Fresh hen (Gallus gallus domesticus) egg white was submitted to hyperbaric storage at 200 MPa at room temperature for up to 28 days. Control samples were stored at 4 °C and 0.1 MPa. Storage conditions were compared for antimicrobial capacity towards inoculated (circa 4 log CFU g⁻¹) Staphylococcus aureus and Salmonella enterica, and changes in physical, structural and functional properties. S. enterica was completely inactivated within 3 h of hyperbaric storage. Prolonged hyperbaric storage promoted slight egg white yellowing, probably due to non-enzymatic browning or riboflavin-protein decomplexation, and induced minor changes in egg white protein structure. Partial conversion of ovalbumin into S-ovalbumin led to slightly decreased gelling capacity. Pressurized egg white proteins also resulted slightly compressed and electrically stabilized, becoming more prone to solvent interactions. Based on these effects, viscosity of egg white increased almost 4-fold and foaming capacity increased by circa 35%. Our work demonstrated for the first time that hyperbaric storage guarantees safety and hygiene of egg white without detriment to its technological functionality.

Industrial relevance

Hyperbaric storage could represent an interesting alternative to refrigeration due to its capability to preserve food hygienic properties. Concomitantly, it could be used to pasteurize and even enhance technological functionality of protein-rich food ingredients. These goals could be achieved with negligible energetic consumption if working units were made viable for industrial application.

中文翻译：

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蛋清在室温下的高压储存：对卫生特性、蛋白质结构和技术功能的影响

将新鲜母鸡 ( Gallus gallusdomesticus ) 蛋清置于室温下 200 MPa 的高压下储存长达 28 天。对照样品在 4 °C 和 0.1 MPa 下储存。比较储存条件对接种的（大约 4 log CFU g ^-1）金黄色葡萄球菌和肠沙门氏菌的抗菌能力，以及物理、结构和功能特性的变化。肠炎沙门氏菌在高压储存 3 小时内完全灭活。长时间高压储存促进蛋清轻微变黄，这可能是由于非酶促褐变或核黄素-蛋白质解复合，并引起蛋清蛋白质结构的微小变化。卵清蛋白部分转化为 S-卵清蛋白导致胶凝能力略有下降。加压蛋清蛋白也导致轻微压缩和电稳定，变得更容易发生溶剂相互作用。基于这些效果，蛋清的粘度增加了近 4 倍，发泡能力增加了约 35%。我们的工作首次证明，高压储存可以保证蛋清的安全和卫生，而不会损害其技术功能。

工业相关性

高压储存可以代表冷藏的有趣替代方案，因为它能够保持食品卫生特性。同时，它还可用于巴氏杀菌，甚至增强富含蛋白质的食品成分的技术功能。如果工作单元可用于工业应用，则这些目标可以以可忽略不计的能量消耗实现。