The Improving Quality and Shelf Life of Table Eggs

Year 2018, Volume: 1 Issue: 1, 34 - 63, 04.03.2018

Özlem Tokuşoğlu , Gustavo Barbosa-cánovas

Abstract

In this review manuscript content, the necessity of high pressure processing, microbial stability, preservation and shelf life of table eggs by high pressure has been described. Rheological properties of table eggs by high pressure and high pressure effects on egg phosvitin, ovalbumin and ovotransferrin has been reported. High pressure effects on foaming properties and on color and texture properties of egg has been executed.

Keywords

Quality, Shelf Life, Table Egg, HHP

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