Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/2808
Título: Storage stability of an egg yolk cream formulation: texture and microbiological assessment
Autor: Fundo, Joana F.
Quintas, Mafalda A. C.
Brandão, Teresa R. S.
Silva, Cristina L.M.
Palavras-chave: Egg yolk cream
Pasteurized eggs
Storage stability
Texture
Microbiological quality
Data: 2008
Editora: Wiley Blackwell
Citação: "Journal of the Science of Food and Agriculture". ISSN 0022-5142. 88: 6 (2008) 1068-1073
Resumo: BACKGROUND: Egg yolk cream is confectioned with egg yolk, sugar and water. Pasteurized liquid eggs may be used in order to increase product safety, although these samples may differ from the classic ones produced with raw eggs. The objective was to evaluate and compare the stability (physicochemical characteristics, such as texture assessment, pH and water activity, and microbiological assessment) of a classic formulation and an alternative one produced with pasteurized eggs, during storage at 6, 26, 30 and 37◦C. RESULTS: From a microbiological point of view (mesophile and psychrotrophic activity), no differences were observed in either formulations.At 6 and 26 ◦C, rheological behaviour of both formulations remained approximately constant. At 30 and 37 ◦C, differences were only detected after 20 days of storage. Texture was better retained in samples prepared with pasteurized eggs, while the classic samples showed an increase in complex viscosity. CONCLUSION: Cream storage did not require refrigeration. In terms of texture and microbial load, results obtained at 6 and 26 ◦C were identical. The formulations only differed in texture when stored at 30 and 37 ◦C and for long periods. These conclusions may allow reduction of costs related to refrigerated distribution/storage of either classic or alternative formulations.
URI: http://hdl.handle.net/10400.14/2808
Versão do Editor: The definitive version is available at http://onlinelibrary.wiley.com/doi/10.1002/jsfa.3189/abstract
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

Ficheiros deste registo:
Ficheiro Descrição TamanhoFormato 
Storage stability of an egg yolk cream.pdf221,96 kBAdobe PDFVer/Abrir


FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Degois 

Todos os registos no repositório estão protegidos por leis de copyright, com todos os direitos reservados.