34-8 |
|
G. V. BARBOSA-CÁNOVAS1, P. Juliano1, M. Toldrà2, S. Clark3, T. N. Koutchma4, V. M. Balasubramaniam5, J. Mathews6, and C. P. Dunne7. (1) Dept. of Biological Systems Engineering, Washington State Univ., 220 L.J. Smith Hall, PO Box 646120, Pullman, WA 99164-6120, (2) Biological Systems Engineering, Washington State Univ., Pullman, WA 99164-6120, (3) Dept. of Food Science & Human Nutrition, Washington State Univ., PO Box 646376, Pullman, WA 99164-6376, (4) National Center for Food Safety & Technology, Illinois Institute of Technology, IIT Moffett Campus, 6502 S. Archer Rd., Summit-Argo, IL 60501, (5) Dept. of Food Science & Technology, Ohio State Univ., 2015 Fyffe Ct., 333 Parker Food Science Bldg., Columbus, OH 43210-1007, (6) Research & Development, Michael Foods Egg Products Company, 120 Tower Street, Gaylord, MN 55334, (7) U.S. Army Natick Soldier Center, U.S. Army Research, Development & Engineering Command, Combat Feeding Innovative Science Team, Kansas St., Bldg. 36, Rm. E-108, Natick, MA 01760-5020 High Pressure Thermal Sterilization (HPTS) is offering new opportunities for product development due to microbial effectiveness at reduced processing times and temperatures, yielding superior quality than retort processing in selected food products. Scrambled egg products treated at HPTS conditions have been found to maintain desirable color, appearance, and flavor. However, improvement of texture and water loss is crucial for consumer acceptability. This presentation will highlight different approaches that have allowed texture improvement of HPTS scrambled egg patties. Standard commercial scrambled egg patties from Michael Foods were reformulated to different egg yolk:white proportions and water content, and to include xanthan gum and Cheddar cheese, among other ingredients. Different types of forming devices were used for the patty manufacturing. Patties were vacuum-packed in flexible pouches and preheated using microwave, steam injection, and a water kettle. Different vacuum packaging levels were evaluated. Water was added in 5%, 10%, and 15% into the structure of the patty. High pressure treatment was performed at 700 MPa and 105ºC process temperature holding time of five minutes. Texture Profile Analysis was run on treated and untreated (preheated) patties and syneresis was measured as % weight loss after treatment. Patties including xanthan gum and cheese had lowest hardness values. Round patties experienced lower water loss than square patties. Steam injection was the best preheating method for its shorter time and temperature distribution. Lower vacuum and addition of water resulted in lower hardness values after high pressure treatment. Scrambled egg patty reformulation and changes in forming, preheating, water added and vacuum packaging conditions affect texture and syneresis of scrambled egg patties. Optimization of these conditions are key for producing a successful HPTS egg-based product.
Session 34, Nonthermal Processing: General I
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |