Functional and rheological properties of liquid whole egg after pulsed electric field treatment

The aim of the work was determination of functional and rheological properties of liquid whole egg (LWE) after pulsed electric field (PEF) treatment. LWE was obtained from eggs of 27 weeks old layer hens Tetra SL. Parameters of PEF treatment were chosen according earlier experiment results where significant reduction of microflora was observed (32,89 kV/cm and 20, 60, 100 pulses). It was concluded that functional properties of liquid whole egg after PEF were not worse than control sample. Furthermore foam ability and emulsifying capacity of LWE after PEF were significantly better with increasing of amount of impulses than control. Viscosity of LWE at shear rate 250 [1/s] was higher for samples after PEF treatment: 112 mPa s after 20 pulses, 106 mPa s after 100 pulses. Apparent viscosity for control was 102 mPa s. Obtained results indicate that pulsed electric fields could be useful methods of liquid whole egg preservation especially in the context of functional and rheological properties. Another problem is the improvement of microbiological safety which should be the main assessment criteria of that method.