SUMMARY

High hydrostatic pressure (HHP) treatment at the pressure and temperature range of 300–450 MPa and 0–50°C for up to 30 min can be used successfully to inactivate several bacteria in liquid whole egg (LWE). On the other hand, to avoid egg protein coagulation, pressure levels ≤ 300 MPa and temperature levels ≤ 20°C should be selected and holding times ≤ 5 min are desirable for commercial HHP application. However, these conditions are not suitable for pasteurising LWE. Therefore, antimicrobial agents such as nisin, in combination with HHP or successive use of HHP with heat or other non-thermal methods such as pulsed electric field or ultrasound have been tried for maximum microbial inactivation with minimum changes in physical, chemical and functional properties of LWE. This review compiles the studies on HHP and LWE. While microbial inactivation by HHP and inactivation kinetics is the main focus, the impact of HHP on functional properties of LWE is also discussed.

概括

可以在300–450 MPa的压力和温度范围以及0–50°C的温度和温度范围内进行长达30分钟的高静水压（HHP）处理，以成功灭活液态全蛋（LWE）中的多种细菌。另一方面，为避免鸡蛋蛋白凝结，应选择压力水平≤300 MPa，温度水平≤20°C，保持时间≤5分钟对于商业HHP应用而言是理想的。但是，这些条件不适合巴氏灭菌LWE。因此，已尝试将抗菌素药物（如乳链菌肽）与HHP结合使用，或将HHP与热或其他非热方法（如脉冲电场或超声波）相继使用，以最大程度地降低微生物的失活程度，从而最大程度地降低微生物的物理，化学和功能特性。 LWE。这篇综述汇编了有关HHP和LWE的研究。