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Storage stability of an egg yolk cream formulation: texture and microbiological assessment

2008Journal article Open access
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dc.contributor.authorFundo, Joana F.
dc.contributor.authorQuintas, Mafalda A. C.
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorSilva, Cristina L.M.
dc.date.accessioned2010-10-11T16:21:07Z
dc.date.available2010-10-11T16:21:07Z
dc.date.issued2008
dc.description.abstractBACKGROUND: 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.por
dc.identifier.eid42049107984
dc.identifier.urihttp://hdl.handle.net/10400.14/2808
dc.identifier.wos000255109600019
dc.language.isoengpor
dc.publisherWiley Blackwellpor
dc.relation.publisherversionThe definitive version is available at http://onlinelibrary.wiley.com/doi/10.1002/jsfa.3189/abstractpor
dc.subjectEgg yolk creampor
dc.subjectPasteurized eggspor
dc.subjectStorage stabilitypor
dc.subjectTexturepor
dc.subjectMicrobiological qualitypor
dc.titleStorage stability of an egg yolk cream formulation: texture and microbiological assessmentpor
dc.typejournal article
dspace.entity.typePublication
person.familyNameFundo
person.familyNameBrandão
person.familyNameSilva
person.givenNameJoana F.
person.givenNameTeresa
person.givenNameCristina
person.identifier1274614
person.identifierJ-9418-2012
person.identifier1473674
person.identifier.ciencia-idA11A-7819-9522
person.identifier.ciencia-id7B19-E23B-BB31
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-9208-7443
person.identifier.orcid0000-0002-8857-6471
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridE-9585-2015
person.identifier.ridJ-9418-2012
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id24068634500
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7201387397
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication2f44a8e2-ade9-437d-aae3-3e894c7dc065
relation.isAuthorOfPublicationebf7ead0-3772-4fd6-988c-f6b8722de84e
relation.isAuthorOfPublication4e2903de-0679-4cb1-981e-10de14c0c995
relation.isAuthorOfPublication.latestForDiscoveryebf7ead0-3772-4fd6-988c-f6b8722de84e

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