17H-18 |
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K. LUECHAPATTANAPORN1, Y. Wang1, J. Wang1, J. Tang1, and L. M. Hallberg2. (1) Dept. of Biological Systems Engineering, Washington State Univ., PO Box 646120, Pullman, WA 99164-6120, (2) Advanced Processing and Packaging Team, Combat Feeding Program, U.S. Army Soldier and Biological Chemical Command, BLD #36 (Room E113C), Kansas St., Natick, MA 01760-5018 Scrambled eggs are one of the most popular entrée plates in the U.S.. Due to the high heat sensitivity of eggs, parameters of quality of sterilized scrambled eggs such as color, texture, and amount of syneresis are affected by processing at high temperatures. High temperature short time (HTST) process is the preferred one to produce safe food while maintaining food quality. Radio frequency (RF) heat is generated volumetrically throughout a product rather than by slow conductive heating. RF heating has the potential to improve food quality while trying to sufficiently heat the cold spot. The objective of this research is to study the effects of citric acid, water holding substances and packaging materials on scrambled egg quality, and suitability for RF heating. Scrambled eggs were prepared by varying the amounts of citric acid and water holding substances before packaging in plastic trays and aluminum cans with different filling methods: filling with cooked scrambled eggs and liquid egg mixture. The packaged scrambled eggs were heated by conventional retort to reach the desired sterilization value (F0~3.0). Two groups of eggs were stored either for 1 week or 1 month, then their pH, amount of syneresis, color parameters (L*, a*, b*), texture parameters (hardness, cohesiveness, springiness) and electrical conductivity were determined. Scrambled eggs with citric acid had a lower pH value. In trays, the color of scrambled eggs with 0.11% citric acid in trays changed to greenish-black, while no such color change was observed in cans. The additional waxy modified corn starch increased the water holding capacity of scrambled eggs. Canned scrambled eggs gave a smaller amount of syneresis than scrambled eggs packaged in trays. The results from this study can be used for the development of sterilized scrambled eggs as a shelf-stable product for both military and civilian uses.
Session 17H, Food Engineering: Thermal processes
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