Combined Effect of Ultrasound and Low-Heat Treatments on in Liquid Egg Products and Analysis of the Inducted Structural Alterations by NIR Spectroscopy.
D��vid Nagy, L��szl�� Baranyai, Lien Le Phuong Nguyen, Andrea Taczman Br��ckner, Tam��s Zsom, Csaba N��meth, J��zsef Felf��ldi, Vikt��ria Zsom-Muha
Author Information
D��vid Nagy: Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Soml��i ��t 14-16, H-1118 Budapest, Hungary.
L��szl�� Baranyai: Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Soml��i ��t 14-16, H-1118 Budapest, Hungary. ORCID
Lien Le Phuong Nguyen: Department of Livestock Product and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, M��nesi ��t 43-45, H-1118 Budapest, Hungary. ORCID
Andrea Taczman Br��ckner: Department of Food Microbiology, Hygiene and Safety, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Soml��i ��t 14-16, H-1118 Budapest, Hungary.
Tam��s Zsom: Department of Postharvest, Supply Chain, Commerce and Sensory Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, M��nesi ��t 43-45, H-1118 Budapest, Hungary.
J��zsef Felf��ldi: Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Soml��i ��t 14-16, H-1118 Budapest, Hungary. ORCID
Vikt��ria Zsom-Muha: Department of Food Measurement and Process Control, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Soml��i ��t 14-16, H-1118 Budapest, Hungary. ORCID
In this study, sonication with mild heat treatment was used to reduce the count in inoculated liquid whole egg, egg yolk and albumen. Ultrasonic equipment (20/40 kHz, 180/300 W) has been used for 30/60 min with a 55 ��C water bath. The combination of sonication and low-heat treatment was able to reduce the concentration of from 5-log CFU �� mL below 10 CFU �� mL at 300 W, 40 kHz and 60 min of sonication in liquid egg products. The 60 min treatment was able to reduce the concentration below 10 CFU �� mL in the case of egg yolk regardless of the applied frequency, absorbed power or applied energy dose. The 30 min treatment of sonication and heating was able to reduce significantly the number of in the egg products, as well. Our results showed that sonication with mild heat treatment can be a useful technique to decrease the number of microorganisms in liquid egg products to a very low level. Near-infrared spectroscopy was used to investigate structural changes in the samples, induced by the combined treatment. Principal component analysis showed that this method can alter the C-H, C-N, -OH and -NH bonds in these egg products.
