Consumer and trained panel evaluation of high pressure thermally treated scrambled egg patties
Citation
Juliano, P., Clark, S., Koutchma, T., Ouattara, M., Mathews, J.W., Dunne, C.P., and Barbosa-Cánovas, G.V. (2007). "Consumer and trained panel evaluation of high pressure thermally treated scrambled egg patties.", Journal of Food Quality, 30(1), pp. 57-80. doi : 10.1111/j.1745-4557.2007.00106.x
Abstract
Consumer acceptability of three commercial scrambled egg patty formulations were evaluated before and after high pressure high temperature (HPHT) processing at 700MPa/105C and 700MPa/121C, and a selected formulation was also in-pouch retort treated to an F0 0/5.6 min. A 40-member consumer panel and a six-member trained sensory panel (29 attributes judged) evaluated treated and untreated patties. Samples were also stored at 37C for 3 and 6 months for shelf-life testing. Egg patty with added processed cheese was the most accepted formulation after treatment at 700 MPa/105C, maintaining most quality parameters after pressurization. Egg patty formulation with added xanthan gum gave similar acceptability scores at 700 MPa/ 105C and at 700MPa/121C After 6-month incubation, HPHT-treated products did not produce gas or decompose, while control patties degraded after 1 week storage at 37C. Thermal pressurization processing proved promising for the development of novel shelf-stable egg-based products. © 2007, Blackwell Publishing.