Consumer Acceptance, Quality, and Functionality of Heat-Ozone-Pasteurized Whole Eggs Processed with Commercial Scale Equipment
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| Language: | English |
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The Ohio State University / OhioLINK
2013
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| Online Access: | http://rave.ohiolink.edu/etdc/view?acc_num=osu1366213938 |
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ndltd-OhioLink-oai-etd.ohiolink.edu-osu1366213938 |
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oai_dc |
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NDLTD |
| language |
English |
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NDLTD |
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Food Science Ozone Sensory Eggs Pasteurization Acceptance |
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Food Science Ozone Sensory Eggs Pasteurization Acceptance Maxkwee, Esther Nova Ho Consumer Acceptance, Quality, and Functionality of Heat-Ozone-Pasteurized Whole Eggs Processed with Commercial Scale Equipment |
| author |
Maxkwee, Esther Nova Ho |
| author_facet |
Maxkwee, Esther Nova Ho |
| author_sort |
Maxkwee, Esther Nova Ho |
| title |
Consumer Acceptance, Quality, and Functionality of Heat-Ozone-Pasteurized Whole Eggs Processed with Commercial Scale Equipment |
| title_short |
Consumer Acceptance, Quality, and Functionality of Heat-Ozone-Pasteurized Whole Eggs Processed with Commercial Scale Equipment |
| title_full |
Consumer Acceptance, Quality, and Functionality of Heat-Ozone-Pasteurized Whole Eggs Processed with Commercial Scale Equipment |
| title_fullStr |
Consumer Acceptance, Quality, and Functionality of Heat-Ozone-Pasteurized Whole Eggs Processed with Commercial Scale Equipment |
| title_full_unstemmed |
Consumer Acceptance, Quality, and Functionality of Heat-Ozone-Pasteurized Whole Eggs Processed with Commercial Scale Equipment |
| title_sort |
consumer acceptance, quality, and functionality of heat-ozone-pasteurized whole eggs processed with commercial scale equipment |
| publisher |
The Ohio State University / OhioLINK |
| publishDate |
2013 |
| url |
http://rave.ohiolink.edu/etdc/view?acc_num=osu1366213938 |
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AT maxkweeesthernovaho consumeracceptancequalityandfunctionalityofheatozonepasteurizedwholeeggsprocessedwithcommercialscaleequipment |
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1719419185224744960 |
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ndltd-OhioLink-oai-etd.ohiolink.edu-osu13662139382021-08-03T05:22:06Z Consumer Acceptance, Quality, and Functionality of Heat-Ozone-Pasteurized Whole Eggs Processed with Commercial Scale Equipment Maxkwee, Esther Nova Ho Food Science Ozone Sensory Eggs Pasteurization Acceptance Researchers at The Ohio State University developed a method of pasteurizing shelled eggs using heat and ozone that provides a 5-log reduction of <i>Salmonella</i> Enteritidis in shell eggs. Previously, consumer acceptance studies and functionality were reported for pilot scale heat-ozone-pasteurized eggs (OP). As the process nears commercialization, the scaled-up commercial process may result in different egg quality and functionality. This study focuses on consumer acceptance, physical properties, and functionality of OP processed with commercial scale equipment in comparison to untreated eggs (UT), thermally pasteurized eggs (TP) and liquid pasteurized eggs (LP). These eggs were used in broken out eggs and different egg applications such as cooked eggs, an ingredient in a raw egg recipe, and an ingredient in a baking application where egg is an important functional ingredient.A visual perception test of raw eggs (OP, UT, and TP) was determined along with cloudiness of the thick albumen, amount of spreading of thick albumen, cloudiness of the egg yolk, height of the yolk, color of the yolk, yellowness of the egg, visual appeal of the egg yolk, visual appeal of the albumen, and visual appeal of the whole egg on a 10-point linear scale (n=98). Cooked scrambled eggs were fed to panelists in a consumer acceptance test that measured aroma, flavor, texture, visual and overall liking on a 9-point hedonic scale degree of liking test (n=98). Just-about-right (JAR) analyses with attributes of color, moistness, and texture were conducted. Consumer acceptance tests in a Caesar dressing matrix of OP and LP eggs were conducted (n=101) using a 9-point hedonic scale degree of liking test with attributes of overall liking, liking of flavor, parmesan flavor, saltiness, thickness, mouth feel, and aftertaste. JAR analyses with attributes of flavor, saltiness, thickness, mouthcoat, and aftertaste were conducted. Consumer acceptance tests in angel food cake prepared with OP, UT, and TP were conducted (n=107) using a 9-point hedonic scale degree of liking test with attributes appearance, pores, color, overall, sweetness, and texture (springiness). JAR analysis with attributes of amount of pores, color, sweetness, and texture (springiness) was conducted. All tests were conducted in a complete balance design, serial monadic approach for all egg treatments.In the instrumental analyses, in the uncooked eggs, OP and UT have no significant differences in their color (p>0.05). The average Haugh unit of OP was 92.7, which was significantly higher than UT, which means that OP have less spread than untreated (p<0.05) and they would be graded higher than UT. There were no significant differences in the a* value, pH, and consistency of both OP and LP Parmesan Caesar dipping sauce (p>0.05). However, OP dressing was significantly darker (lower L* value) and more yellow (higher b* value) than LP dressing (p<0.05). In the angel food cake study, OP had significantly shorter whipping time than TP, but both had significantly longer whipping time than UT (p<0.05). There were no significant differences in all texture properties and cake volume among OP, UT, and TP (p>0.05). There were some differences in color measurements such as the bottom crust of UT was less red than TP (p<0.05) but similar with OP (p>0.05) and the top crust of UT was less red and yellow than OP and TP cakes on all egg treatments (p<0.05). Results varied greatly in the consumer visual tests where OP were perceived to be similar to TP such as visual appeal of albumen and whole egg appeal, thick albumen spread, and yolk cloudiness (p>0.05). In measures of yolk height, yellowness and visual appeal, OP were perceived to be similar to UT (p>0.05). Moreover, in the consumer acceptance test of scrambled eggs, Parmesan Caesar dipping sauce, and angel food cake, there were no significant differences in liking among all eggs for all attributes (p>0.05). Thus it is suggested that heat-ozone-pasteurized eggs would be suitable for use in cooked eggs recipes, raw eggs recipes, and baking recipes, where egg is an important functional ingredient. 2013-08-08 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1366213938 http://rave.ohiolink.edu/etdc/view?acc_num=osu1366213938 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws. |