99E-21 |
|
P. JULIANO1, S. Clark2, M. Ouattara2, J. Mathews3, C. P. Dunne4, T. N. Koutchma5, and G. V. Barbosa-Cánovas1. (1) Dept. of Biological Systems Engineering, Washington State Univ., 368 FSHN, PO Box 646120, Pullman, WA 99164-6120, (2) Dept. of Food Science and Human Nutrition, Washington State Univ., PO Box 646376, Pullman, WA 99164-6376, (3) Research and Development, Michael Foods Egg Products Company, 120 Tower Street, Gaylord, MN 55334, (4) U.S. Army Natick Soldier Center, U.S. Army Research, Development and Engineering Command, Combat Feeding Innovative Science Team, Kansas St., Bldg. 36, Rm. E-108, Natick, MA 01760-5020, (5) National Center for Food Safety and Technology, Illinois Institute of Technology, IIT Moffett Campus, 6502 S. Archer Rd., Summit-Argo, IL 60501 The development of acceptable shelf-stable ready-to-eat egg-based products remains a major challenge. Commercial sterilization using high pressure thermal processing has proved adequate for some food products by providing superior quality than retort. The purpose of this research was to identify scrambled egg patties formulations appropriate for high pressure thermal sterilization treatment. Commercial egg patties (three formulations) from Michael Foods were vacuum sealed in flexible pouches. One of the patties was also added 5% water to the structure. Samples were high pressure treated at 105º C (5 min) and 121º C (3 min, Fo=5.8 min) at 700 MPa and one formulation was retort treated (121º C, 7 min, Fo=5.6 min). A 40-member consumer panel evaluated treated and untreated egg patties for overall acceptability, appearance, aroma/flavor, and texture. A six-member trained sensory panel evaluated intensity of 28 attributes. High pressure treated commercial egg patty formulated with 20% Cheddar cheese provided similar overall acceptability to untreated patties and was the most acceptable of all high pressure treated formulations. Lower temperature high pressure treated patties had higher acceptability scores. Panels did not verify hardness reduction due to the addition of water on the surface, which was previously detected by texture profile analysis. A commercial formulation has been found acceptable by consumers after high pressure thermal sterilization. This opens a new research opportunity for the development of novel shelf stable egg-based products.
Session 99E, Nonthermal Processing: General II
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |