standard heat treatment followed by refrigerated storage, provides a solid framework for investigating the complex interplay between protein addition, processing, and shelf-life stability. The methodology described details the addition of powdered egg white protein at 3%, 5%, and 10% to homogenized liquid whole egg, followed by a heat treatment at 65 °C for 15 minutes and subsequent storage at 4 °C for 21 days. Rheological measurements of viscosity were systematically conducted on days 1, 7, 14, and 21 using an MCR 92 rheometer at 15 °C. The abstract succinctly states the primary finding: viscosity was significantly influenced by both the concentration of added egg white protein and the duration of storage, demonstrating "notable changes" throughout the experimental period. While the abstract does not elaborate on the specific nature or direction of these changes (e.g., whether viscosity increased or decreased, or specific trends), it successfully establishes a clear relationship between the independent variables and the measured rheological response. The implications of these preliminary findings are significant for the development of protein-fortified egg products, impacting aspects such as processing efficiency, product texture, and consumer acceptance. Understanding how protein concentration and storage time influence rheological behavior is crucial for optimizing formulations and predicting product performance over shelf life. To further strengthen the full manuscript, it would be beneficial to delve deeper into the mechanisms underlying the observed viscosity changes, perhaps through discussions on protein-protein interactions, denaturation, or aggregation. Additionally, providing quantitative details on the extent and trend of viscosity alteration (e.g., whether viscosity increased or decreased with higher fortification or longer storage) and potentially exploring other rheological parameters beyond just viscosity would greatly enhance the study's contribution to the field of food rheology and protein science. The study provides valuable initial insights into an important area of food product development.

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