Hard-cooked peeled eggs (HCEs) are value-added ready-to-use egg products susceptible to microbial re-contamination during post-processing stages. A post-processing terminal step using high hydrostatic pressure (HHP 500, 550, 600 MPa for 5 min at 25 °C) was applied to ensure maximum safety of HCEs and the effects of processing were evaluated and compared with a commercial thermal post-processing intervention using steam heating. A significant discoloration in the form of greenish-gray yolks was observed in HCEs after steam heat post-processing due to overcooking. Color values of the HCE yolk (L*, a*, b*) after HHP post-processing were not significantly different (P > 0.05) from non-post-processed HCEs. Non-thermal and thermal post-processing interventions each kept the growth of microbial contaminants at < 10⁴ CFU/g throughout 45 days of refrigerated storage. Microbial counts in non-post-processed HCEs exceeded this safety limit within 3 d. Sensory analysis showed significantly higher preference scores for the quality attributes of HCEs post-processed with HHP than with steam heating. Inactivation curves of Salmonella Enteritidis inoculated onto HCE surfaces after all HHP levels were well-fitted to the biphasic mathematical model. HHP post-package pasteurization at 550 MPa for 5 min showed potential as a terminal non-thermal kill step for commercial production of HCEs.

Industrial relevance

A non-thermal post-processing intervention using HHP can be considered as a terminal kill step during commercial production of HCEs to ensure maximum microbiological safety and to extend the shelf life of HCEs without formation of unappetizing greenish-gray yolks. The biphasic mathematical model can be used to predict growth and survival of Salmonella Enteritidis in HCEs and to conduct a risk analysis of this type of food products.

中文翻译：

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高压加工在防止灰绿色蛋黄中的应用以及提高硬煮去皮蛋的安全性和保质期的应用

硬皮去皮鸡蛋（HCE）是增值的即用型鸡蛋产品，在后期加工阶段容易受到微生物的污染。为了确保HCE的最大安全性，使用了高静水压力（HHP 500、550、600 MPa在25°C下5分钟）的后处理终端步骤，以确保HCE的最大安全性，并评估了处理效果并将其与商业热后处理进行了比较使用蒸汽加热进行干预。在蒸汽加热后处理中，由于过度烹饪，在HCE中观察到绿灰色蛋黄形式的显着变色。HHP后处理后的HCE蛋黄的颜色值（L *，a *，b *）与未后处理的HCE的颜色值没有显着差异（P> 0.05）。非热力和热力后处理干预措施均使微生物污染物的生长保持在<10 ⁴ 冷藏储存45天的CFU / g。非后处理HCE中的微生物计数在3天内超过了此安全限值。感官分析显示，与蒸汽加热相比，HHP后处理的HCE的质量属性的偏好得分明显更高。在所有HHP水平都很好地拟合双相数学模型后，将沙门氏菌肠炎沙门氏菌的灭活曲线接种到HCE表面。包装后在550 MPa下进行HHP巴氏杀菌5分钟，显示出潜在的非热杀死步骤，可用于商业生产HCE。

行业相关性

可以将使用HHP的非热后处理干预视为HCE商业生产过程中的终极杀伤步骤，以确保最大的微生物安全性并延长HCE的保质期，而不会形成令人垂涎的淡绿色蛋黄。该两相数学模型可以用来预测的生长和存活沙门氏菌肠炎在HCES并进行这类食品的风险分析。